- Joanna Gaines’ announced in the autumn of a super-equal sheet metal meal Magnolia Journal.
- It combines potatoes, gnocchi, pumpkin and tomatoes for a simple 40-minute dinner.
- This recipe is great in itself or combined with a side salad.
What is better than a simple sheet metal dinner to relieve us into our autumn structures when the air cools down and the leaves change? Fortunately, Joanna Gaines shared just five Easy Sheet Pan recipes in autumn 2025 Magnolia Journal– And our mouths water down in particular about one.
“Slowly roasted and caramelized with crispy edges and delicate centers,” wrote Gaines in the edition of this season.
The Pesto Gnocchi-Blatt-Pan recipe we have in mind in any case frees the time and only takes 15 minutes to prepare and 25 minutes in the oven. Apart from stapling clips such as oil and salt, this dish only requires eight ingredients from start to finish. Gnocchi cooks with bright, seasonal aromas such as squash and basil pesto and cooks in the oven instead of the stove and gives it a slightly crisp and tender finish.
So what does it take to put this simple autumn recipe on your table?
Start with the preheat of your oven to 425 degrees Fahrenheit and coat a 8×13-inch pan with some cooking spray. Next, combine eight ounces of tiny red potatoes, which are cut into ½-inch slices with a medium yellow onion into 1-inch pieces and put in a bowl.
Potatoes and onions with 2 tablespoons of olive oil, ¼ teaspoon of salt and ⅛ teaspoon of the shredded red pepper put on one side of the pan and in the oven for 10 minutes.
Cut a medium-sized zucchini or yellow summer pumpkin in half while cooking and cut it into 1-inch pieces. Combine it with a 16-vertical pack 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 shredded red pepper.
As soon as each piece of gnocchi and pumpkin is covered, distribute the mixture evenly on the pan with the potatoes. Set your times and let them roast for 15 to 20 minutes or until the potatoes are soft. Then add the tomatoes in the last five minutes.
As soon as 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 freshly founded parmesan cheese before serving.
The only thing that is better than a warm and calming bowl of this pesto -gnocchi is perhaps how little dishes you have to clean up afterwards. In addition, the zucchini or the summer urbis not only brings taste, but also a number of nutritional advantages such as powerful fiber and antioxidants.
Regardless of whether you serve your whole family or meal for the week, this Pesto Gnocchi is the simple but delicious answer to dinner this season. Combine it with a simple side salad such as our chopped salad with Italian vinaigrette or serve it directly. In any case, this recipe will certainly be an effortless addition to your autumn weeks.
