Store-bought gnocchi, butternut squash, and cannellini beans all cook together on one sheet pan—no boiling needed! Add a topping of ricotta and brown butter, and buon appetito!
Have you tried gnocchi cooked on a sheet pan yet? It’s definitely my new favorite thing and I can’t stop thinking of ways to enjoy it. I’ve already posted a Gnocchi, Sausage and Pepper recipe and another for Gnocchi, Shrimp, and Tomatoes—but I think this new one might be the best so far.
Why? Because brown butter and sage is a classic preparation for gnocchi, and one of my favorites. Because adding butternut squash, cannellini beans, and ricotta helps turn that classic dish into a whole meal. And because, like the others, there’s no need to boil the gnocchi! It all cooks together on a sheet pan.
For this recipe, as well as my others, you can use any kind of prepared gnocchi—shelf-stable, refrigerated, or frozen. Once you toss it with olive oil, salt, and pepper then roast it in the oven, sheet pan gnocchi is almost better than boiled. It’s nicely crisp and brown on the outside and chewy on the inside.
Prepared gnocchi varies depending on both the type and the brand, so it helps to play around and see what you like best. Shelf-stable seems to be the easiest for me to find, and I’m liking ones from both DeCecco and DeLallo.
Microwave Brown Butter
You read that right—you can make brown butter in the microwave! It’s really easy to do. Just put your butter in a microwaveable bowl and zap away.
For the 1/2 cup of butter in this recipe, I recommend using a ceramic or Pyrex bowl that’s at least 3 or 4 cups, then covering it with another microwaveable bowl or plate (don’t use plastic wrap as a cover because it can melt or shrink away). I’ve had the butter bubble over, even with a cover, using only a 2-cup bowl. And I’ve had plastic measuring cups get discolored.
All that said, it really is quite easy. Depending on your microwave, after about 30 seconds, the butter melts. Then after another 2 to 4 minutes, it’ll begin to brown. That’s when you add some fresh sage and garlic, then continue microwaving until it’s done.
How do you know when brown butter is done? It will be a dark amber color and have a deliciously nutty smell. Carefully take it out of the microwave—the bowl and cover might be very hot.
Butternut squash is a fairly common addition to gnocchi with brown butter and sage, so I include it here. To make things easy, I recommend pre-cut butternut squash. But note that sometimes the pieces can be irregularly shaped, so you might need to cut some to be more uniform. That will help ensure they’re all done at the same time.
Cannellini beans aren’t a common addition, but they’re Italian so they fit the overall theme. Plus, they add a little protein to this vegetarian meal.
Ricotta dolloped on top also adds protein, as well as taste and texture.
A crisp green salad on the side, or just a glass of wine, and you’re in for a great meal.
1/4 cup chopped fresh sage, plus whole leaves for garnish
2 cloves garlic, minced
1 15-oz. can cannellini beans, drained
3/4 cup ricotta cheese
1/4 cup shredded Parmesan cheese
Preheat the oven to 450°F.
Meanwhile, mix together the gnocchi, squash, shallots, olive oil, salt, and pepper.
Arrange the gnocchi mixture on a large rimmed baking sheet, spreading it into a single layer. Bake until the squash is tender, about 25 minutes.
Meanwhile, mix the ricotta with salt and pepper to taste.
Also while the sheet pan is in the oven, put the butter in a microwave safe bowl (I recommend Pyrex or ceramic), cover it with another microwave safe bowl or plate (to prevent splattering), and use the microwave to melt the butter, about 30 seconds. Continue to microwave in 30 second intervals until the butter is light amber. Add the sage and garlic and microwave in 30 second intervals until the butter is medium amber and smells nutty. This should take a total of 3 to 7 minutes depending on your microwave.
Add the beans to the sheet pan. Dollop the ricotta cheese on top. Turn on the broiler and arrange a rack about 6 inches from the heating element. Broil until the beans are warm and the ricotta is lightly browned, 3 to 5 minutes.
Drizzle the brown butter over the sheet pan. Sprinkle with the Parmesan cheese, garnish with sage leaves, and serve.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
DO YOU NEED MORE TIME?
I’m with you! Time is something that too easily slips away. Listen to my podcast, Time Management Insider, to learn how to streamline your household tasks so that you have more time for the things you really want to do!