Lemon Parmesan Gnocchi Sausage Skillet
Get my recipe for lemon parmesan sheet pan gnocchi, topped with crumbled sausage and crispy shredded Brussels sprouts. Best of all, this meal comes together on a single sheet pan for a quick and delicious weeknight meal.
Servings 8 servings
Calories 394kcal
Ingredients
- 6 cups brussels sprouts quartered
- 4 cups shredded brussels sprouts or more quartered brussels
- 1 red onion diced
- 1 lb store bought potato gnocchi
- ¼ cup freshly grated parmesan cheese and more for topping
- 1 lb raw chicken sausage casing removed
Dressing
- ½ cup olive oil
- zest and juice of one large lemon
- ¼ cup chopped fresh rosemary
- 4 cloves garlic minced
- 1.5 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 425F and line baking sheet with parchment paper.
- In a large bowl, add quartered brussels, shaved brussels, onion, and gnocchi.
- In a glass measuring cup, whisk together olive oil, lemon zest and lemon juice, rosemary, garlic, salt, and pepper. Pour over veggies and gnocchi and then add in ¼ cup freshly grated parm and toss until fully coated. Put veggie mixture in the oven and bake for 10 minutes.
- Remove veggies from oven, toss gently with a spatula, and then crumble sausage overtop in small bite size pieces. Put sheet pan back in oven and bake for 20 minutes. Broil for the last 3-4 minutes to get slighty crispy on top.
- Remove from oven and top entire sheet pan with freshly grated parmesan cheese.
Nutrition
Calories: 394kcal | Carbohydrates: 35g | Protein: 16g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 42mg | Sodium: 1287mg | Potassium: 466mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1080IU | Vitamin C: 96mg | Calcium: 105mg | Iron: 4mg