Sheet Pan dinners are my absolute favorite for quick and easy meals because everything bakes up altogether while you do other things minimizing dirty dish mess and hands-on cooking time. In our house, we eat at least one form of sheet pan dinner each week. This recipe is super versatile, I usually use Italian turkey sausage and cook it in a pan while the brussels sprouts bake, but you could also use a fully cooked chicken sausage. I use Trader Joe’s frozen sweet potato gnocchi (straight out of the freezer), but you can use any variety of frozen or fresh gnocchi you like, you could even substitute cubed sweet potato for the gnocchi, you’d just need to add it in the beginning, with the brussels sprouts. To take this up a notch, you could also drizzle a little balsamic vinegar over everything right before serving.
To make this #dinnerdoneby9am I fully cook the sausage in the morning (if not using a fully cooked sausage) and roast the brussels sprouts for the initial 25 minutes. Then I toss everything together, refrigerate all day, then do the final bake just before eating.
-2 Tbsp olive oil
-1/2 tsp salt
-1/4 tsp black pepper
-1 lb brussels sprouts, trimmed and cut in half
-1 package frozen or refrigerated gnocchi (I like Trader Joe’s frozen sweet potato gnocchi for this)
-1 lb turkey or chicken sausage, cooked if not purchasing a fully cooked sausage, and sliced
-(optional) 2 Tbsp balsamic vinegar
Toss brussels sprouts with olive oil, salt and pepper and place cut side down on a greased sheet pan. Bake at 425, for 25 minutes. Add gnocchi and sliced sausage to the sheet pan and stir. (The frozen gnocchi I use comes in a butter sauce, if yours isn’t seasoned you will also want to add an additional 2 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper here.) Bake an additional 20-30 minutes until everything is browned.
