Description
Hey friend, Olivia here! If busy fall nights had a superhero, it’d be the humble sheet pan. This one-pan autumn feast combines crispy pumpkin gnocchi, caramelized Brussels sprouts, savory sausage, and nutty brown butter sage sauce—all roasted to perfection in about 40 minutes. Minimal mess, max cozy vibes. Perfect for when you want big flavor without the fuss!
Ingredients
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1 lb pumpkin gnocchi (store-bought)
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8 oz Italian sausage (casings removed)
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2 cups Brussels sprouts, halved
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2 tbsp olive oil (+ 1 tbsp if your pan isn’t non-stick)
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4 tbsp unsalted butter
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8–10 fresh sage leaves
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Salt & freshly cracked black pepper
Instructions
1. Preheat Oven to 425°F (220°C):
Place a large sheet pan in the oven to warm for extra crispness.
2. Toss Ingredients:
In a large bowl, massage olive oil onto Brussels sprouts first (helps them crisp). Add gnocchi and sausage, then season with salt and pepper. Toss gently to coat without breaking the gnocchi.
3. Roast:
Spread everything evenly on the hot sheet pan (avoid crowding). Roast 25–30 minutes, flipping halfway through. Drain excess sausage fat when flipping for crispiness. Look for puffed gnocchi and caramelized sprouts.
4. Brown Butter & Crisp Sage:
While roasting, melt butter over medium heat in a skillet. Add sage leaves when butter foams. Swirl until butter turns golden brown and smells nutty (3–4 mins). Remove from heat immediately to avoid burning.
5. Finish & Serve:
Drizzle the brown butter and crispy sage over the roasted gnocchi and veggies. Serve immediately, garnished with flaky salt, extra black pepper, and a sprinkle of Parmesan if desired.
Notes
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Pat frozen gnocchi dry before roasting, toss with cornstarch for extra crunch.
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Halve or quarter large Brussels sprouts, flat side down for best caramelization.
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Tear sage leaves into smaller pieces for more crispy edges.
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Leftovers? Pan-fry with eggs for a killer breakfast.
Nutrition
- Calories: 460 cal Per Serving
- Fat: 28g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g