Sheet Pan Gnocchi with Brussel Sprouts and Bacon
Storebought shelf stable gnocchi tossed together with shaved brussel sprouts, bacon and thyme on one sheet pan. The brussels soften and caramelize while the gnocchi stays fluffy on the inside and crispy crunchy on the outside.
Servings: 3 -4 servings
Calories: 502kcal
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
Serving: 1g | Calories: 502kcal | Carbohydrates: 69g | Protein: 14g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 52mg | Sodium: 422mg | Fiber: 6g | Sugar: 14g