Sheet Pan Sausage, Veggies, and Gnocchi
A crispy sheet pan dinner with gnocchi, sausage, brussels sprouts, and sweet potatoes tossed in a savory marinade. Easy, customizable, and ready fast.
Servings: 6
Equipment
- Baking sheet
Ingredients
- 1 lb brussels sprouts bottoms cut halved
- 2 cups cubed sweet potatoes
- 1 16 ounce package shelf-stable gnocchi
- 3-4 uncooked Italian chicken or pork sausages I prefer chicken!
- Other alternative veggies that would work really well are: onions roughly chopped asparagus butternut squash. broccoli (but it would be best to add broccoli for the remaining 15 minutes of bake time)
For topping:
- 4 ounces feta cheese crumbled
- Lemon zest
- 2 to 3 tablespoons hot honey optional
- Ranch aioli, french onion dip or any other favorite sauce
Marinade
- ¼ cup olive oil
- ¼ cup soy sauce
- 1 tbsp dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp sea salt
Instructions
- Preheat your oven to 425. Line a large baking sheet with parchment paper.
- Whisk the marinade ingredients together
- Add your halved brussel sprouts, cut-up sweet potatoes and gnocchi to the baking sheet and pour the marinade over it. Use your hands to mix and coat everything well, and spread into a single layer on the baking sheet.
- Remove the sausage from its casing and place in 1-inch pieces on the baking sheet, nestled in between the veggies. (This is an easier tactic than rolling into meatballs, and oftentimes I just push the sausage right out of the casing onto the sheet pan!).
- Bake for 15 minutes. Toss everything and then bake for another 10 minutes. If you prefer things a little more crispy, return the pan to the oven for an additional 5 minutes.
- Top with crumbled feta and lemon zest. Serve with your favorite sauce and enjoy!