Sheet Pan Gnocchi with Brussels Sprouts and Sausage
sandravalvassori.com
Sheet Pan Gnocchi with Brussels Sprouts and Sausage is a weeknight delight. Crisp-tender gnocchi, tasty sausage, and roasted veggies, all bake on one sheet pan in less than 30 minutes. The secret to great tasting shelf-stable gnocchi, is NOT to boil it!
Servings: 4
Ingredients
- 1 pound shelf-stable gnocchi (found in the pasta aisle)
- 3 cups half-inch diced squash (such as delicata squash or butternut squash)
- 1 pound brussels sprouts, trimmed and halved
- 1 medium red onion, chopped into 1-inch chunks
- 2 garlic cloves, grated or minced
- 1 lemon, zested
- Kosher salt and freshly ground black pepper
- pinch of red pepper flakes, optional
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 pound uncooked mild or spicy Italian sausage links
- 8 ounces burrata
- store-bought pesto, optional
Instructions
- Preheat oven to 425ºF.
- Pile the gnocchi, squash, Brussels sprouts and onion on the largest sheet pan you have. Add the minced garlic, lemon zest, 1 teaspoon salt, 1/4 teaspoon black pepper and a pinch of red pepper flakes, if using. Drizzle in the olive oil and use your hands to mix until everything is fully coated.
- Remove the casings from the sausage links and drop bite-sized pieces of the sausage right on top of the gnocchi mixture (you can roughly roll the sausage pieces, if you wish, but it's not necessary).
- Place the baking sheet on a middle rack in the oven and roast, until the gnocchi is crispy and has plumped up, the sausage is browned and cooked through, and the vegetables are tender, about 25 to 30 minutes.
- Divide into bowls, and top with a quarter of a large burrata ball (or half of a small burrata ball). Drizzle with a little olive oil and pesto sauce, if using.
Notes
- Use the largest sheet pan you own to avoid too much overcrowding. I use, and love, this X-large sheet pan but as long as the vegetables fit in one layer, you should be okay with a regular, large sheet pan. If it seems too crowded, split the ingredients between two pans.
- Storing: Leftovers can be stored in an airtight container for 3-4 days. TIP: If you know some of the sheet pan gnocchi will be used for leftovers, don't top it with burrata as it could make the other ingredients a little soggy.
- Reheating: For best results, reheat leftovers in the oven. Place the leftovers on a sheet pan and preheat the oven to 375ºF. Bake for 10-15 minutes, or until heated through.