Sweet Potato Gnocchi Sheet Pan Dinner

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Sweet Potato Gnocchi Sheet Pan Dinner


  • 1 Package Cappello's Sweet Potato Gnocchi
  • 4 tablespoons olive oil, divided
  • 1 lb. Brussels sprouts, cut in half
  • 2 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup crumbled goat cheese


  • Preheat the oven to 425°F.
  • In a medium mixing bowl add gnocchi and 2 tablespoons olive oil. Toss to combine and set aside.
  • In another medium mixing bowl add Brussels sprouts, butternut squash, remaining 2 tablespoons olive oil, balsamic vinegar, salt and pepper. Toss to combine and transfer to a baking sheet lined with parchment paper.
  • Place in the oven and bake for 10 minutes. Remove from the oven and add gnocchi to the baking pan, tossing to combine.
  • Bake an additional 15-20 minutes, or until the Brussels sprouts and squash are cooked through.
  • Remove the pan from the oven and add crumbled goat cheese. Toss to combine and serve warm.

Kids Can Do

  • Toss the veggies
  • Add the goat cheese