This Sheet Pan Gnocchi with Maple-Dijon Glaze is the weeknight dinner your tired brain and hungry stomach have been waiting for — especially if you’re into earthy flavors. With pillowy gnocchi, vegan sausage, caramelized veggies, and a sticky-sweet-tangy glaze, it’s a one-pan wonder that delivers big flavor with minimal effort and barely any cleanup.
If you’ve never roasted gnocchi on a sheet pan before, buckle up — because this is one of those “wait, that’s allowed?!” kind of recipes. You don't find these instructions on the package.
This cozy sheet-pan gnocchi is essentially fall and winter comfort food in edible form.
But if you start craving all things roasted, glazed, and maple-kissed, you can easily make it year-round. I don't know about you, but I refuse to be bossed around by seasons.
Like my Trader Joe’s Ravioli Pasta Salad and Trader Joe’s Falafel Naan Wrap, this one is made entirely with Trader Joe’s ingredients for maximum flavor and minimal fuss, but all the ingredients can be found at any grocery store.
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Why You'll Love This Recipe
- One pan – Everything cooks together on a single sheet pan (yes, even the gnocchi!).
- Crispy, caramelized, and cozy – The maple-Dijon glaze transforms simple veggies and gnocchi into straight-up comfort food.
- Perfect for meal prep – Leftovers reheat like a dream, so divide them into lunch containers for the week.
- Minimal work and cleanup — Just about 10 minutes of chopping, tossing, and glazing, and then the oven handles the rest.
Ingredients
All these ingredients can be found at Trader Joe's.
Brussels sprouts: I use about half the bag and cut them into fourths. If you leave them any bigger, you'll need to add more time to the recipe.
If you’re not sure how to prep them, check out the Guide to Selecting, Preparing, and Cutting Brussels Sprouts. It makes a big difference in both texture and flavor!
Trader Joe’s Vegan Sausage: Substitute with any plant-based sausage. I find this sausage along with their tofu and tempeh in the refrigerated section.
Trader Joe's Gnocchi: I use the shelf-stable kind found with all the dry pastas.
Italian Seasoning: Use a store-bought blend or make your own with this Italian Seasoning Substitute.
See the recipe card for quantities and a full list of ingredients.
Variations
- Swap the veggies: Use whatever you’ve got — carrots, broccoli, parsnips, and mushrooms all roast up beautifully.
- Make it spicy: Toss in more red pepper flakes or drizzle with sriracha or chili crisp before serving.
- Chickpeas: You can swap the sausage for a can of chickpeas or add them in with the veggies for a protein boost. If you’re keeping everything in, use about 1½ times the dressing and spread it evenly on two sheet pans to ensure everything gets crispy and roasts evenly.
How To Make Sheet Pan Gnocchi with Maple-Dijon Glaze
A little photo walkthrough for ya! Head to the recipe card below for all the specifics.
Step 1: Slice the Brussels sprouts in half lengthwise, then cut each half in half again to make quarters.
Step 2: Cut a large onion in half. Then cut the half into chunky slices.
Step 3: Slice the four sausage links into rounds.
Step 4: Combine all the veggies, sausage, and gnocchi with olive oil, salt, and black pepper to coat. Place in the oven for 20 minutes.
Step 5: While the sheet pan is roasting, make the dressing.
Step 6: When the sheet pan is done roasting, combine with the dressing.
Step 7: Roast for an additional 10 minutes.
Step 8: Adjust the salt and pepper. Top with a handful of arugula, chopped nuts, and/or vegan parmesan.
Top Tips
- Use shelf-stable or refrigerated gnocchi – No need to boil it first! Roasting straight from the package yields crispy outsides while maintaining a soft interior.
- Spread it out – If your veggies are packed on top of each other, they’ll steam instead of roast. Give them some breathing room so they can crisp and caramelize properly. A little coziness is fine — just don’t let them pile on top of each other.
- The glaze – The maple-Dijon combo is the star here. It adds sweetness, tang, and just enough “Wait, what’s in this?!” energy.
- Since you will probably have leftover Brussels sprouts, use them in Orange Miso Glazed Brussels Sprouts or Roasted Brussels Sprouts with Vegan Parmesan.
Serving Suggestions
- As a main dish, scoop it into a bowl and call it dinner. Maybe top with a handful of arugula or chopped walnuts.
- Serve with a salad, such as a Kale and White Bean Salad, a Mediterranean Cucumber Tomato Salad, or your go-to mixed greens with a delicious vegan dressing.
- Next-day lunch – Microwave or reheat in a skillet to bring back that crispy edge, or enjoy cold like a rebel (it’s honestly delicious either way).
- Party-ready – It also makes a great side dish for fall potlucks, Friendsgiving, or winter holiday spreads. Serve alongside Vegan Corn Casserole and Vegan Scalloped Potatoes.
Recipe FAQS
You can, but roast it from frozen and give it extra space on the pan. It’s a bit pickier than regular gnocchi and tends to stick if you breathe wrong.
It can be! Just grab gluten-free gnocchi (Trader Joe’s has a good one) and ensure your mustard is gluten-free.
Yes! This recipe adapts beautifully for campfire cooking. Just toss everything plus the glaze into foil packets or a grill basket and cook over a campfire or grill. For quicker cook time, pre-roast or steam the veggies at home and finish everything over the fire. Bonus: it’s easy, mess-free, and totally cooler-friendly!
Don’t leave me hanging — drop a comment and tell me how this Sheet Pan Gnocchi turned out! Was it love at first bite? Surprisingly edible? Or a full-on “Reg, what were you thinking?” I want it all — the good, the crispy, the slightly chaotic. And if my directions helped (or didn’t), let me know so I can keep making these recipes better for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Sheet Pan Gnocchi with Maple-Dijon Glaze
Ingredients
- 1 package Trader Joe’s Gnocchi the plain shelf stable potato gnocchi
- 1 package Trader Joe's Italian Style Sausage or 12 ounces of any favorite sausage (optional)
- 2 cups Brussels sprouts quartered
- ½ red onion sliced into thick crescent moons
- 1 ½ cups butternut squash cubed: I use half the bag of cubed butternut squash from the refrigerated veggie section at Trader Joe’s — super convenient. You can also swap in chopped sweet potatoes.
- 1-2 tablespoons olive oil enough to coat the veggie mixture
- salt & pepper to taste
For the Maple-Dijon Glaze:
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon Italian seasoning or Herbes de Provence
- 2 teaspoons balsamic vinegar + more for serving
- 2 tablespoons olive oil
- big pinch of red pepper flakes optional
- optional: serve with arugula, crushed nuts, and/or vegan parmesan
Instructions
- Preheat & Prep: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- Toss the Veggies & Gnocchi: Spread the gnocchi, vegan sausage, brussels sprouts, onions, and butternut squash on the sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 20 minutes.
- Make the glaze: In a small bowl, whisk together Dijon, maple syrup, Italian seasoning, balsamic vinegar, olive oil, and red pepper flakes.
- Glaze and finish roasting: Remove sheet pan from oven, drizzle with the maple-dijon glaze, and toss everything gently. Roast for another 10 minutes.
- Serve: Taste and adjust salt if necessary. Plate it up and drizzle extra balsamic over the top. If desired, top with a handful of arugula, chopped nuts, and/or vegan parmesan.
Regi Pearce says
This one has been a great weeknight dinner for me — minimal effort, max flavor, and the glaze is chef’s kiss. I always end up sneaking extra bites straight off the pan before it hits the table. Let me know if you try it or switch up the veggies! Oh and I swap out the veggies all the time.