- Joanna Gaines’ shared a super-simple sheet-pan meal in the Fall edition of Magnolia Journal.
- It combines potatoes, gnocchi, squash and tomatoes for an easy 40-minute dinner.
- This recipe is great on its own or paired with a side salad, plus it cuts down on dishes.
As the air cools and the leaves change, what’s better than a simple sheet-pan dinner to ease us into our Autumn routines? Luckily for us, Joanna Gaines just shared five easy sheet-pan recipes in the Fall 2025 edition of Magnolia Journal—and our mouths are watering over one in particular.
“Slow-roasted and caramelized with crispy edges and tender centers,” Gaines wrote in this season’s issue, “Sheet-pan suppers can free up time otherwise spent busying over prep or dirty dishes so you can savor the moments that really matter.”
The Pesto Gnocchi sheet-pan recipe we’re eyeing definitely frees up time, taking only 15 minutes to prep and 25 minutes in the oven. Plus, aside from staples like oil and salt, this dish requires just eight ingredients from start to finish. Packed with bright, seasonal flavors like squash and basil pesto, the gnocchi cooks in the oven instead of on the stove, giving it a slightly crisp and tender finish.
So what does it take to put this easy fall recipe on your table?
Start by preheating your oven to 425 degrees Fahrenheit and coat a parchment-lined 8×13 inch pan with some cooking spray. Next, combine eight ounces of tiny red potatoes cut into ½-inch slices with a medium yellow onion cut into 1-inch pieces and place into a bowl.
Toss the potatoes and onion with 2 tablespoons of olive oil, ¼ teaspoon of salt and ⅛ teaspoon of the crushed red pepper before transferring it to one side of the pan and placing in the oven for 10 minutes.
While that’s cooking, cut one medium zucchini or yellow summer squash in half lengthwise and slice it into 1-inch pieces. Combine that with one one 16-ounce package of a shelf-stable gnocchi in the same bowl and add the remaining 2 tablespoons of olive oil, ¼ teaspoon of salt and ⅛ teaspoon of crushed red pepper.
Once every piece of gnocchi and squash is coated, spread the mixture evenly on the pan with the potatoes. Set your times and let it roast for 15 to 20 minutes, or until potatoes are soft. Then, add the tomatoes in the last five minutes.
Once everything is tender and your pan is out of the oven, drizzle everything with a pesto sauce of your choice. Don’t forget to garnish with fresh-grated parmesan cheese before serving.
The only thing better than a warm and comforting bowl of this Pesto Gnocchi might just be how few dishes you’ll have to clean up afterward. Plus, the zucchini or summer squash not only brings flavor but an array of nutritional benefits, too, like powerful dietary fiber and antioxidants.
So whether you’re serving your whole family or meal prepping for the week, this Pesto Gnocchi is the simple but delicious answer to dinner time this season. Pair it with an easy side salad like our Chopped Salad with Italian Vinaigrette or serve it straight-up. Either way, this recipe will surely become an effortless addition to your fall weeknights.
