Sheet Pan Gnocchi with Brussels Sprouts and Pesto

• 1 lb potato gnocchi
• 12 oz Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss gnocchi, Brussels sprouts, olive oil, salt, and pepper on a sheet pan.
3. 3 Spread in an even layer and roast for 20 minutes.
4. 4 Remove from oven, toss to turn, and roast for an additional 5 minutes.
5. 5 Drizzle with pesto before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add cherry tomatoes for extra color and sweetness.
• Sprinkle with toasted pine nuts for added crunch.

Substitutions

• Use store-bought pesto if short on time.
• Substitute Brussels sprouts with broccoli florets.

Pairings

• A crusty baguette
• A glass of crisp white wine

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Pair with a simple arugula salad.
• Serve with grated Parmesan on top.

FAQ