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gnocchi, Brussels sprouts, white beans, parmesan, and balsamic reduction in a serving bowl
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Sheet Pan Gnocchi and Brussels Sprouts

Crispy roasted gnocchi, Brussels sprouts, and white beans shine in this simple yet delicious sheet pan dinner. Balsamic reduction, extra virgin olive oil, and parmesan cheese complete the dish!
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 673kcal

Ingredients

Instructions

  • 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)!

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 673kcal | Carbohydrates: 81g | Protein: 21g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 11mg | Sodium: 610mg | Potassium: 949mg | Fiber: 12g | Sugar: 6g | Vitamin A: 963IU | Vitamin C: 96mg | Calcium: 287mg | Iron: 9mg