Gluten Free Sheet Pan Gnocchi with Sausage and Brussels Sprouts

If you’re on the hunt for a cozy, satisfying, high-protein winter dinner, look no further than my five-ingredient, gluten free Sheet Pan Gnocchi with Sausage and Brussels Sprouts! Crispy gnocchi, caramelized Brussels sprouts, savory chicken sausage, and creamy ricotta with pesto come together for the ultimate easy weeknight meal.

If cozy winter dinners, minimal dishes, and flavor-packed comfort food are your love language, this Sheet Pan Gnocchi with Sausage and Brussels Sprouts is about to become your new go-to.

It’s adapted from the talented Sandra Valvassori, but Savvy Spoon-ified with gluten-free gnocchi, lighter chicken sausage, and a creamy ricotta-pesto finish that makes every bite feel restaurant-worthy.

We’re talking crispy gnocchi, caramelized Brussels sprouts, juicy sausage, and a cool, herby ricotta swirl — all roasted on a single sheet pan and ready in under 40 minutes.

It’s weeknight dinner magic!

Why You’ll Love This Recipe

• One pan, one pot, zero stress. Minimal dishes = maximum joy.
• Under 40 minutes. Fast, cozy, and totally weeknight-friendly.
• High-protein & filling. Chicken sausage + ricotta = real staying power.
• Seasonal & nutritious. Brussels sprouts bring fiber, vitamins, and winter vibes.
• Creamy pesto ricotta topping. The creamy, flavor-packed contrast is everything.

It’s the kind of dinner that looks impressive but is secretly effortless!

Ingredients You’ll Need

For the Sheet Pan Gnocchi

• 1 (12-oz) package frozen gluten-free gnocchi
• 1 lb Brussels sprouts
• 1 lb sweet Italian chicken sausage links (uncooked)
• ¼ cup avocado oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp granulated garlic
• Zest of 1 lemon

For the Ricotta Topping

• 1 cup whole milk ricotta cheese
• 4 tsp store-bought pesto

Equipment Needed

• Large sheet pan
• Parchment paper
• Large pot for boiling gnocchi
• Colander
• Mixing bowl
• Microplaner/zester

How to Make Sheet Pan Gnocchi with Sausage and Brussels Sprouts

Step 1: Preheat the oven.

Preheat your oven to 425ºF and line a large sheet pan with parchment paper.

Step 2: Prep the Brussels sprouts.

Remove any loose outer leaves from the Brussels sprouts and trim the stems. Slice them in half — or into quarters if they’re extra large.

Step 3: Boil the gnocchi.

Bring a large pot of water to a boil. Add the frozen gluten-free gnocchi and cook for 3–4 minutes, according to package directions.

Drain the gnocchi but do not rinse — that surface starch helps everything crisp beautifully in the oven.

Step 4: Toss everything on the sheet pan

Add the drained gnocchi and trimmed Brussels sprouts to your lined sheet pan.

Drizzle with avocado oil and season with kosher salt, black pepper, granulated garlic, and lemon zest. Toss well to coat evenly.

Savvy Tip: If your sheet pan looks crowded, split everything between two pans. Crowding = steaming instead of roasting, and we want those crispy edges.

Step 5: Add the sausage.

Remove the casings from the chicken sausage links. Break into bite-sized pieces and scatter over the gnocchi and Brussels sprouts.

Step 6: Roast to golden perfection.

Place the sheet pan into the oven and roast for 25 minutes, tossing once halfway through, until:

• Gnocchi is golden and crispy
• Brussels sprouts are caramelized
• Sausage is cooked through and sizzling

Savvy Tip: Want even more crisp? Pop the pan under the broiler for 2 minutes at the end — just watch closely.

Step 7: Finish with ricotta and pesto.

Divide the roasted gnocchi, sausage, and Brussels sprouts into bowls.

Top each serving with about ¼ cup ricotta cheese and 1 teaspoon pesto. Season the ricotta lightly with extra salt and pepper and swirl everything together.

Enjoy immediately while hot and crispy!

Storage & Reheating Tips

• Fridge: Store gnocchi, Brussels sprouts, and sausage separately from ricotta and pesto for up to 4 days.
• Reheat:
  • Air fryer: 390ºF for 5–6 minutes
  • Oven: 375ºF for 10 minutes
• Add ricotta and pesto after reheating.

Variations And Substitutions

1. Use shelf-stable gnocchi.

Skip boiling and add gnocchi straight to the sheet pan! I haven’t found a great shelf-stable Gluten Free option yet, but if you do, please let me know in the comments 🙂

2. Try different sausages.

Spicy Italian chicken sausage, apple chicken sausage, or turkey sausage all work beautifully! Just make sure they are uncooked to keep the same cook times.

3. Add extra or swap veggies.

Cauliflower, broccoli, red onions, mushrooms, or bell peppers all roast perfectly.

4. Make it dairy-free.

Swap ricotta for dairy-free ricotta and skip the pesto or use a vegan version.

5. Add heat.

A pinch of red pepper flakes balances the ricotta’s creaminess.

Health Benefits

This dish is comfort food with actual nutritional value!

• Chicken sausage: Lean protein for satiety and muscle support
• Brussels sprouts: Fiber, vitamin C, antioxidants
• Gnocchi: Energizing carbs for balanced meals
• Ricotta: Calcium + protein for creamy richness
• Avocado oil: Heart-healthy fats

It’s cozy without being heavy — my kind of meal!

FAQs

This recipe is exactly what I love about cozy cooking — simple ingredients, big flavor, minimal cleanup, and comfort without the heaviness.

The crispy gnocchi + savory sausage + caramelized Brussels sprouts combo is elite. And that cool ricotta-pesto swirl on top takes it to the next flavor level!

It’s one of those dinners you make once and immediately add to your weekly rotation. I hope you love!