Fall Sheet Pan Chicken Sausage and Gnocchi
This sheet pan chicken sausage and gnocchi is the perfect easy fall dinner. What I love about this Sheet Pan Dinner is that everything cooks together on one pan, so you get a cozy, flavorful meal with minimal prep and cleanup.
I love using Trader Joe’s pumpkin gnocchi and apple chicken sausage for this, but you can easily switch it up with any chicken sausage and your favorite gnocchi. The roasted acorn squash, crispy gnocchi, sausage, kale, and tart cranberries are finished with a simple maple Dijon dressing that brings everything together.
If you like this dish, you should try my Sheet Pan Chicken Sausage and Veggies, Gnocchi with Sausage, Corn and Bursting Tomatoes, or my Sheet Pan Ratatouille.
Why You Will Love This Dinner
- Easy cooking – Everything cooks together on one sheet pan
- Fall flavors – Acorn squash, apple sausage, pumpkin gnocchi, and maple Dijon are basically fall on a plate!!
- Versatile meal – Swap the sausage or gnocchi depending on what you have
- Minimal cleanup – One pan means less time cleaning up after dinner
Ingredients
- Acorn squash – Roasts until tender and slightly caramelized; the skin is edible, so there’s no need to peel it
- Chicken sausage – Apple chicken sausage adds savory flavor and a little sweetness, but any chicken sausage works
- Gnocchi – Pumpkin gnocchi is perfect for fall, but use any shelf-stable or refrigerated gnocchi you like
- Kale – Adds a hearty green vegetable that gets tender and slightly crispy in the oven
- Dried cranberries – Add a pop of sweetness and tartness that balances the savory ingredients
- Olive oil – Helps everything roast and crisp up nicely
- Garlic powder – Adds an easy layer of savory flavor
- Kosher salt – Brings out the flavor of the vegetables and sausage
For the Maple Dijon Sauce
- Apple cider vinegar – Adds acidity and balances the sweetness
- Olive oil – Creates the base of the simple dressing
- Maple syrup – Adds just enough sweetness to complement the fall flavors
- Dijon mustard – Adds tang and helps bring the dressing together
- Kosher salt – Balances the dressing
Substitutions and Variations
- Use any chicken sausage in place of apple sausage
- Swap pumpkin gnocchi for any gnocchi you have on hand
- Use butternut squash instead of acorn squash
- Swap kale for Brussels sprouts or spinach
- Use pecans or walnuts instead of cranberries for some crunch
- Add crumbled goat cheese or feta before serving
- For a vegetarian version, leave out the sausage and add chickpeas or white beans
How to make a Fall Sheet Pan Dinner
- Cut the acorn squash in half, remove the seeds, and slice into evenly sized pieces.
- Add the squash, gnocchi, and sliced chicken sausage to a sheet pan.
- Spread everything into an even layer.
- Roast for about 10 minutes, then toss and add the kale.
- Continue roasting for another 7 minutes.
- Add the cranberries and roast for another 2 minutes.
- While everything cooks, whisk together the maple Dijon sauce.
- Drizzle the sauce over the sheet pan dinner and serve immediately.
Tips and Notes
- Give everything room: Don't overcrowd your sheet pan. Use two pans if needed so the gnocchi and squash can properly roast.
- Cut the squash evenly: Similar-sized pieces will cook more evenly.
- The acorn squash skin is edible: No need to peel it before roasting.
- Trader Joe's shortcut: Their pumpkin gnocchi and apple chicken sausage make this especially easy, but they're absolutely not required.
- Add the cranberries at the end so they don't become overly chewy or burn.
Recipe FAQs
Can I use a different type of sausage?
Absolutely! Any chicken sausage works well in this recipe. Smoked or Italian-style chicken sausage would also be delicious.
Can I use regular gnocchi instead of pumpkin gnocchi?
Yes! Any gnocchi can be used. Pumpkin gnocchi adds a seasonal flavor, but regular potato gnocchi works just as well.
Do I need to peel acorn squash?
No! The skin of acorn squash is edible and becomes tender as it roasts.
Can I make this ahead of time?
This dinner is best served fresh from the oven, but you can prep the squash, sausage, and dressing ahead of time to make dinner come together even faster.
Storage and Reheating Instructions
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating:
Reheat in a skillet or in a 400°F oven until warmed through. The oven or skillet will help the gnocchi crisp back up better than the microwave.
Tips:
Keep the maple Dijon sauce separate if possible and drizzle it over individual portions when serving.
I hope you are Over the Spoon for this recipe!
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Sheet Pan Chicken Sausage and Gnocchi
Ingredients
- 1 medium acorn squash
- 12 oz chicken apple sausage links
- 1 lb pumpkin gnocchi
- 2 cups chopped kale
- ½ cup dried cranberries
- 1 –2 tablespoon olive oil
- 1 teaspoon garlic powder
- Kosher salt to taste
Maple Dijon Sauce
- 2 tablespoon apple cider vinegar
- 2 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Big pinch kosher salt
Instructions
- Preheat oven: Preheat oven to 425°F.
- Prep the squash: Cut the acorn squash in half and scrape out the seeds. Cut into evenly sized slices. You can leave the skin on, the skin is edible when roasted.
- Build the sheet pan: Add the acorn squash, gnocchi, and sliced chicken sausage to a large sheet pan. Drizzle generously with olive oil and season with garlic powder and kosher salt. Spread everything into an even layer, leaving space between the ingredients.
- Roast: Roast for 10 minutes. Remove from the oven and toss everything.
- Add the kale: Add the chopped kale to the sheet pan and roast for another 7 minutes.
- Add cranberries: Sprinkle the dried cranberries over the sheet pan and roast for 2 more minutes.
- Make the sauce: While the vegetables roast, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, and kosher salt.
- Serve: Drizzle the maple Dijon sauce over the warm sheet pan dinner and serve immediately.
