This is a recipe that I half-made up, and half got inspiration from my friend Rachael.  She sent me a recipe similar to this on Instagram, and I just looked at the picture and thought I can totally make something like this!  Then I did, and it was so freaking good, and SO SO easy to make. I had to share!

This will now be a weekly staple in the McGrath home.  

For this recipe you can easily swap out the meat option, veggie option, and even pasta option for one that you would prefer.  It’s the overarching idea and simplicity of the recipe that I fell in love with.  

Here we go, here we go!  

Sheet pan chicken sausage and veggies with cauliflower gnocchi and butternut squash


Cauliflower gnocchi or kale gnocchi – Trader Joe’s brand 

Spicy Italian chicken sausage – 1 package 

Baby broccoli or regular broccoli – cut up into bit sizes pieces 

2 Green zucchini – cut into half moons

Butternut squash, peeled and cut into bite size pieces

Olive oil 

Garlic powder


Red pepper flakes 


If you are a cheese lover – Parmesan cheese to add on top at the end

Step 1: Start by cutting up and then baking the butternut squash.  Once chopped, coat the butternut squash in olive oil, garlic powder, salt and pepper.  Then bake in the oven at 425 degrees for around 40 ish minutes, this will vary depending how big you cut the pieces.  I cook this separately from the other vegetables because it takes longer to bake. 

Step 2: Chop the baby broccoli into 1 inch length pieces, and then the zucchini into half moons.  Put the cut veggies into a bowl together and dress the vegetables in olive oil, garlic powder, salt and pepper.  Place on a greased baking sheet.  

Step 3: Chop up the chicken sausage into circles, and add to the same baking sheet with the broccoli and zucchini.  

Step 4: Then take the cauliflower or kale gnocchi out of the freezer and add to the baking sheet as well. I topped it all off with a little drizzle of olive oil and red hot pepper flakes.  You do not have to do this part. 

Step 5: Bake the cookie sheet pan at 425 degrees for 20-30 minutes, or whenever the vegetables and gnocchi look or taste done. 

Step 6: Add the butternut squash and the sheet pan mix to a bowl, and enjoy!  

I did not add any sauces or toppings here, but I am sure pesto would be lovely, or even if you just added a little more olive oil and some parmesan cheese. 😉  

Bon Appetit!