Gnocchi with Sausage and Fall Vegetables

This is the weekend feast that feels fancy but comes together on one sheet pan—pillowy gnocchi gets crispy and golden alongside smoky sausage and caramelized vegetables, all finished with melted Parmesan that ties everything together.

Ingredients:

• 1 lb Italian sausage, sliced into bite-sized pieces
• 1 lb gnocchi (fresh or frozen)
• 2 cups Brussels sprouts, halved
• 2 medium carrots, cut into chunks
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• ½ cup grated Parmesan cheese
• Fresh thyme or parsley for garnish

Method:

1. Preheat oven to 425°F.
2. Toss gnocchi, sausage, Brussels sprouts, carrots, and onion with olive oil, garlic, paprika, salt, and pepper on a large sheet pan.
3. Roast for 20–25 minutes, stirring halfway through, until gnocchi is golden and vegetables are tender and caramelized.
4. Remove from oven, scatter Parmesan over the top, and let it melt for a minute.
5. Garnish with fresh herbs and serve immediately.

Full recipe at Budget Bytes →

Chef's tip: Don't stir too often—let everything sit undisturbed for the first 15 minutes so the gnocchi develops that irresistible crispy crust instead of steaming.