Crispy Sheet Pan Gnocchi with Brussels Sprouts, Shallots and Balsamic
Shelf-stable gnocchi roasted straight from the package until crisp, with caramelized Brussels sprouts, sweet shallots and a balsamic glaze. One pan, 40 minutes.
- Prep
- 15 min
- Cook
- 28 min
- Serves
- 4
Crispy Sheet Pan Gnocchi with Brussels Sprouts, Shallots and Balsamic is a vegan dinner recipe made with Brussels sprouts, shallots, extra-virgin olive oil. It takes 43 minutes of hands-on time, serves 4, and each serving has 356 calories, 10 g of protein and 7 g of fiber.
Skip the pot of boiling water: shelf-stable potato gnocchi roast straight from the package into little crisp-shelled dumplings with pillowy centers. The trick is staging — sprouts and shallots get a 12-minute head start so they caramelize, then the gnocchi joins them on a preheated pan with room to spread out, which is what gets you browning instead of steam. The balsamic goes on after roasting, off the heat, so it glazes everything instead of scorching into bitterness.
Ingredients
- 1 lb454 gBrussels sprouts, trimmed and halved (quartered if large)
- 3 75 gshallots, peeled and cut into thick wedges
- 3 tbsp41 gextra-virgin olive oil, divided
- 1 tsp6 gfine sea salt, divided
- ½ tsp1.2 gfreshly ground black pepper
- 16 oz454 gshelf-stable potato gnocchi (not frozen or refrigerated), separated
- 4 cloves12 ggarlic cloves, thinly sliced
- ½ tsp0.9 gred pepper flakes
- 2 tbsp32 gbalsamic vinegar
- 1 tsp6.7 gmaple syrup
- 1 tsp5 gDijon mustard
- ⅓ cup39 gwalnuts, roughly chopped (optional)
- 3 tbsp11 gflat-leaf parsley, chopped (optional)
- 2 tbsp10 gnutritional yeast, for finishing (optional)
Kit: large rimmed sheet pan, chef's knife, mixing bowl
Tips
- Shelf-stable gnocchi from the dry pasta aisle is essential here — refrigerated and frozen gnocchi hold more moisture and tend to steam and stick rather than crisp.
- Crowding is the one thing that will sink this dish. If the pan looks tight after adding the gnocchi, split everything across two pans and rotate them halfway through.
- Sliced garlic goes on at the end, not the start. Fifteen minutes at 425°F turns it bitter the same way the balsamic scorches.
- Add the balsamic only after roasting. Its sugars scorch at 425°F and turn acrid.
- Toast the walnuts in a dry skillet for 3–4 minutes first if you want them noticeably nuttier.
Swap ideas
- Use cauliflower florets or broccolini in place of the Brussels sprouts
- Milder and sweeter; keep the same 12-minute head start.
- Swap the shallots for a red onion cut into wedges
- Sharper and more assertive, with bigger caramelized edges.
- Stir a drained 15-oz can of chickpeas in with the gnocchi
- Adds legume protein and crunchy roasted edges; you'll want a second pan.
- Finish with a handful of torn basil instead of parsley
- Pushes the flavor sweeter and more summery against the balsamic.
The numbers
Nutrition per serving
356kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 1.5 g 8%
- Sugars
- 6.2 g
- Sodium
- 1260 mg 55%
- Potassium
- 636 mg 14%
- Calcium
- 83 mg 6%
- Iron
- 2.3 mg 13%
- Vitamin C
- 99 mg 110%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Brussels sprouts, raw, Shallots, raw, Oil, olive, salad or cooking, Salt, table, Spices, pepper, black, Signature Select Potato Gnocchi (UPC 021130507276), SmartLabel Nutrition Facts, serving 1 cup (140 g), Garlic, raw, Spices, pepper, red or cayenne, Vinegar, balsamic, Syrups, maple, Mustard, prepared, yellow
Method
Slide a large rimmed sheet pan onto the middle rack and heat the oven to 425°F. A preheated pan is what sears the cut sides of the sprouts instead of steaming them.
While the oven heats, toss the halved Brussels sprouts and shallot wedges in a bowl with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and all the black pepper.
Carefully pull out the hot pan and spread the sprouts in a single layer, as many cut sides down as you can manage. Roast for 12 minutes, until the cut faces are starting to brown.
Meanwhile, toss the gnocchi in the same bowl with the remaining 1 tablespoon olive oil, red pepper flakes and remaining 1/2 teaspoon salt, breaking apart any gnocchi stuck together.
Add the gnocchi mixture to the hot pan, stir everything together and spread it back out so nothing is piled up. Use a second pan if it looks crowded. Roast 14–16 minutes more, stirring once at the halfway mark. Scatter the sliced garlic over the pan for the last 4–5 minutes only — any longer at this heat and it burns and turns bitter. Roast until the gnocchi are blistered and golden and a sprout leaf crushes easily under a fork.
Whisk the balsamic vinegar, maple syrup and Dijon together in a small bowl.
Pour the balsamic mixture over the hot pan and toss immediately — it will hiss and thicken into a glaze in about 30 seconds from the pan's residual heat. Taste and add salt if needed.
Scatter over the walnuts, parsley and nutritional yeast, if using, and serve straight from the pan while the gnocchi are still crisp.
Storage: Best the day it's made, while the gnocchi are still crisp. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 400°F oven or a hot skillet for 6–8 minutes to bring back some crispness. The microwave will turn the gnocchi soft.
Questions
- How much protein is in crispy sheet pan gnocchi with brussels sprouts, shallots and balsamic?
- Each of the 4 servings has 10 g of protein, 7 g of fiber and 356 calories, calculated from USDA FoodData Central values for every ingredient.
- Is crispy sheet pan gnocchi with brussels sprouts, shallots and balsamic vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does crispy sheet pan gnocchi with brussels sprouts, shallots and balsamic take to make?
- 15 minutes of prep and 28 minutes of cooking, so 43 minutes of hands-on time.
- Can you make crispy sheet pan gnocchi with brussels sprouts, shallots and balsamic ahead?
- Best the day it's made, while the gnocchi are still crisp. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 400°F oven or a hot skillet for 6–8 minutes to bring back some crispness. The microwave will turn the gnocchi soft.
- What can I substitute in crispy sheet pan gnocchi with brussels sprouts, shallots and balsamic?
- Use cauliflower florets or broccolini in place of the Brussels sprouts — milder and sweeter; keep the same 12-minute head start.. Swap the shallots for a red onion cut into wedges — sharper and more assertive, with bigger caramelized edges.. Stir a drained 15-oz can of chickpeas in with the gnocchi — adds legume protein and crunchy roasted edges; you'll want a second pan.. Finish with a handful of torn basil instead of parsley — pushes the flavor sweeter and more summery against the balsamic..
- Does crispy sheet pan gnocchi with brussels sprouts, shallots and balsamic contain gluten or tree nuts?
- Yes — the ingredient list includes gluten and tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published September 20, 2026 ·Italian
