Sheet-Pan Gnocchi with Brussels and Sausage
Sheet-pan gnocchi with Brussels Sprouts and Sausage
If you’ve been following along over here for a hot minute, you know our love affair with gnocchi runs deep and far. There is never not a 2-pack of these little delights in my Costco chopping cart every single time I go. This recipe for Sheet Pan Gnocchi with Brussels and Sausage is one of our family’s favourite ways to eat them!
Gnocchi are so incredibly versatile. I love that my whole family will gladly eat them. I love that the most important person at the dinner table (ahem…me) is excited to eat them.
This sheet pan dinner situation is what I would classify as self-care. Because this is one of those meals that you can toss all together and pop into the oven while you’ve got a Christmas Movie playing ….which is exactly what happened to us.
And then we piled all the caramelized and pillowy goodness into bowls, added cheese and ate on our laps while Huge Grant danced in the stairway of #10 Downey Street in Love Actually. See….self-care.
Sheet-Pan Gnocchi with Brussels and Sausage
Ingredients:
1 pound brussels sprouts
1 pound gnocchi
3 to 4 ounces mushrooms (any kind — I used cremini)
2 garlic cloves
1 lemon, zested
¼ cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 pound mild or spicy Italian sausage links (3-4 links)
Goat’s cheese
Optional: pinch of red pepper flakes, store-bought pesto if you like!
Directions:
Preheat oven to 425F. Line a sheet-pan with parchment paper; set aside.
Trim 1 pound Brussels sprouts if they have brown roots; otherwise, you don't need to trim them. Cut them into skinny planks through the root end — as skinny as you can. This is mildly tedious but it'll only take you about 5 minutes. This is why it’s great to have a movie playing in the background.
Cut the mushrooms into 1/4-inch thick slices.
Place the veggies on your largest rimmed baking sheet along with the gnocchi.
Use a microplane to grate 2 garlic cloves and the zest of 1 lemon right on top. Add ¼ cup plus 1 tablespoon extra-virgin olive oil, 1 ½ teaspoons kosher salt, ¼ teaspoon black pepper and toss to coat. Spread into an even layer.
Grab 1 pound sausage links. Squeeze the sausage out of the end of the link in ½ inch or so increments to create about 5 little meatballs per link. Plop them onto the baking sheet, on top of the gnocchi and vegetables if needed. They don’t have to be perfectly round! Just plop them down. Spread everything out as much as possible.
Roast for 25 to 30 minutes, until everything is a bit crispy on the outside, but tender on the inside.
Divide between four bowls and top with the goat’s cheese, red pepper flakes (if you like a little heat), a drizzle of extra-virgin olive oil, and/or some pesto (if you like things extra saucy).
Are you Team Sheetpan? Let me know if you try this delicious sheet pan meal. I hope this helps make your week a little smoother. Leave a comment if you tried this recipe. I love hearing your thoughts.