If you love a dinner that basically cooks itself, this Sheet Pan Chicken Sausage, Brussels Sprouts, and Gnocchi is about to become your go-to. It’s sweet, savory, crispy, and deeply satisfying — all made on one pan.
Roasting gnocchi gives you crispy edges and soft centers. The Brussels sprouts caramelize. The chicken sausage browns and gets slightly crisp. And the maple Dijon glaze ties everything together with the perfect balance of sweet and tangy.
Minimal prep. Big payoff.
Why You’ll Love This Recipe
- One pan = easy cleanup
- Sweet and savory maple Dijon flavor
- Crispy roasted gnocchi
- High-protein, balanced meal
- Perfect for busy weeknights
Ingredients
- 1 lb shaved Brussels sprouts
- 4 chicken sausage links, sliced
- 16 oz shelf-stable gnocchi
- 1 bunch kale, roughly chopped
- 1 medium yellow onion, finely diced
- ⅓ cup lite syrup
- 2 tbsp Dijon mustard
- ¼ cup avocado oil
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp dried oregano
- Freshly grated parmesan cheese (for serving)
Instructions
1. Preheat the Oven
Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
2. Make the Maple Dijon Sauce
In a small bowl, whisk together:
- Dijon mustard
- Lite syrup
- Avocado oil
- Salt and pepper
Set aside about ¼ of the sauce for drizzling after baking.
3. Assemble the Sheet Pan
Add shaved Brussels sprouts, sliced chicken sausage, gnocchi, chopped kale, and diced onion directly onto the sheet pan.
Sprinkle with dried oregano.
Pour about ¾ of the maple Dijon sauce over everything and toss well to combine, making sure the gnocchi and vegetables are evenly coated.
Spread into an even layer to ensure proper roasting.
4. Roast
Bake for 30–35 minutes, flipping halfway through, until:
- Gnocchi is golden and slightly crisp
- Brussels sprouts are caramelized
- Sausage is browned
5. Finish & Serve
Drizzle the reserved maple Dijon sauce over the top.
Finish with freshly grated parmesan cheese and serve warm.
Tips for the Best Sheet Pan Gnocchi
- Don’t overcrowd the pan — use a large sheet pan so everything roasts instead of steams.
- Flip halfway through cooking for even browning.
- For extra crisp gnocchi, broil for 2–3 minutes at the end.
- Use shelf-stable gnocchi — no need to boil first.
Why This Recipe Works
The high oven temperature caramelizes the Brussels sprouts and crisps the gnocchi. The maple syrup adds subtle sweetness that balances the savory sausage and tangy Dijon. Kale roasts down just enough to add texture without overpowering the dish.
It’s balanced. It’s hearty. And it’s incredibly simple.
Storage & Meal Prep
- Store in an airtight container for up to 4 days.
- Reheat in the oven or air fryer to bring back crispiness.
- Great for lunch meal prep bowls.
This Chicken Sausage, Brussels Sprouts, and Gnocchi Sheet Pan Dinner proves that weeknight meals don’t have to be complicated to be impressive.
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