All RecipesPasta · One-Pot

Sheet-Pan Gnocchi with Brussels Sprouts

25 minutes·Serves 3–4

Keeping a bag of frozen gnocchi on hand can be a dinnertime life saver. It’s a standalone ingredient that needs only a stray veggie or two to taste like something special. For this recipe, I use cauliflower gnocchi but potato, sweet potato, kale, or whatever gnocchi works well, too. I often roast my gnocchi because I like the way they crisp up in an oven. Swap out the grated Parmesan for nutritional yeast, or omit it entirely—just add a bit more salt if you do. The lemon adds brightness. This is gourmet eating without the effort.

Ingredients

  • 1 pound (3 to 4 cups) Brussels sprouts, halved
  • 1 (12-ounce) bag frozen gnocchi
  • 4 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes
  • 2 teaspoons balsamic vinegar
  • Zest of 1 lemon

Serving suggestion

2 tablespoons shaved or grated Parmesan

Chopped fresh basil

Lemon wedges or slices

Instructions

  1. 1Preheat the oven to 450 degrees. Line a sheet pan with parchment paper. Toss the Brussels sprouts and gnocchi on the sheet pan with the oil, salt, black pepper, red pepper flakes, and balsamic vinegar.
  2. 2Roast long enough for the Brussels sprouts to be tender but bright green and for the gnocchi to brown lightly, about 20 minutes. Remove from the oven and transfer into a medium size bowl.
  3. 3Sprinkle with lemon zest. Top with Parmesan and chopped basil, and serve with lemon slices for another hit of citrus flavor.

Easy Ingredient Swaps

↔Nutritional yeast for the grated Parmesan

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