Roasted sheet pan gnocchi and Brussels sprouts make a delicious dinner for busy nights! The gnocchi get crispy on the outside but remain tender on the inside. White beans add a punch of plant protein, while parmesan cheese and balsamic reduction complete the meal.
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Have you ever tried roasted gnocchi? No? You’re in for a real treat!
Learning that you can roast gnocchi and not just boil it was a game-changer for me. I realized that I could totally add it to a sheet pan meal with some veggies and a protein and have a balanced meal in like 30 minutes. Pretty exciting stuff.
So of course I had to try it out and create this sheet pan gnocchi and Brussels sprouts recipe! I decided to roast some white beans on the pan too, which made them crispy on the outside and creamy on the inside (kind of like the gnocchi). Then, I finished it all off with a glug of olive oil, plenty of balsamic reduction, and a sprinkling of parmesan cheese.
Needless to say, the flavor profile here is a 10 outta 10. Maybe even a 100 outta 10. Trust me, you gotta make this one. You’ll thank me later!
How to Make Roasted Gnocchi and Brussels Sprouts
- Slice the Brussels sprouts in half and remove any damaged leaves.
- Toss the Brussels sprouts, gnocchi, and white beans in olive oil, garlic powder, salt, and pepper.
- Spread the ingredients out on a lined baking sheet, making sure they aren’t too close together to leave room for excess moisture to steam off the Brussels sprouts.
- Roast until everything is crispy yet tender!
- Serve with balsamic reduction, parmesan cheese, and olive oil.
Expert Tips and FAQ
For the full ingredients list and instructions, scroll down to the recipe card at the bottom of the post. In the meantime, here are my best tips for making perfect sheet pan gnocchi and Brussels sprouts every time!
- Here is the Nordic Ware sheet pan that I use if you are interested. I finally got a Nordic Ware pan this month, and I’m already obsessed!
- Feel free to mix up the gnocchi you use if desired. I bet this would taste delicious with sweet potato or cauliflower gnocchi. If you need this dish to be gluten free, look for gluten free gnocchi at the store.
- The white beans will get crispy in the oven. I personally love them that way (see also my Warm Fennel Salad with Grapes and Feta that features roasted white beans!). But if you don’t want them to be crispy, add them right before serving instead.
- Use balsamic reduction (aka balsamic glaze), NOT vinegar when serving the dish. Here is the balsamic reduction that I use and love.
- Gnocchi and Brussels sprouts leftovers last for 2 to 3 days in the fridge. Store in an airtight container, and reheat in the microwave until warmed through. Add a fresh drizzle of olive oil and balsamic reduction before digging in.
Can you use shelf stable gnocchi?
Yes, both shelf stable gnocchi and the refrigerated kind are suitable for this recipe. You can find shelf stable gnocchi near the other dried pastas at the grocery store. Refrigerated gnocchi is usually by the refrigerated packages of tortellini and ravioli.
Are gnocchi vegan?
Many shelf stable, store-bought brands of gnocchi are vegan. However, homemade gnocchi or refrigerated gnocchi may contain eggs and therefore may not be vegan. Check the label if you need gnocchi to be vegan. You would also need to omit the parmesan cheese from this recipe to make it vegan.
More Sheet Pan Recipes
If you love this crispy sheet pan gnocchi and Brussels sprouts, I have some other recipes for you to check out. You’ll love the Sheet Pan Delicata Squash and Chicken, Sheet Pan Maple Mustard Salmon and Brussels, and Baked Feta with Vegetables and Chickpeas.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Sheet Pan Gnocchi and Brussels Sprouts
- 1 pound Brussels sprouts - halved
- 1 pound gnocchi
- 1 15-ounce can white beans - drained and rinsed
- ½ cup extra virgin olive oil - divided (see instructions)
- 1 teaspoon garlic powder
- Salt - to taste
- Freshly ground black pepper - to taste
- ½ cup shredded parmesan cheese
- ¼ cup balsamic reduction - NOT balsamic vinegar
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, combine the halved Brussels sprouts, gnocchi, and white beans. Toss them in 2 tablespoons of olive oil, the garlic powder, salt, and pepper. Spread out in a single layer on the lined baking sheet.
- Roast for 25 to 30 minutes until the Brussels sprouts are browned and the gnocchi and white beans are crisped to your liking.
- Remove from the oven and transfer to serving dishes. Divide the rest of the olive oil, parmesan cheese, and balsamic reduction evenly among the servings. Toss, serve, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Feel free to switch up the gnocchi you use for the recipe.
- If you don’t want the white beans to be crispy, add them just before serving instead.
- Leftovers will last for 2 to 3 days in the fridge in an airtight container. Reheat in the microwave, and add a fresh drizzle of olive oil and balsamic reduction before serving.
Enjoy! – Lizzie