Sheet Pan Gnocchi with Butternut Squash and Arugula

Sheet Pan Gnocchi with Butternut Squash and Arugula

Find this recipe and more in the Weekly Meal Plan for February 7-13, 2021

Sheet Pan Gnocchi with Butternut Squash and Arugula

Sheet Pan Gnocchi with Butternut Squash and Arugula

Tonia Bloom
Roasted veggies, pancetta, and potato gnocchi topped with arugula and extra virgin olive oil is a healthy choice for lunch or dinner. Look for gnocchi that is low in sodium. A 2-ounce serving should be 130 milligrams or less.
No ratings yet
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Lunch, Main Dish
Cuisine American
Diet Green, Low Sodium
Servings 8
Cost $1.83 per serving
Sodium 510 mg

Equipment

  • Heavy Duty Foil

Ingredients
  

  • 1 (16-ounce) package Potato Gnocchi
  • 1 (16-ounce) package Frozen Butternut Squash Cubes
  • 1 pint Grape or Cherry Tomatoes
  • 1 Red Onion halved and sliced ½ thick
  • 1 (4-ounce) package Diced Pancetta
  • 4 cloves Garlic smashed
  • teaspoons Ground Sage
  • teaspoons Crushed Rosemary
  • cup Grapeseed Oil
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 4 cups Baby Arugula
  • ¼ cup Grated Parmesan Cheese
  • 1 tablespoon Extra Virgin Olive Oil

Instructions
 

Roast the Gnocchi and Veggies:

  • Preheat oven to 450°F. Line a large baking sheet with heavy duty foil.
    Sheet Pan Gnocchi with Butternut Squash and Arugula ingredients
  • In a large bowl, toss together the gnocchi, squash, tomatoes, onion, pancetta, garlic, sage, rosemary, grapeseed oil, salt and pepper. Spread out on the baking sheet and bake 25-30 minutes, or until veggies are tender and gnocchi is lightly browned.
    Sheet Pan Gnocchi with Butternut Squash and Arugula ready to roast

Plate and Serve:

  • Spread the arugula over hot gnocchi and veggies. Sprinkle with olive oil and Parmesan cheese.
    Divide evenly between 8 dishes and serve hot.
    Note: It is easier to "toss" the complete dish in the same large bowl used in step 1
    Sheet Pan Gnocchi with Butternut Squash and Arugula roasted and ready to toss and serve
Nutrition Facts
Sheet Pan Gnocchi with Butternut Squash and Arugula
Amount per Serving
Calories
358
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
15
mg
5
%
Sodium
 
510
mg
22
%
Carbohydrates
 
32
g
12
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
8
g
16
%
Carb Count
 
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dinner Recipes, Heart Healthy, Pork Recipes, Potato Dishes, Vegetable Dishes
Food Groups ***Vegetables = 3.5 servings (1.5 is a starchy vegetable)
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Pinterest