Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 3 cloves fresh garlic, thinly sliced
  • 1 small red onion, cut into 1/2-inch wedges
  • 1 cup cherry tomatoes
  • 1 tsp fresh rosemary, finely chopped
  • 16 oz potato gnocchi, shelf-stable
  • 12 oz pre-cooked Italian sausage links, sliced into 1/2-inch coins
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp red pepper flakes
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C). If desired, line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large mixing bowl, combine the uncooked gnocchi, halved Brussels sprouts, sliced sausage, onion wedges, cherry tomatoes, and sliced garlic.
  3. Drizzle with olive oil and sprinkle with salt, black pepper, and rosemary. Toss thoroughly until everything is evenly coated in oil and seasoning.
  4. Spread the mixture in a single, even layer on the prepared baking sheet. Ensure the gnocchi are not overcrowded to allow for maximum crisping.
  5. Roast for 20 minutes, tossing the ingredients halfway through, until the gnocchi are golden and crisp on the outside and the Brussels sprouts are tender and charred.
  6. Remove from the oven. Drizzle with fresh lemon juice and sprinkle with red pepper flakes and grated Parmesan cheese before serving.