Sheet Pan Pumpkin Gnocchi with Roasted Veggies & Tahini Sauce
Cozy sheet pan gnocchi tossed with roasted veggies, butter beans, and a creamy tahini–sun-dried tomato sauce. Simple, high‑protein, and weeknight‑friendly.
Servings
Ingredients
Sheet Pan Gnocchi & Veggies
- 10.5 oz gnocchi
- 12 cherry tomatoes
- 9 oz pumpkin chopped into small cubes about half the size of a gnocchi
- 1 small head broccoli chopped into large florets
- 1 red onion cut into large chunks
- 1.5 cups butter beans cooked
- 2 rosemary sprigs or sub 1/2 tsp dried rosemary
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- sea salt flakes to taste
- freshly ground black pepper to taste
- 1.5 tbsp slivered almonds
- 1 cup arugula optional
Tahini Sauce
- 2 tbsp hulled tahini
- ½ cup water
- ½ tsp miso paste
- 1 oz sun-dried tomato
- 2 tbsp lemon juice
- 1 tsp maple syrup
Instructions
- Preheat the oven to 400°F (200°C), fan on.
- Prepare the vegetables: The key to this recipe is chopping the vegetables to the correct size so they cook evenly. Refer to the photos above for visual cues if needed.
- Bake: Line a large sheet pan with parchment paper. Add the gnocchi, cherry tomatoes, pumpkin (cut into small cubes, about half the size of the gnocchi so they cook through), broccoli (see notes), onions, and butter beans. Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Toss everything well to coat. Add the rosemary sprigs and spread everything evenly on the pan. Bake for 30 minutes on the middle rack of the oven, rotating halfway to ensure even baking.
- Toast the almonds: Place them in an oven-safe dish on the bottom rack and bake for 7 to 10 minutes, or until lightly golden.
- Prepare the sauce: In a small blender, combine the tahini, miso paste, sun-dried tomato, lemon juice, maple syrup, and 1/2 cup water. Blend until smooth, adding more water 1 tablespoon at a time if needed. The sauce will thicken slightly once blended, so don't worry if it looks a little runny at first (see notes).
- Assemble: Spread the sauce on your plate, then top with the baked vegetables, gnocchi, toasted almonds, and arugula (if using). Enjoy!
Video
Notes
Broccoli: I like my broccoli charred and crispy. If you prefer it less cooked, add it to the pan after 10 minutes so it only bakes for 20 minutes.
Sheet Pan: The more spread out the ingredients are, the crispier they'll get. If they're packed closer together, they'll steam instead of crisping.
Nut-Free Option: Swap the almonds for pumpkin seeds.
No small blender? Make a larger batch in a standard blender instead. It keeps in the fridge for up to 5 days and works great as a salad or pasta sauce. Or, swap in green or red pesto. Or swap for a good quality store-bought pesto.
Nutritional Information - Per Serving
Calories 699kcal | Carbohydrates 88g | Protein 25g | Fat 31g | Sodium 678mg | Fiber 19g | Vitamin A 732IU | Vitamin C 116mg | Calcium 216mg | Iron 9mg