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.

Prep Time10

Cook Time25

Total Time35

Servings:

Calories: 426kcal

Author: Lyuda @ Grace-Filled Kitchen

Equipment

Baking sheet

Ingredients

1 lb Brussels sprouts halved
2 cups sweet potatoes cubed into 1-inch cubes
1 16-ounce package shelf-stable gnocchi
3-4 uncooked Italian chicken or pork sausages

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

For finishing

4 oz feta cheese crumbled
Zest of 1 lemon
2 –3 tbsp hot honey optional

For serving

Ranch, aioli, French onion dip, or your favorite sauce

Instructions

Preheat your oven to 425. Line a large baking sheet with parchment paper.
Whisk the marinade ingredients together
Add your halved Brussels sprouts, cut-up sweet potatoes and gnocchi to the baking sheet and pour 2/3 of 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, then carefully toss everything. Continue baking for another 10 minutes, or until the vegetables are tender, the gnocchi is golden, and the sausage reaches 165°F for chicken sausage or 160°F for pork sausage. If you prefer extra-crispy edges, roast for an additional 5 minutes.
Top with crumbled feta, lemon zest, and drizzle with the reserved 1/3 of the marinade. Add hot honey and your favorite dipping sauce, if desired.

Notes

Optional vegetable swaps: Try onions, asparagus, broccoli, or butternut squash. See the Variations section for timing notes.

Nutrition