This Sheet Pan Gnocchi Dinner captures all the best fall flavors in one sheet pan! It's got caramelized sweet potato, crispy brussels sprouts, juicy roasted apple, and savory chicken sausage. The gnocchi gets golden and chewy right in the oven, no boiling required, and a tangy maple mustard drizzle makes this dish next-level delicious. Pair it with my Fall Sangria for the perfect autumn meal!
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The coziest fall sheet pan gnocchi dinner
Confession: I never thought to cook gnocchi in the oven. In my mind, it belonged on the stove, whether that meant boiling it or crisping it up in a skillet. Then I made my Lemon Parmesan Sheet Pan Gnocchi, and it completely changed the way I think about gnocchi. So naturally, I knew I had to make a fall version that I’d get just as obsessed with.
And here we are! This fall sheet pan gnocchi dinner has the same golden, crispy exterior and soft, chewy center as the other gnocchi recipe, but this time I gave it some fall flair with roasted sweet potato, brussels sprouts, apple, and chicken sausage.
The maple mustard drizzle tho!? It's my favorite part. It brings all the sweet and savory bites together with a little tang, and I always finish with lots of parmesan (of course). There’s no boiling and no extra pots to wash, just a cozy, hearty dinner that feels as special as the season!
Why You’ll Love This Recipe
- Cozy fall flavors, all in one pan! Sweet potato, apples, and brussels sprouts are roasted until golden and delicious
- Fewer dishes, thanks to the convenience of a single sheet pan
- No pre-cooking the gnocchi, as it turns golden and crunchy in the oven
- A sweet, tangy maple mustard dressing that takes this dish from good to unforgettable. Seriously, you'll be obsessed
- Great for meal prep, since it reheats well and makes easy lunches throughout the week
- Easy to customize with your favorite sausage, veggies, or whatever you have on hand
Erin's Expert Tips
From my kitchen to yours
- Use two baking sheets if your pan looks crowded. I've learned that a crowded pan is the enemy of crispy gnocchi and caramelized veggies. Give everything a little breathing room and the oven will do the rest!
- Cut the veggies and apple into similar-sized pieces. This helps everything finish roasting at the same time, so nothing ends up mushy or undercooked.
- Toss the pan halfway through baking. I like to really get under everything with a spatula so the gnocchi and sprouts brown on all sides.
- Drizzle the dressing on right before serving. This keeps the edges nice and crisp instead of letting them soak up the sauce.
- Go heavy on the fresh parmesan. I always grate it right over the hot pan, so it melts slightly into everything. Yummm.
Fall Sheet Pan Gnocchi Dinner Ingredients
Here’s a little bit about everything that goes into this fall sheet pan gnocchi dinner:
- Chicken sausage: Use your favorite variety! It adds a hearty, savory element and pairs perfectly with the sweet, tangy dressing.
- Sweet potato: Brings a natural sweetness and a soft, creamy texture that melts in your mouth once roasted.
- Brussels sprouts: These get nice and crispy on the edges and add a subtle nuttiness to the dish.
- Apple: Use a firm variety like Honeycrisp or Fuji, so it holds up in the oven and adds a touch of sweetness to balance out the savory.
- Refrigerated gnocchi: Skip the boiling step! It goes straight onto the pan and gets nicely golden and crispy in the oven.
- Seasoning: I use a blend of garlic powder, onion powder, dried thyme, salt, and pepper to tie all the flavors together.
- Fresh Parmesan: Grate over the top right before serving for a salty, nutty finish.
- Maple syrup: A key part of the dressing that adds warm, subtle sweetness to the dish.
- Red wine vinegar: Adds a tangy kick to balance the sweetness of the maple syrup.
- Dijon mustard: Helps emulsify the dressing and tastes so good with the fall veggies!
- Garlic: Adds bold, savory depth to the dressing that ties all the flavors together.
How to make this sheet pan gnocchi dinner
Preheat the oven and line a baking sheet with parchment paper. Chop the veggies, then toss the sausage, sweet potato, brussels sprouts, apples, and gnocchi in a bowl with olive oil, garlic powder, onion powder, thyme, salt, and pepper until everything is well coated. Spread it all out evenly on the baking sheet and bake for 20 minutes, then toss and bake for another 20.
While that’s roasting, whisk together the maple mustard dressing in a glass measuring cup. Once the veggies and sweet potatoes are roasted, pull the pan out, drizzle the dressing over the top, and finish with freshly grated parmesan. Serve it up right away and enjoy!
- Step 1: Prepare Ingredients. Preheat oven to 425°F and line a baking sheet with parchment paper. Chop and prepare veggies as needed, then add sausage, sweet potato, brussels sprouts, apples, and gnocchi to a bowl.
- Step 2: Season Ingredients. Toss the veggies, sausage, apples, and gnocchi with olive oil and garlic powder, onion powder, thyme, salt, and pepper until well coated.
- Step 3: Bake. Pour the mixture onto a baking sheet and spread evenly. Bake for 20 minutes, toss, then bake for another 20 minutes.
- Step 4: Make the Dressing. While baking, whisk together all of the dressing ingredients in a glass measuring cup.
- Step 5: Remove From Oven. Take the sheet pan out once the veggies and sweet potatoes are roasted.
- Step 6: Add Dressing, Parmesan, and Serve. Drizzle maple mustard dressing all over the top of the sheet pan and top with freshly grated parmesan. Serve and enjoy!
Frequently Asked Questions
Below are some common questions about this fall sheet pan gnocchi dinner. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
I recommend sticking with refrigerated gnocchi for this recipe. It goes straight into the pan and gets golden and crispy with no extra steps. Frozen gnocchi holds more moisture, so it can turn out softer and may need a little extra time in the oven. You can use frozen gnocchi for this Lemon Feta Gnocchi Bake if that's all you have!
Yes, you can prep the pieces ahead to make dinner easier. I like to chop the veggies and whisk the dressing a day or two in advance, then keep them in separate containers in the fridge. When it’s time to eat, just toss everything with the seasonings and get it in the oven. I’d wait to add the gnocchi until right before baking, so it doesn’t get soggy.
Absolutely, this recipe is very flexible. Butternut squash, carrots, or red onion all roast well alongside the other ingredients. Just try to cut them to a similar size so everything finishes at the same time.
This usually comes down to a crowded pan. When everything is piled on top of each other, the ingredients steam instead of roast. Spread everything out in a single layer, and if it still looks tight, use two baking sheets. Tossing halfway through also helps the gnocchi brown evenly.
Storing leftovers
Store leftover sheet pan gnocchi in an airtight container in the fridge for 3 to 4 days. For the best texture, I like to reheat it in a 375°F oven or an air fryer for about 10 minutes, which helps the gnocchi and veggies crisp back up. A skillet over medium heat works too. The microwave is fine, but everything will be a little softer. If you have extra dressing, keep it in a separate container and drizzle it on after reheating.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Fall Sheet Pan Gnocchi Dinner
Ingredients
- 11 oz chicken sausage sliced into coins
- 4 cups sweet potato chopped
- 4 cups brussels sprouts halved
- 1 large apple diced
- 1 lb refrigerated gnocchi
- ¼ cup olive oil
- ½ teaspoon garlic powder
- ½ tsp onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- Fresh Parmesan for topping
- ⅓ cup olive oil
- ¼ maple syrup
- ¼ cup red wine vinegar
- 3 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 425°F and line baking sheet with parchment paper.
- Chop and prepare veggies as needed, then add sausage (11 oz), sweet potato (4 cups), brussels sprouts (4 cups), apple (1 large), and gnocchi (1 lb) to a bowl. Toss with olive oil (¼ cup) and garlic powder (½ tsp), onion powder (½ tsp), thyme (1 tsp), salt (1 tsp), and pepper (½ tsp) until well coated.
- Pour mixture onto the baking sheet and spread until even.
- Bake for 20 minutes, toss, then bake for another 20 minutes.
- While baking, make the dressing by whisking together the olive oil (⅓ cup), maple syrup (¼ cup), red wine vinegar (¼ cup), Dijon mustard (3 tbsp), garlic (2 cloves), salt (1 tsp), and pepper (½ tsp) in a glass measuring cup.
- Take the sheet pan out once the veggies and sweet potatoes are roasted.
- Drizzle maple mustard dressing all over top of sheet pan and top with freshly grated parmesan.
- Serve immediately!
Nutrition
Per serving. Nutrition is an estimate.
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These sheet pan dinners are just as easy and delicious with minimal prep, one pan, and tons of flavor:
Recipe by Erin Morrissey and Photos by The Mindful Hapa
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