Dinner · Vegetarian · Fall

Sheet Pan Gnocchi with Brussels Sprouts

Name: Sheet Pan Gnocchi with Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 packet shelf-stable potato gnocchi, 450 to 500 g; 450 g Brussels sprouts, trimmed and halved; quarter any very large ones; 1 medium red onion, cut into slim wedges; 2 tbsp extra-virgin olive oil; ½ tsp fine salt, or less to taste; ¼ tsp freshly ground black pepper; 55 g vegetarian feta cheese, crumbled; 2 tbsp chopped toasted walnuts

Shelf-stable gnocchi roast alongside Brussels sprouts and red onion, then get a feta and walnut finish. There is no separate pot of boiling water to manage.

Recipe by Tasty Recipes

Published 2026-09-13

40 min2 servings

Timing breakdown · 1 timed stages

Estimated 15 minutes preparation and 20 to 25 minutes roasting. Uses already-toasted walnuts. Large sprouts, a crowded tray or a slower oven can need longer.

Preparation: 15 min
Cooking: 25 min

Optional: Roasting Step 3: 20 to 25 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Golden potato gnocchi, browned Brussels sprout halves and red onion with crumbled feta and chopped walnuts in a cream bowl

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Ingredients

2 servings

Metric measures

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1 packet shelf-stable potato gnocchi, 450 to 500 g

450 g Brussels sprouts, trimmed and halved; quarter any very large ones

1 medium red onion, cut into slim wedges

2 tbsp extra-virgin olive oil

½ tsp fine salt, or less to taste

¼ tsp freshly ground black pepper

55 g vegetarian feta cheese, crumbled

2 tbsp chopped toasted walnuts

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About measures and scaling

Source-supplied metric weights are used where available. Other weights convert to grams and liquid cups to millilitres. Dry ingredients keep their volume measure unless a reliable weight is supplied. Both equivalent measures scale together. Cooking times and pan sizes do not scale automatically. Lines marked for manual adjustment retain their original quantities.

How to make Sheet Pan Gnocchi with Brussels Sprouts

01
Heat the oven to 425°F (220°C). Line a large rimmed tray with suitably rated parchment. Wash and dry the sprouts before trimming, then prepare the onion.
02
Separate any gnocchi stuck together. Toss the uncooked gnocchi, sprouts and onion with oil, salt and pepper. Spread on the tray, placing sprout cut faces downward. Keep everything in one layer; use a second tray if crowded.
03
Roast for 20 to 25 minutes, turning the pieces halfway through. If using two trays, swap their oven positions too. The gnocchi should have golden patches and the sprouts should be tender when pierced.
04
Divide between two bowls while warm. Scatter the feta and toasted walnuts over the top. Taste before adding more salt because the cheese is salty.

Recipe questions

Which gnocchi should I buy?

Use shelf-stable potato gnocchi from the pasta aisle. This method starts with uncooked packaged gnocchi. Frozen gnocchi and delicate homemade gnocchi need different handling and are not direct substitutes.

How much does this make?

Plan on two generous dinner portions. For a lighter meal, divide into three portions and serve with a separate side. The serving control scales ingredient amounts, so choose a tray that still gives everything room.

Can I prepare the vegetables ahead?

Trim the sprouts and slice the onion, then refrigerate them in a covered container. Dry any surface moisture before mixing with the gnocchi and oil. Keep the toppings separate until serving.

What should I check for a vegetarian meal or an allergy?

Choose feta labelled vegetarian, since rennet varies by product. Check the gnocchi label too. This version includes walnuts and milk; standard potato gnocchi commonly contains wheat and some brands contain egg.

How do I store and reheat leftovers?

Refrigerate promptly in shallow containers within 2 hours, at 4°C (40°F) or colder. Use within 2 to 3 days. Reheat only the portion needed to 74°C (165°F), then discard any reheated portion left uneaten. Keep walnuts separate when possible and add after reheating so they do not burn.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Liz Thomson at I Heart Vegetables, with black pepper, a full preparation allowance and the author’s two-person dinner serving suggestion.

Adapted from Liz Thomson at I Heart Vegetables.

Additional guidance: Health Canada: cooling, storing and reheating leftovers