Sheet Pan Gnocchi with Maple-Dijon Glaze
Roasted gnocchi, Brussels sprouts, vegan sausage, and sweet potatoes get tossed in a sweet and tangy maple-Dijon glaze for a delicious earthy, one-pan meal. Ready in about 40 minutes.
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.
Video
Notes
You can use gnocchi from any brand, just make sure to use about 16 ounces.
Crowding a pan usually means soggy, steamed veggies. But in this case, a slightly cozy pan still delivers crispy gnocchi and Brussels. As long as things aren’t totally piled on top of each other, you’re good. If it starts looking like a veggie pile up just split it between two pans.
Some Brussels sprouts run on the jumbo side, so you might need to cut them smaller to ensure they cook through. Or give them a few extra minutes in the oven.
Nutritional information is only an estimate.
Nutrition
Calories: 318kcal | Carbohydrates: 21g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 244mg | Fiber: 5g | Sugar: 9g | Calcium: 83mg | Iron: 2mg
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