Course Appetizer, dinner, lunch, Main Course, Side Dish
1 sheet pan
1 strip of parchment paper
1lb brussels sproutstrimmed and halved (quartered if very large)
116oz packpotato gnocchi
1smallred onionthickly sliced
1/3 cupavocado oil
sea salt and black pepper to taste
balsamic fig glaze 1/2 cup fig jam + 1/4 cup balsamic vinegar
Preheat oven to 450 degrees F.
Slice and seed lemon then chop brussels and sausage.
Toss all ingredinets in a large bowl with oil, salt and pepper until combined.
Transfer to a large rimmed sheet pan lined with parchment paper.
Roast for about 20 minutes until the ingredients are browned to your liking.
While roasting, mix your balsamic glaze by whisking 1/2 cup fig jam and 1/4 cup balsamic vinegar until smooth.
Remove the sheet pan from the oven, drizzle with balsamic fig glaze and enjoy.
how to store a gnocchi sheet pan meal
To store your gnocchi tray bake, place in an airtight container, and refrigerate for up to 5 days. To reheat, place the leftovers on a parchment-lined baking sheet and place in a 350-degree F oven for about 10 minutes (or until warmed through). You could also reheat in the microwave or a cast-iron skillet.
If you're building your own tray bake (see below) rather than using my exact recipe, be sure to use ingredients that take about the same time to roast.
Use a high smoke-point oil for roasting. Olive oil is not a good choice for tray bakes since we are roasting at a high temperature and olive oil has a low smoke-point.
Dont be afraid to bake your gnocchi straight from the package! In fact, please DO NOT boil it first. Baking gnocchi makes it perfectly soft and slightly crispy on the outside.
In a pinch instructions
This recipe is already a very quick recipe, however, there are a couple of things to highlight that'll make it super quick and easy to whip up in no time.
Use packaged gnocchi as the recipe calls for.
Omit the lemon slices and just squeeze the juice onto the mixture.
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