This sheet pan gnocchi and Brussels sprouts is full of flavor, with crisp browned gnocchi and lots of deliciously caramelized veggies. It's a simple vegan weeknight meal that comes together so easily with very little hands-on prep time.
Move aside soggy sprouts! This recipe gives us delicious crispy browned gnocchi and Brussels sprouts that are packed with flavor from herbs, spice, garlic and maple syrup. Made with relatively few ingredients, you'll not only love this easy dinner around the holidays but year-round I think!
Much like my pesto Brussels sprouts and roasted Brussels sprouts and broccoli, we cook our veggies in the oven to get crispy roasted Brussels sprouts that are so moreish. Adding gnocchi makes for a heartier meal, although you can serve as a side dish too.
Love a gnocchi dinner? Have a peek at my gnocchi with ricotta sauce, creamy pesto gnocchi and gnocchi with butternut squash sauce for some fun ideas!
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⭐ Why this recipe is so good
Full of flavor. We get a delicious caramelization on the Brussels sprouts and roasting the gnocchi gets it golden brown with crispy edges.
The oven does the work. Sheet pan recipes are always so simple and there is very little hands-on prep time.
Serve as a main or side dish. This recipe works equally well as a vegan main in larger quantities as it's made without bacon and the Parmesan cheese is optional, or as a side for a protein.
🍽 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Gnocchi - we use shelf stable gnocchi for this recipe, and you want to use a plain unflavored version. Just check the gnocchi is vegan and made without eggs if you have that dietary requirement.
- Brussels sprouts - choose fresh unbruised produce, and if you can get a Brussels sprouts stalk and slice them off then even better! Halve your sprouts or cut into quarters if they are larger in size.
- Shallots - these are optional, but add extra flavor. Just note that they don't appear on the SIGHI list if you're a low histamine reader.
- Rosemary - to add some fragrant flavor. I do suggest to use fresh rosemary leaves, but a pinch of dried will work too.
- Maple syrup - to help with the caramelization of the Brussels sprouts and add a hint of sweetness.
📖 Swaps and variations
Add grated Parmesan cheese. It's quite common to add Parmesan for the salty cheesy flavor once veggies are cooked. Just note that this will mean the recipe isn't vegan and likely won't be suitable for low histamine readers.
Use different herbs. Oregano, sage or thyme would all be delicious!
🔪 Step by step instructions
Making this sheet pan gnocchi with Brussels sprouts and shallots is very simple, uses flavorful easy to find ingredients and can be enjoyed as a main or side dish.
All the instructions are set out in the recipe card below, but these step by step photos should help guide you.
Step 1: Dice the vegetables
Use a sharp knife to slice the Brussels sprouts into halves or quarters, lengthways through the stalk. Dice the shallots into small pieces (image 1).
Step 2: Combine ingredients
In a large bowl combine the gnocchi, Brussels sprouts, shallots, olive oil, maple syrup, diced rosemary, nutmeg, garlic powder, salt and (optional) black pepper (image 2). Toss to coat evenly in the oil.
Step 3: Arrange the sheet pan
Tip the gnocchi and Brussels sprouts mixture onto your sheet pan and arrange so that everything is in a single layer, rather than in a pile (image 3). This helps the gnocchi and Brussels sprouts get crispy by roasting rather than steaming.
Step 4: Roast the Brussels sprouts and gnocchi
Roast the gnocchi and vegetables, so the Brussels sprouts are golden brown at the edges with a nice bit of char and the gnocchi is crispy on the edges but still a little soft in the centers. Stir the mixture halfway through the cook time (image 4).
💭 Recipe tips and notes
- Dry off the Brussels sprouts. Be sure that the Brussels sprouts are completely dry before you toss them in the oil, otherwise they could steam rather than roast and you won't get crispy edges.
- Don't include single leaves of the sprouts. Make sure to halve your Brussels sprouts lengthways through the stalk. If you include single leaves of the sprouts they will overly brown and burn - don't make the mistake I did on a recipe test!
- Don't pile the ingredients up! Spread the gnocchi and Brussels sprouts in an even layer, and with a little room in between them if possible (no overlapping!). This also helps get you crisp veggies with nice browning.
- Make sure to use the oil. The olive oil ensure that the Brussels sprouts caramelize and get the crispy browning.
📋 Frequently asked questions
No need to boil the gnocchi first, it will cook on the sheet pan.
For crispy Brussels sprouts you need to use enough oil, and bake at a high enough temperature. You also want to spread them out on the sheet pan to ensure they roast rather than steam.
While you can freeze cooked gnocchi, I don't recommend it. The taste and texture isn't the same, and it's better cooked right before serving.
🥣 More Brussels sprouts recipes
As well as lots of other side dishes here, choose from my tasty ginger Brussels sprouts, as well as these fun recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Crispy Gnocchi and Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts trimmed, halved or quartered
- 1 pound gnocchi shelf stable
- 3 small shallots diced
- 3 tablespoon extra virgin olive oil
- 1 teaspoon fresh rosemary finely diced
- ½ teaspoon garlic powder
- 1 teaspoon nutmeg
- 2 teaspoon maple syrup
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper optional
Instructions
- Preheat the oven to 425F / 220C.
- Trim the Brussels sprouts, taking off any dirty or bruised outer leaves and trimming the stalk. Use a sharp knife to either halve the sprouts, or quarter if they are larger in size.
- Add the Brussels sprouts, gnocchi, shallots olive oil, rosemary, nutmeg, garlic powder, maple syrup, salt and black pepper (optional) to a large bowl. Toss to coat the gnocchi and Brussels sprouts in the oil and seasonings.
- Spread the ingredients in a single layer on the baking sheet. Roast for 25-30 minutes, stirring at least once halfway through the cook time.
- Spoon onto your serving plate or bowl. Optional: sprinkle over grated Parmesan (this is likely not suitable for low histamine readers).
Notes
- Halve the Brussels sprouts, or dice into quarters if they are larger in size.
- Make sure to coat the Brussels sprouts and gnocchi well in the olive oil and maple syrup as this will help with browning and crispy edges!
- The Parmesan cheese is optional, and likely not suitable for low histamine readers.
- We use shelf stable gnocchi in this recipe. It is not rated on SIGHI. I asked in a poll on my Low Histamine Instagram whether it was suitable for low histamine readers and over two-thirds of respondents said it worked for them. However, it may not be tolerated by all. Homemade gnocchi could be tried, but I haven't yet made this recipe with it.
- Nutritional information is auto-generated and should be understood to be an estimate.
- gnocchi and shallots are not rated.
- Brussels sprouts score 1 and as a liberator. They are rated as low histamine on other lists. Only use if known to tolerate well.
- garlic, which scores 1.
- black pepper, which scores 2.
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