Sheet-Pan Gnocchi with Sausage and Apples
Sheet-Pan Gnocchi with Sausage and Apples
Servings
4
servings
Cook Mode
Keep the screen of your device on
Ingredients
1 (16-ounce) package shelf-stable potato gnocchi
1 pound Italian sausage links, cut into 1-inch pieces
2 crisp apples, like Honeycrisp, cored and cut into 1-inch chunks
8 ounces Brussels sprouts, trimmed and halved
1 small red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1/4 cup shaved Parmesan
1 tablespoon chopped fresh parsley
Directions
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Break apart any gnocchi that are stuck together. Put the gnocchi, Brussels sprouts and onion on the pan. Drizzle with the olive oil, sprinkle with the thyme, garlic powder, salt and pepper, and toss with your hands to coat.
- Spread everything into one layer and tuck the sausage pieces in between. Roast for 15 minutes.
- Take out the pan, add the apples, and flip everything with a spatula. Roast 12 to 15 minutes more, until the gnocchi are golden, the sausage is cooked through and the sprouts are browned at the edges.
- Stir the maple syrup and vinegar together and drizzle it over the pan. Toss, then top with Parmesan and parsley and serve hot.
Like this recipe?
Follow @dinnerendeavor on Pinterest