This post contains affiliate links. Please see our disclosure policy.
This Sheet Pan Gnocchi with Brussel Sprouts and Bacon is the easiest winter dinner. Shelf-stable gnocchi stays fluffy on the inside but crispy on the outside while the brussel sprouts and shallots caramelize with salty bacon bits.
Sheet pan recipes have always been a go-to for me on busy nights. This Sheet Pan Gnocchi with Brussel Sprouts and Bacon takes just about 10 minutes or prep, and even less if you use pre-shredded brussel sprouts.
I’m actually kind of a brussel sprout hater. I never love date way they smelled or their toughness and earthy flavor, but there’s something about this recipe that completely transforms them. Maybe it’s the bacon, but I think thinly shredding and roasting the brussels really helps them caramelize and melt, taking away that tough edge.
Ingredients
Scroll to the end of the page for the full ingredient list and instructions
- Shelf stable gnocchi (use regular or GF)
- Brussel sprouts
- Shallots
- Bacon (raw)
- Dried thyme
- Maple syrup
- Olive oil
- Fresh lemon juice
How to make Sheet Pan Gnocchi with Brussel Sprouts
This recipe could not be any easier to throw together. Start by trimming and shaving your Brussel sprouts, I did do this with a sharp knife but a food processor would be even better. You want the brussels to be pretty thinly shaved but they don’t have to be perfect or totally uniform.
Toss the brussel sprouts, bacon, shelf stable gnocchi, thyme, olive oil and salt together on a sheet pan. Spread everything into an even layer–the more surface area, the better. For crispy gnocchi, I recommend skipping the parchment paper and roasting directly on the sheet pan.
Bake in the oven on a center or lower rack for about 40 minutes, tossing with a spatula every 15 minutes or so. The bacon fat should render as it crisps and help the brussel sprouts and shallots caramelize. You’ll know the gnocchi is ready when it’s crisp on the inside but still soft on the inside.
Before serving, add a squeeze of lemon juice to bring out all those flavors and enjoy warm.
Sheet Pan Gnocchi serving suggestions
- Pork or chicken sausage (I love Bilinski’s chicken sausage cooked in a little olive oil because they’re not overly fatty or salty)
- Roast chicken
- Grated Parmesan (or nutritional yeast for dairy free)
- Arugula or mixed green salad
- Roasted butternut squash
Sheet Pan Gnocchi is best served fresh while everything is still crispy, but leftovers will keep in the fridge for 3-4 days when sealed in an airtight container. Reheat on a sheet pan in the oven at a lower temperature with a drizzle of olive oil until the gnocchi and brussel sprouts have re-crisped.
Made this recipe? I would love to hear what you think in the review section down below Also, make sure to tag @wandering_chickpeaon Instagram with your creations and save this recipe on Pinterest for later!
More sheet pan recipes…
Sheet pan chicken burrito bowls
Harissa meatballs with fregola and lemony yogurt
Baked chicken meatballs with creamy golden rice
Sheet pan chicken pitas with herby ranch slaw
Sheet Pan Gnocchi with Brussel Sprouts and Bacon
Ingredients
- 1 lb brussel sprouts, trimmed
- 2 shallots, thinly sliced
- 4 raw bacon strips, cut into small pieces
- 12-16 oz shelf-stable gnocchi
- 2 tbsp olive oil, plus more as needed
- 1 tsp dried thyme
- 1 1/2 tsp maple syrup
- 1/2 tsp kosher salt
- Juice from 1/2 lemon
Instructions
- Preheat the oven to 400° F.
- Use a sharp knife or food processor to thinly shave the brussel sprouts.
- Toss everything (except the lemon juice) together and spread into an even layer on a large sheet pan. Add another drizzle of olive oil.
- Bake for 35-40 minutes, stirring every 15 minutes or so, until the bacon and brussel sprouts are crispy.
- Squeeze over the lemon juice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
