Sheet Pan Gnocchi and Crispy Veggies


Frozen potato gnocchi and hearty Brussels Sprouts roast perfectly on a sheet pan for a quick and easy weeknight dinner. This vegetarian dinner is perfect on its own and requires little preparation and virtually no clean up, or serve it as a complete side with any protein.


Sheet Pan Gnocchi and Crispy Veggies

  • Author: Roni Proter
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 12 oz frozen potato gnocchi
  • 1 lb cherry tomatoes
  • 1 lb Brussels Sprouts
  • 3 tbsp extra virgin olive oil
  • 1/4 cup heavy cream
  • 1/4 cup fresh basil
  • 1/4 grated Parmesan cheese
  • salt and pepper to taste
  • dried chili flake (optional)


  1. Heat oven to 400 degrees and line a large baking sheet with parchment paper
  2. Wash and trim the ends of the Brussels Sprouts and cut in half vertically
  3. Toss the Brussels Sprouts and frozen gnocchi with olive oil, salt and pepper and place on the baking sheet. Spread evenly and separate so the gnocchi and sprouts are not touching and place the sprouts cut side down, lying flat.
  4. Bake for 15 minutes, toss and flip the sprouts and bake for another 5 minutes
  5. Add the cherry tomatoes, pour over the heavy cream and bake for another 5 minutes
  6. Remove from the oven, add fresh basil and Parmesan and pour the entire contents, including any cooking liquid, into a serving bowl. Top with additional Parmesan and fresh basil and dried chili if using

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