Fall Sheet Pan Gnocchi Dinner
This Sheet Pan Gnocchi Dinner packs your favorite fall flavors onto one pan: caramelized sweet potato, crispy brussels sprouts, roasted apple, chicken sausage, and golden, chewy gnocchi, all finished with a tangy maple mustard drizzle.
Ingredients
Sheet Pan:
- 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
Maple Mustard Dressing:
- 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!