Maple-Dijon Pork & Gnocchi Sheet Pan Dinner is a colorful, satisfying meal that brings together sweet, savory, and tangy flavors with very little fuss. Tender pieces of pork tenderloin are coated in a maple-Dijon glaze and roasted alongside garlic-rosemary potato gnocchi, broccoli, and fresh apple wedges. As everything roasts, the vegetables develop caramelized edges, the gnocchi becomes lightly crisp on the outside, and the apples add bursts of sweetness that complement the mustard-glazed pork.
One of the best things about this recipe is how easily it comes together. Everything is seasoned in the same mixing bowl before going onto a sheet pan, building layers of flavor while keeping cleanup to a minimum. There's no need to boil the gnocchi or prepare the vegetables separately. A simple, creamy Dijon sauce made with Greek yogurt adds a cool, tangy finish and brings all the flavors together.
Perfect for a busy weeknight or a relaxed weekend dinner, this one-pan meal offers a delicious combination of protein, vegetables, and satisfying starch without spending much time at the stove. It's also an easy introduction to sheet pan cooking, a versatile method you can adapt to whatever ingredients you have on hand.
Maple-Dijon Pork & Gnocchi Sheet Pan Dinner
Ingredients
- 1 pound pork tenderloin, trimmed and cut into 1½-inch pieces
- 12 ounces shelf-stable potato gnocchi (uncooked)
- 1 cup butternut squash, peeled and cut into ¾-inch cubes
- 1½ cups broccoli florets, cut into 1½–2-inch pieces
- 1 small Honeycrisp or Pink Lady apple, cored and cut into thick wedges
- 2 tbsp olive oil, divided, plus 1 teaspoon
- 2 cloves garlic, minced
- 1 tbsp chopped fresh rosemary
- Salt and freshly ground black pepper
- 2 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 tsp apple cider vinegar
- ⅓ cup plain Greek yogurt
- 2 tsp Dijon mustard
- 1 tsp maple syrup
- 1 tsp apple cider vinegar
- 1–2 tbsp water, as needed
- Salt and freshly ground black pepper, to taste
Instructions
- Heat to 425°F. Lightly oil a large, rimmed 18 × 13-inch baking sheet.
- In a large bowl, combine the butternut squash, broccoli, and apple wedges. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Spread on the baking sheet, leaving room for the remaining ingredients.
- Using the same bowl, combine the uncooked gnocchi with the remaining tablespoon of olive oil, garlic, rosemary, salt, and pepper. Toss until evenly coated, then add to the baking sheet.
- In the same bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, and remaining teaspoon of olive oil. Add the pork pieces, season lightly with salt and pepper, and toss until evenly coated. Arrange the pork among the vegetables and gnocchi, leaving a little space between the pieces.
- Place the baking sheet in the preheated oven and roast for approximately 20–25 minutes, until the vegetables are tender, the gnocchi is golden, and the pork reaches an internal temperature of 145°F. Begin checking the pork around 15 minutes, as smaller pieces may finish sooner. Remove the pork if necessary and let rest for at least 3 minutes before serving.
- While the traybake roasts, whisk together the yogurt, mustard, maple syrup, and vinegar. Add water, a little at a time, until the sauce reaches a pourable consistency. Season with salt and pepper.
- Divide the pork, gnocchi, vegetables, and apples among plates. Drizzle with the creamy Dijon sauce or serve it alongside.
Notes
- No need to boil the gnocchi. Shelf-stable potato gnocchi can go straight from the package onto the baking sheet. Roasting gives them a lightly crisp exterior while keeping the centers tender.
- Size matters. Cutting the squash into smaller cubes, keeping the broccoli florets fairly large, and cutting the pork into generous pieces helps everything cook in approximately the same amount of time.
- Give everything some breathing room. The ingredients should fit in a single layer on an 18 × 13-inch sheet pan without being piled on top of one another. If your vegetables are particularly large or the pan feels crowded, use a second sheet rather than sacrificing browning.