Sheet pan gnocchi with brussels sprouts and balsamic
Crispy gnocchi and caramelized brussels sprouts roasted on one pan, then glazed with a sweet, tangy balsamic drizzle and a shower of parmesan.
- 45 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $3.68 a serving
- 630 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 12 oz Brussels sprouts
- ½ red onion
- 1 package potato gnocchi, 16 oz
- 1 tsp maple syrup
- 2 tbsp grated parmesan
From your pantry
- 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1½ tbsp balsamic vinegar
- 1 pinch red pepper flakes (optional)
Each serving has about 630 calories, 17 g protein, 104 g carbs and 17 g fat, and costs about $3.68 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the ends off the brussels sprouts and them. Cut the onion into thin wedges.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
the sprouts and onion on the pan with 1 tablespoon oil, the salt and pepper, turn the sprouts cut side down, and 10 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 10 min
Dolly’s tip: The sprouts get a head start because they take longer than the gnocchi.the gnocchi with the rest of the oil and the garlic powder, add them to the pan, and roast 18 to 20 minutes more, flipping once, until everything is browned and crisp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Timer: 19 min
Dolly’s tip: Straight from the package, no boiling. Break apart any that are stuck together so each one gets crispy.While it roasts, stir the balsamic and maple syrup together in a small bowl.
the balsamic over the hot pan, , and finish with parmesan and pepper flakes.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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One-pan dinners ›Vegetarian dinners ›What to make with potato gnocchi and parmesan ›