Sheet Pan Gnocchi with Brussels Sprouts & Sausage is one of those recipes that instantly fills your kitchen with irresistible aromas while being effortless to prepare.
The combination of golden, crispy gnocchi, tender roasted Brussels sprouts, and savory sausage creates a harmony of flavors that feels indulgent yet comforting. From the first Sheet Pan Gnocchi bite, the caramelized edges of the vegetables mix with the chewy gnocchi and juicy sausage, creating a dish that’s both satisfying and vibrant.
Adding a touch of burrata cheese on top introduces a creamy richness that makes every mouthful linger in the best possible way.
Key Ingredients in Sheet Pan Gnocchi with Brussels Sprouts & Sausage Recipe
- 1 pound shelf-stable gnocchi Do not boil.
- 3 cups half-inch diced squash (e.g., delicata or butternut) Can substitute with broccoli, cauliflower, or mushrooms.
- 1 pound Brussels sprouts Consider swapping for large fennel chunks.
- 1 medium red onion Any onion or shallot works.
- 2 cloves garlic Minced or grated.
- 1 medium lemon Zested.
- to taste kosher salt
- to taste freshly ground black pepper
- pinch red pepper flakes Optional.
- ¼ cup extra-virgin olive oil Drizzle extra at serving.
For the Protein
- 1 pound uncooked Italian sausage Mild or spicy; use plant-based sausage for vegetarian version.
For Added Creaminess
- 8 ounces burrata cheese Fresh mozzarella or feta can be substitutes.
Optional Flavor Boost
- to taste store-bought pesto Optional for drizzling.
Sheet Pan Gnocchi with Brussels Sprouts and Sausage
- Total Time: 40 min
- Yield: 4 servings
Description
Sheet-Pan Gnocchi with Brussels Sprouts & Sausage is a simple, flavorful meal with crispy gnocchi, roasted Brussels sprouts, squash, red onion, garlic, Italian sausage, and creamy burrata cheese, all roasted to golden perfection on one pan.
Ingredients
- 1 pound shelf-stable gnocchi Do not boil.
- 3 cups half-inch diced squash (e.g., delicata or butternut) Can substitute with broccoli, cauliflower, or mushrooms.
- 1 pound Brussels sprouts Consider swapping for large fennel chunks.
- 1 medium red onion Any onion or shallot works.
- 2 cloves garlic Minced or grated.
- 1 medium lemon Zested.
- to taste kosher salt
- to taste freshly ground black pepper
- pinch red pepper flakes Optional.
- ¼ cup extra-virgin olive oil Drizzle extra at serving.
For the Protein
- 1 pound uncooked Italian sausage Mild or spicy; use plant-based sausage for vegetarian version.
For Added Creaminess
- 8 ounces burrata cheese Fresh mozzarella or feta can be substitutes.
Optional Flavor Boost
- to taste store-bought pesto Optional for drizzling.
Instructions
Preheat your oven to 425ºF. This is the perfect temperature for roasting the gnocchi and veggies to golden perfection.
Combine the gnocchi, diced squash, Brussels sprouts, and onion on a large sheet pan. Make sure everything is spread out so they can roast evenly.
Add the minced garlic, lemon zest, kosher salt, black pepper, and red pepper flakes. Drizzle with olive oil, then toss everything together until well-coated.
Break the sausage link casings and distribute bite-sized pieces over the vegetable mixture.
Roast the mixture in the oven for 25-30 minutes until the gnocchi is plump and crispy, the sausage is browned, and the veggies are tender.
Serve by dividing everything into bowls. Top with burrata cheese and drizzle with pesto for extra flavor.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: American
If you Sheet Pan Gnocchi, try my Chicken Broccoli Casserole, Sheet Pan Pesto Gnocchi, or Key Lime Pie Bars Recipe.
How to Sheet Pan Gnocchi with Brussels Sprouts & Sausage Step-by-Step
-Preheat your oven to 425ºF. This is the perfect temperature for roasting the gnocchi and veggies to golden perfection.
-Combine the gnocchi, diced squash, Brussels sprouts, and onion on a large sheet pan. Make sure everything is spread out so they can roast evenly.
-Add the minced garlic, lemon zest, kosher salt, black pepper, and red pepper flakes. Drizzle with olive oil, then toss everything together until well-coated.
-Break the sausage link casings and distribute bite-sized pieces over the vegetable mixture.
-Roast the mixture in the oven for 25-30 minutes until the gnocchi is plump and crispy, the sausage is browned, and the veggies are tender.
-Serve by dividing everything into bowls. Top with burrata cheese and drizzle with pesto for extra flavor.
Conclusion
Making Sheet Pan Gnocchi with Brussels Sprouts & Sausage is one of those kitchen wins that feels both cozy and satisfying. I love how effortless it is, yet the flavors are anything but ordinary.
Sheet Pan Gnocchi is become a staple in my weeknight rotation, and every time I serve it, Sheet Pan Gnocchi disappears fast—so be ready to double the batch if you’re feeding a crowd.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.