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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
This is a surprisingly impressive, satisfying, and flavorful sheet-pan meal with barely any prep needed. Little pockets of Italian sausage exude their flavorful drippings to help crisp up and flavor the gnocchi and Brussels sprouts. The sprouts become crisp, tender, and sweet as they sizzle away in the sausage drippings. Even your family member who turns their nose up at Brussels sprouts won’t be able to resist these. A shower of lemon and Parmesan to finish ties it all together for a really satisfying, simple meal.
Take a look at the ingredients you’ll need to make this sheet-pan gnocchi.
Shelf-Stable Potato Gnocchi: Look for shelf-stable gnocchi with the dry pastas. It can come in packages anywhere from 12 to 17 ounces. If you can’t find a 16-ounce package, any size in this range will work.
Brussels Sprouts: A 12-ounce bag of pre-trimmed halves is about 4 cups if you want to trim and halve your own.
Italian Sausage: Mild or hot Italian sausage is fine, but use a good quality sausage.
Parmesan Cheese: Using pre-grated cheese makes this recipe a breeze to throw together. Grate your own if you prefer!
Other Ingredients You’ll Need: Olive oil, salt, garlic powder, pepper, lemon juice.
Scatter gnocchi and Brussels sprouts halves on the sheet pan, and toss with the oil and seasonings until well coated.
Distribute the sausage pieces over the gnocchi and sprouts.
Bake until everything is crispy and golden brown; then, shower with lemon juice and Parmesan cheese. Serve hot!
Here’s how to store and reheat your leftovers.
Refrigerate any leftovers in an airtight food storage container for 3 to 4 days. Refrigerate within 2 hours of serving.
To reheat, place the food on a sheet pan, and heat in a 375°F oven for 10 to 15 minutes or until beginning to re-crisp. The sausage should register at least 165°F (use a food thermometer).
Alternatively, heat in the microwave on Medium-High for 2 to 3 minutes or until the sausage is at least 165°F (use a food thermometer).
Heat oven to 425°F.
Add the gnocchi and Brussels sprouts to a sheet pan. Drizzle with olive oil, and add salt, garlic powder, and pepper.
Toss until the gnocchi and Brussels sprouts are well coated in the oil and seasonings; spread evenly over the sheet pan.
Using lightly oiled hands to keep the sausage from sticking, separate the sausage into small pieces, about the same size as the gnocchi, and distribute them over the top of the gnocchi and Brussels sprouts. Leave the pieces roughly shaped (don’t roll them into balls).
Roast for 20 to 25 minutes, or until the entire contents of the sheet pan is golden brown and starting to crisp.
Top with lemon juice and Parmesan cheese, and serve immediately.
If you can’t find bulk sausage, you can use raw Italian sausage links. Simply pinch the small pieces of sausage out of the casing as you go, discarding the casing when all the sausage has been removed.
