Sheet Pan Gnocchi with Sausage, Brussels Sprouts & Butternut Squash
This easy sheet pan gnocchi is made with Italian sausage, crispy potato gnocchi, Brussels sprouts, butternut squash, fresh rosemary, and Parmesan. Everything cooks together on one pan for an easy 30-minute weeknight dinner.
Prep Time
10 minutes
Cook Time
30 minutes
Serves
4-6 servings
Ingredients
This easy sheet pan gnocchi is made with Italian sausage, crispy potato gnocchi, Brussels sprouts, butternut squash, fresh rosemary, and Parmesan. Everything cooks together on one pan for an easy 30-minute weeknight dinner.
Method
- Preheat the oven to 425°F.
- Add the red onion, Brussels sprouts, butternut squash, and uncooked gnocchi to a large rimmed sheet pan.
- Drizzle with the olive oil and sprinkle with the kosher salt, rosemary, and black pepper. Toss until everything is evenly coated.
- Remove the Italian sausage from its casing, if needed, and break it into small bite-sized pieces. Scatter the sausage evenly over the sheet pan.
- Spread everything into a single even layer.
- Roast for 25–30 minutes, tossing halfway through, until the vegetables are tender, the gnocchi is golden and slightly crispy, and the sausage is cooked through.
- Sprinkle the Parmesan cheese over the sheet pan during the final 3–5 minutes of cooking.
- Remove from the oven and serve warm with additional Parmesan, black pepper, or red pepper flakes if desired.
Notes
- You do not need to boil the gnocchi before adding it to the sheet pan.
- For extra crispy Brussels sprouts, place them cut-side down on the pan.
- Make sure the ingredients aren’t overcrowded. A large sheet pan gives everything room to caramelize.
- Sweet or spicy Italian sausage both work well.
- Finish with balsamic glaze or hot honey for a sweet and savory variation.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.