These Brussels Sprouts Gnocchi with Feta are roasted, not boiled, and made in just one pan! They're crispy, chewy, easy to make, and packed with flavor. They're delicious on their own, but you can serve them with a side of protein like chicken or salmon as well!
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Why You'll Love These Brussels Sprout Gnocchi
One pan meal - Sheet pan gnocchi is one of my favorite dinners to make because they're different from your classic boiled gnocchi and it's so easy and simple! Just add everything to a large pan and let the oven do all the work.
Different texture - The gnocchi are added to the pan raw (they're not boiled first), which gives them a completely different texture than regular gnocchi. They're very chewy and a little crispy on the outside. You can always boil the gnocchi if you prefer, and just toss them with the roasted brussels sprouts.
Versatile - You can serve these on their own or add protein. I like adding protein right to the same pan to save dishes. You can roast salmon, chicken, or sausages in the same pan if your oven is large enough (you may need to adjust the cooking time).
Ingredients
- Potato gnocchi - I always prefer to use refrigerated gnocchi because they tend to be fresher, but shelf-stable gnocchi work great here as well. I wouldn't recommend frozen ones because they could turn more mushy in the oven. Use gluten-free gnocchi if needed.
- Brussels sprouts - Look for bright green, firm brussels sprouts with no visible yellow or brown spots or moldy stems.
- Spices - I kept the spices super simple here. All you need is Italian Seasoning (make your own or use store-bought), onion powder, garlic powder, sea salt, and black pepper. I always recommend freshly ground black pepper for the best flavor. You can add some red pepper flakes for heat.
- Avocado oil - Most of my recipes call for pure avocado oil when cooking anything on the stove or in the oven. It handles high heat really well, and it has a neutral flavor. I highly recommend giving it a try!
- Feta cheese - Feta adds saltiness and creaminess to the dish. I like using sheep or goat feta (or one that has both) for even more flavor, but cow milk feta also works. I highly recommend getting block feta and crumbling it yourself. Pre-crumbled feta has unnecessary additives, and it's much drier.
- Lemon juice - You'll need both lemon juice and lemon zest so I recommend using fresh lemons. Use organic lemons for lemon zest whenever possible.
Variations and Substitutions
- Different cheese - You can swap the feta for some soft goat cheese, parmesan cheese, or pecorino romano to change up the flavors.
- Sausage - Slice up two sausages and cook them in the oven in the same pan to add extra protein and make the meal more filling without having to cook anything on the stove!
- Boil the gnocchi - If you don't want the gnocchi to be chewy and crunchy on the outside and want those classic pillowy soft gnocchi instead, boil them in the stove and toss with the roasted brussels sprouts at the end of cooking.
Step-by-Step Instructions
- Preheat your oven to 425°F and prepare a large baking sheet. Parchment paper is optional.
- Slice your brussels sprouts in half and add them to one half of the baking sheet.
- Add gnocchi to the other half.
- Drizzle both with avocado oil and toss to coat.
- Season them with Italian seasoning, garlic powder, onion powder, sea salt, black pepper, and chili flakes if using. Toss to coat everything.
- Lay the brussels sprouts cut side down in an even layer, making sure they have enough space and aren’t overlapping.
- Roast them in the preheated oven for 15 minutes, toss, and roast for 10 more minutes. The brussels sprouts should be crisp-tender and golden brown. The gnocchi should also be golden but not burnt.
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- Sprinkle on the crumbled feta and fresh lemon zest.
- Return the pan back to the oven for a few minutes to melt the cheese slightly.
- Squeeze fresh lemon juice over everything and drizzle with a little bit of olive oil if desired, and enjoy warm.
Cooking Tips
- Brussels sprouts - Always roast your brussels sprouts cut side down. I've made them so many times this way now, and they always come out with a more even browning when you lay them cut side down. It's also important to give them enough space and not to overlap them.
Storing and Reheating
Store any leftovers in an airtight container in the fridge for up to 2-3 days. I don't recommend freezing the gnocchi. They won't have the same texture after defrosting and neither will the feta.
Reheat the gnocchi in a non-stick pan on the stove with a splash of water to prevent them from sticking. Microwave might work as well but I haven't tried it. Warming them up in the oven could dry them out so I highly recommend the stove.
FAQs
No, you don't! I roast them from raw.
Yes, you can use gluten-free gnocchi, I like cauliflower ones from local brands. A lot of the vegan ones also tend to be gluten-free. I recommend checking the refrigerated section of specialty grocery stores. Use vegan feta or vegan parmesan to keep it dairy-free.
Other Gnocchi Recipes
If you want to try other gnocchi recipes, definitely check out any of the four recipes below! The asparagus gnocchi are made in a very similar way to these and in one pan as well! To see all the latest ones, head over to Pasta Recipes.
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Have you tried these Brussels Sprouts Gnocchi? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Crispy Brussels Sprouts Gnocchi with Feta
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 2-3 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These Brussels Sprouts Gnocchi with Feta are roasted, not boiled, and made in just one pan! They're crispy, chewy, simple, easy to make, and packed with flavor. They're delicious on their own, but you can serve them with a side of protein like chicken or salmon as well!
Ingredients
- 1 lb brussels sprouts, ends removed
- 1 lb potato gnocchi (refrigerated or shelf-stable)
- 2 tbsp avocado oil (or other cooking oil)
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp fine sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp chili flakes (optional)
- ½ cup crumbled feta
- ½ tsp lemon zest (½ lemon)
- Lemon juice to taste
- Drizzle of extra virgin olive oil (optional)
Instructions
- Preheat your oven to 425°F and prepare a large baking sheet. Parchment paper is optional.
- Slice your brussels sprouts in half and add them to one half of the baking sheet. Add gnocchi to the other half.
- Drizzle both with avocado oil and toss to coat.
- Season them with Italian seasoning, garlic powder, onion powder, sea salt, black pepper, and chili flakes if using. Toss to coat everything.
- Lay the brussels sprouts cut side down and make sure they have enough space and aren’t overlapping.
- Roast them in the preheated oven for 15 minutes, toss, and roast for 10 more minutes.
- Sprinkle on the crumbled feta and fresh lemon zest. Return the pan back into the oven to melt the cheese slightly.
- Squeeze fresh lemon juice over everything and drizzle with a little bit of olive oil if desired, and enjoy warm.
Notes
Gnocchi: There’s no need to boil the gnocchi before roasting them. Keep in mind that roasting them yields a completely different texture than when you boil them. They’re crispy and much chewier. You can also roast the brussels sprouts on their own and boil the gnocchi separately. Add the boiled gnocchi into the oven for the last 5 minutes of cooking, tossed in a splash of avocado oil to toast them lightly. You’ll need to use parchment paper in this case.
Storing: Store any leftovers in an airtight container in the fridge for 2-3 days.
Reheating: I always recommend reheating the leftovers because roasted gnocchi become very tough once refrigerated. Reheat them in a non-stick pan with a splash of water until warmed through.
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