The Crispiest Sheet Pan Gnocchi and Brussels Sprouts

Crispy, tender brussels sprouts roasted with chewy little gnocchi pillows on a sheet pan. It doesn’t get easier (or tastier) than this. This side dish can easily be turned into a meal that’s perfect for busy weeknights!

I got the idea for this recipe while I was in the middle of making a different recipe around Thanksgiving time, my ultra-cheesy brussels sprouts and gnocchi casserole, which is a deliciously cheesy, (did I mention that it’s cheesy?) rich, bacon-filled dish perfect for the holidays. It’s a little bit of a labor of love–not exactly your weeknight side dish…

For the brussels sprouts casserole recipe, you cook bacon, then roast the sprouts and gnocchi in the bacon fat, then make a cheese sauce, then bake it all together. As I was making it and taking the photos after I had finished the first part (roasting the brussels and gnocchi) I realized that it would be so good served as is.

This recipe combines two of my favorite things to do for dinner on a busy weeknight when I don’t feel like cooking–sheet pan dinner + pick a protein/carb/veggie. When I just can’t find a recipe that sounds good, I’ll just throw together those three components and it usually ends up tasting soooo good.

Give my lazy-weeknight-dinner formula a try with these crispy gnocchi and brussels sprouts and a protein of your choice (see my suggestions below!).

Why I love this recipe:

• Just four ingredients
• GNOCCHI (if you follow my blog you know I love gnocchi)
• A delicious way to enjoy brussels sprouts while in-season
• 10 min of prep, throw it in the oven, & done in 30
• Easy carb + fiber + pick a protein to pair with

Make it with me:

If you’re not sure how to cut and trim brussels sprouts, here’s how I do it:

After washing and patting the brussels sprouts dry, start by chopping off the hard end.

Next, peel off the outermost layer and trim off any remaining bad spots.

Lastly, slice the brussels sprout into two halves.

Next, toss the brussels sprouts, gnocchi, olive oil, and salt together on a sheet pan.

Bake at 400˚F for about 25 minutes.

Ingredient Notes + Substitutions:

Brussels sprouts

Try to choose brussels sprouts that are pretty uniform in size so that they all cook evenly. Wondering if you can use frozen sprouts? Sure, but they won’t get quite as crispy, so I recommend sticking to fresh. I love frozen veggies, but with brussels sprouts it’s so worth getting them fresh and in-season.

Gnocchi

Same, thing, you might be wondering about frozen gnocchi. It would work, but again, I recommend using fresh, shelf-stable packaged gnocchi. I like to use Gia Russa Gnocchi (I find it at Walmart). I’ve tested many brands of gnocchi and this is my favorite and the only kind I use now.

Olive Oil

You can use any kind of fat here to change up the flavor. Honestly, more times than not I’ll roast brussels sprouts in bacon fat. The smoky, salty flavor complements the crisp, fresh brussels sprouts so well. You should give it a try!

Another option that is popular is to use browned butter. The browned butter, similar to bacon fat, has a more complex flavor and depth and takes the brussels sprouts to restaurant quality. The reason why I chose to use olive oil is for the ease and convenience–when I make this on a weeknight I’m probably not going to the trouble of browning butter or frying bacon.

Make it a meal (my dietitian recs)

This recipe already includes a great fiber/veggie component with the brussels sprouts and a deliciously easy carb (the gnocchi). Also, the olive oil is a great source of fat that helps maximize nutrient absorption! The main thing that’s missing is a good source of protein.

• Pick up a rotisserie chicken on your way home (zero effort in the cooking department)
• Bake some chicken nuggets, chicken strips, or chicken patties (kid-approved)
• Get in some omega-3’s with salmon filets or salmon patties (my favorite quick, comforting way to eat salmon)
• Throw some pre-cooked sliced sausage on the same sheet pan and let it get crispy alongside the brussels sprouts and gnocchi!
• Put a beef or pork roast in the crockpot in the morning to have ready for dinner with this side dish

More Gnocchi Recipes To Try

• Cheesy Bacon, Brussels Sprouts, & Gnocchi Casserole
• Garlic Butter Air Fryer Gnocchi
• Viral Feta Pasta-Style Gnocchi Bake

Print Recipe

The Crispiest Sheet Pan Gnocchi + Brussels Sprouts

Crispy, tender brussels sprouts roasted with chewy little gnocchi pillows on a sheet pan. It doesn't get easier (or tastier) than this–just a few minutes of prep, stick it in the oven, and done in just a less than 30 minutes! This side dish pairs so well with any protein for a really easy weeknight dinner.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Side Dish

Cuisine: American

Keyword: gnocchi, gnocchi and brussels sprouts, roasted brussels sprouts, sheet pan recipe

Servings: 6 servings

Author: Kate Reeder

Ingredients

• 1 lb shelf stable gnocchi
• 2-2.5 lb brussels sprouts (whole, untrimmed) or 1.5-2 lb trimmed, ready-to-use
• ½ cup olive oil
• ½ tsp salt

Instructions

• Preheat oven to 400˚F.
• Wash and trim the brussels sprouts. To trim, cut off the hard bottom end, peel off the first layer, and trim off any bad spots. Then slice each sprout in half.
• Place the brussels sprouts and gnocchi on a sheet pan. Drizzle olive oil over and sprinkle salt on top. Toss to coat evenly.
• Roast for about 25-30 minutes, or until brussels sprouts are crispy and browned on outer layer and fork tender.
• Let cool slightly and serve with protein of your choice (see notes for ideas).

Notes

Pair it with a protein for a complete meal: rotisserie chicken, frozen chicken (think chicken nuggets), salmon filets or patties, pre-cooked sliced sausage, beef or pork roast

Did you try this recipe? Make sure to give it a rating and leave a comment below and tag Table Nutrition in your photos on social media!