Sweet Potato Gnocchi Sheet Pan Dinner

Ingredients 

• 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

Instructions 

• 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