If You Need a Weeknight Dinner Lifesaver…

Alright, let me tell you straight: sheet-pan gnocchi with Brussels sprouts and sausage is what I turn to on those days when my brain’s fried and the thought of juggling three pots actually makes me want to scream. I first made it completely by accident (I was seriously just clearing out the fridge and, you know, wishing I could order a curry), and to my perpetual surprise, my other-half raved about it. You could say it’s my secret weapon. Also, I burnt my hand that first time because I forgot the pan actually stays hot after you take it out. Classic me, right?

Why You’ll Love This—Or At Least Tolerate It

I make this when I can’t deal, or I want something crispy but with zero fuss. My family goes wild for the gnocchi—they think it’s homemade (it’s not, it’s just store-bought, but who’s telling). Also, it’s one tray, so you don’t get left with a mountain of dishes. And if you’re anything like me and forget to flip halfway? It’s actually…fine. Turns out a few extra crispy sides just make it more exciting (well, that’s what I tell myself). Oh, and the smell. Brussels sprouts roasting with sausage is, weirdly, kind of delightful.

Here’s What You’ll Need

One 500g (ish) package of shelf-stable gnocchi—Can use fresh or frozen. I sometimes use Trader Joe’s (don’t judge), or honestly whatever’s on sale. If you go gluten-free, just grab your fave version.
About 350g Brussels sprouts, trimmed and halved—Frozen works; just thaw and pat dry. My gran swore by hand-shredding them but I’m definitely too lazy for that.
Two to three cooked sausages, cut into bite-sized bits—Chicken, pork, veggie, whatever you like. Except tofu sausage. I tried it, didn’t crisp (maybe I messed it up?).
2-ish tablespoons olive oil (or a glug; I rarely measure)
A handful of cherry tomatoes, halved—Optional, makes it pretty
1/2 teaspoon dried thyme or Italian seasoning. I’ve subbed herbes de Provence when feeling fancy (results inconclusive)
Splash of balsamic vinegar or lemon juice, for zing
Salt and black pepper to taste. Go easy at first.
Fresh parsley or grated parmesan, to finish things off if you’re so inclined

Directions: The Lazy Genius Way

Crank your oven to 220°C (425°F). Don’t skip the preheating or the gnocchi just sulks. Spread parchment paper on a big sheet pan (okay, sometimes I just spray it and live dangerously).
Throw the gnocchi, Brussels sprouts, sausage chunks, and tomatoes onto the pan. Pour over the olive oil and seasoning. Now here’s the trick: really toss it around. Your hands are the best tool. You want everything kinda shiny but not swimming.
Spread everything out so it’s mostly in one layer. Not gonna lie, mine’s always a bit crowded but still works.
Bake for 25-30 minutes. Give it a shake or stir about halfway, if you remember. If you forget, it’s alright. At around 25 minutes, check: sprouts should be crisping, gnocchi getting golden, sausage probably looking irresistible. This is where I usually sneak a taste (chef’s privilege, right?).
Out of the oven, drizzle with a little balsamic or a good squeeze of lemon. Sprinkle on parsley, parmesan, or both. Or neither if you’re over it.

Bits I’ve Discovered (The Notes Section I Guess)

If your gnocchi looks weird and kind of puffy, it’s normal. Turns out that’s what it’s supposed to do.
Baking does not, in fact, make the smell of sprouts go away; on the bright side, it’s somehow less brutal than boiling them (so, win?).
I once skipped the oil and… don’t do that. Everything stuck like barnacles and I nearly gave up that night.
For more crisp, use a metal pan instead of glass. But if all you’ve got is glass, it’s honestly not the dealbreaker some folks say.

Variations I’ve Actually Tried

Swapped sausage for smoked tofu. Okay, honestly, the tofu just steamed and never got crispy—probably didn’t dry it out enough. Not my best experiment.
Add a pinch of chili flakes. My cousin claims it’s “life-changing.” (It’s great, but let’s not exaggerate.)
Once added sliced red onion and it was great, but they char fast, so watch out for that.
Used sweet potato gnocchi once (from Trader Joe’s). Tasted amazing but definitely needed less cooking time.

What If I Don’t Have a Sheet Pan?

Honestly, I’ve used a roasting tin or even two medium pans side by side. Just make sure things aren’t stacked too deep (or you get a steamy situation instead of crispy). One time, I used an old pizza tray and it totally worked (just… bit messier).

Sheet-Pan Gnocchi with Brussels Sprouts & Sausage

How Long Does This Stuff Last? (Not Long at My House)

So technically, you can pop leftovers in a container and fridge them for up to three days. Heat up in the oven for best results. But truthfully, it never lasts that long around here – it’s basically vanished by morning (either by sneaky fridge visits or someone’s questionable breakfast taste).

Here’s How I Serve It (No Fancy Plates Required)

I just dump it right from the pan onto a big chopping board or directly at the table. If I’m feeling extra, I’ll add a bowl of garlicky yogurt or a leaf salad. My mum swears you should always have bread — so she’ll sidle over with a crusty baguette. Up to you.

Hard-Won Lessons (Pro Tips, Learned the Long Way)

Do NOT skip the oil or things will weld themselves down — I found out the hard way and had to soak that pan for, like, a full day.
If you rush preheating, your gnocchi just goes soggy. I once tried speeding things up and regretted it… patience is a virtue (or at least a crispy dinner).
Don’t overcrowd, but if you do, at least give things a stir halfway, although sometimes I forget and honestly, it’s fine (not perfect, but good enough for Tuesday night).

FAQ (Real Questions, Weirdly Specific Answers)

Can I use frozen gnocchi? Sure! Straight from the freezer works, just cook a few mins longer or until edges are crispy. Don’t thaw first — it gets gluey.
What if I don’t like Brussels sprouts? Weird flex, but okay — just swap for broccoli florets, or chunks of courgette. You’ll lose the sproutiness factor, if that’s a thing?
Can I make this vegan? Sure! Use veggie sausage (though see above re: crispy factor) and maybe swap the cheese for some nutritional yeast. Or just skip it.
Do I have to line the pan? Eh, not totally essential; helps with cleanup though. If you’re a glutton for punishment, skip it (I’ve done it, wouldn’t repeat).
Where do I get good gnocchi? Most supermarkets are fine. I sometimes get fancy and order online (found great tips for picking gnocchi at Serious Eats). But, honestly, it’s all good if you oil it well.

On a not-totally-related note—have you ever noticed how no matter how many sheet-pan recipes you make, there’s always exactly two pieces that stick for no discernible reason? Anyway, bake with reckless abandon, and let me know if you figure that one out.

Sheet-Pan Gnocchi with Brussels Sprouts & Sausage