Pan Toasted Gnocchi with Roasted Veggies

Enhance your Thanksgiving spread with this Private Selection® side dish that’s loaded with roasted seasonal vegetables and crave-worthy butter toasted gnocchi.

Serves: 8Prep: 20 minutesCook: 40 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 1 small butternut squash, peeled and cut into 1” cubes (about 3 cups)
  • 1 pound Brussels sprouts, trimmed and cut in half or quarters depending on size
  • 1⁄4 cup Extra Virgin Olive Oil
  • 1 teaspoon coarse salt
  • 1 teaspoon garlic powder
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 cup Private Selection™ Grated Parmesan
  • 2 tablespoons butter
  • 1 package (16 oz.) Private Selection™ Italian Gnocchi With Potato
  • 1 teaspoon packed lemon zest
  • 1 tablespoon fresh lemon juice
  • 1⁄2 cup walnut halves and pieces, toasted
  • 1⁄2 cup dried cranberries


  • Heat oven to 425°F
  • Toss butternut squash and Brussels sprouts with oil, salt, garlic and pepper. Place in a single layer on a rimmed baking sheet.
  • Bake 30-35 minutes until starting to brown on the bottoms. Toss gently and sprinkle with parmesan. Return to the oven and bake an additional 5-7 minutes until cheese is melted and browning and vegetables are tender.
  • When vegetables are almost done, melt butter in a large skillet over medium heat. Place gnocchi in a single layer; cook 8-10 minutes, tossing or flipping occasionally until golden brown. Set aside; keep warm.
  • Mix together roasted vegetables, toasted gnocchi, lemon zest and juice; adjust seasoning to taste. Transfer to a serving dish and top with walnuts and cranberries. Refrigerate leftovers.