by This easy balsamic gnocchi and brussel sprout sheet pan meal is about to be your new weeknight staple recipe! It comes together in 30 minutes on one sheet pan in the oven for a super satisfying meal that’s equal parts delicious!
Sheet-pan meals have been a favorite of mine for years. I love how they make throwing a meal together so effortless and simple, plus they’re easy to clean up, and who doesn’t love that?
Just like my 30-Minute Vegan Sausage, Sweet Potato & Brussels Sprouts Sheet Pan Meal, we season all of the ingredients in the same bowl (because hello, less dishes that way!) and throw them all on a sheet pan together to cook, which means basically no active cooking time besides chopping!
The result is pillowy gnocchi with crispy, golden edges, Brussels sprouts that go all caramelized and slightly nutty, and chickpeas that turn irresistibly crunchy on the outside while staying soft and cozy inside.
Basically a sheet pan trio that hits salty, savory, and satisfying in every single bite. Drizzle with the tahini lemon dressing and you have the perfect meal!
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A few of my testing notes!
- Make sure you leave plentyyyy of room between the ingredients on the pan so that they can get nice and crispy and cook evenly! If there isn’t enough space, the ingredients will steam rather than roast.
- I’ve tested this recipe many times and sometimes even cook it in the air fryer rather than the oven! If you’re going to do this, I recommend cooking at 400 F for 25 minutes or until the brussel sprouts are lightly golden brown and the chickpeas are crispy.
Time to throw together the sheet pan meal!
Balsamic Gnocchi & Brussel Sprout Sheet Pan Meal
Ingredients
- 3 tbsp olive oil
- 5 cloves garlic , minced
- 500g gnocchi
- 1 can chickpeas, drained and rinsed. Or 2 cups
- 3 cup brussel sprouts, quartered
- 450 g sliced cremini mushrooms
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
Tahini Lemon Dressing
- 2 tbsp tahini
- 3 tbsp lemon juice, about 1/2 lemon
- 1/2 tsp garlic powder
- 1/4 tsp salt
- water to thin, add 1 tbsp at a time until desired consistency
Instructions
- Preheat the oven to 450 F and line two baking sheets with parchment paper.
- In a large bowl, toss together gnocchi, brussel sprouts, mushrooms, chickpeas, garlic, oregano, garlic powder, balsamic vinegar, olive oil, salt, pepper until well combined. Lay evenly on sheet pans and roast for 25-27 minutes, flipping half way through, until gnocchi is golden brown and brussel sprouts are fork tender.
- (Optional) Meanwhile, whisk together all tahini lemon sauce ingredients until well-combined.
- (Optional) Drizzle sauce on top of gnocchi, chickpeas and veggies if desired, serve and enjoy!
