This fall sheet pan dinner is an easy, healthy weeknight dinner with sweet potatoes, Brussels sprouts, gnocchi, and chicken apple sausage. Everything roasts on one pan with no boiling!

Sheet pan meal with sliced sausage, gnocchi, roasted vegetables, crumbled cheese, and fresh parsley, served in a large metal pan with a wooden spoon.

Autumn Sheet Pan Dinner with Sausage and Gnocchi

Sweet potatoes, Brussels sprouts, and chicken apple sausage are the flavors I want the minute it gets cold, so this fall sheet pan dinner brings them all together on one pan! The vegetables roast first, then the gnocchi and sausage join the party so everything finishes at the same time.

And the gnocchi? Well that goes on straight from the package, with no boiling, and roasts into something crisp on the outside and pillowy in the middle. In testing, the timing of everything took the longest to figure out. My first round I tossed everything in the maple Dijon before it went in the oven, and the sauce burned. Now it goes on in the last few minutes, where it caramelizes instead.

On that note, the thing that makes or breaks this sheet pan meal is pan space.Be sure to use a full 18×13-inch sheet pan and spread everything into an actual single layer, because a crowded pan steams and you’ll never get those crisp edges! Flipping between stages matters for the same reason, since the sides touching the pan are the ones that caramelize.

And if this becomes a weeknight regular, my sheet pan chicken and potatoes is another great option year-round. Or, if you already love my chicken sausage and apples, this one’s going to be right up your alley!

Bowls with gnocchi, diced sweet potatoes, halved Brussels sprouts, sliced sausages, red onion, garlic, olive oil, vinegar, mustard, salt, pepper, and honey arranged on a white surface.
This sheet pan dinner features cozy fall flavors with Brussels sprouts, sweet potatoes, red onion, chicken apple sausage, and gnocchi.

Welcome to My Kitchen, Let’s Make this Fall Sheet Pan Dinner!

Jump to Recipe Instructions
A baking sheet filled with chopped sweet potatoes, Brussels sprouts, and red onion slices, ready to be roasted.
Arrange the veggies on a sheet pan.
A baking sheet filled with roasted Brussels sprouts, cubed sweet potatoes, and red onion slices; a hand holds a wooden spoon, stirring the vegetables.
Roast them for 15 minutes.
A metal whisk in a glass bowl mixes a yellow vinaigrette dressing with visible black pepper. A small glass of oil sits nearby on a white surface.
Whisk the maple dijon dressing.
Sheet pan with sliced sausage, gnocchi, Brussels sprouts, red onion, and diced sweet potatoes, arranged and ready for roasting.
Add the gnocchi & sausage to the pan.
Sheet pan with cooked gnocchi, sausage, carrots, Brussels sprouts, and red onions; a hand pours sauce from a glass bowl over the mixture.
Roast for 15 minutes then toss with dressing.
A sheet pan filled with roasted gnocchi, sausage slices, vegetables, and herbs, topped with crumbled cheese and fresh parsley, with a wooden spoon on the side.
Return to the oven for 5 more min to caramelize.

Robyn’s Testing Tips for Sheet Pan Chicken Sausage and Gnocchi

  • Use shelf-stable gnocchi, the kind from the dry pasta aisle. I tested the refrigerated kind and it turned gummy and stuck to the parchment instead of crisping, so the vacuum-sealed package is the one you want.
  • Cut the sweet potatoes at ½ inch, not bigger. I tried ¾-inch pieces and they were still firm in the center when the Brussels sprouts were already dark at the edges.
  • I’ve made this with regular Italian sausage in place of the chicken apple, and the apple version is better here. The maple Dijon dressing needs that hint of sweetness in the sausage to tie the pan together.
  • Quarter the Brussels sprouts rather than halving them. I tested halves and the flat side browned while the rest stayed raw and squeaky, but quarters give you more cut surface and they cook through in the same 35 minutes.
Sheet pan of roasted gnocchi, sausage, Brussels sprouts, sweet potatoes, and red onions, garnished with chopped parsley and crumbled cheese, with a wooden spoon in the tray.
Sheet pan meal with sliced sausage, gnocchi, roasted vegetables, crumbled cheese, and fresh parsley, served in a large metal pan with a wooden spoon.
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Fall Sheet Pan Dinner (with Chicken Sausage)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 5 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
An easy fall sheet pan dinner with sweet potatoes, Brussels sprouts, gnocchi, and chicken sausage. One pan, no boiling.
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Ingredients

For the Sheet Pan

  • 1 pound sweet potatoes, peeled and diced into ½-inch pieces (about 3 cups)
  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 small red onion, cut into ½-inch wedges
  • 2 tablespoons olive oil, divided
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon black pepper
  • 1 (16-ounce) package shelf-stable gnocchi
  • 6 chicken apple sausages, sliced into ½-inch coins (see notes)

For the Maple Dijon Dressing

  • 1 tablespoon olive oil
  • 2 teaspoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, finely grated or pressed
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Equipment

Instructions 

  • Preheat and Prep: Preheat the oven to 450°F and line a large rimmed sheet pan (18×13-inch) with parchment paper.
  • Stage 1 – Sweet Potatoes, Brussels Sprouts, Red Onion: Toss the sweet potatoes, Brussels sprouts, and red onion with 1 tablespoon of the olive oil, ¼ teaspoon of the salt, and ¼ teaspoon pepper.
  • Spread in a single layer on the prepared sheet pan. Roast for 15 minutes until the edges begin to caramelize.
  • Make the Dressing: While the veggies roast, make the dressing by whisking together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, salt, and pepper in a small bowl. Set aside.
  • Stage 2 – Sausage and Gnocchi: Remove the pan from the oven. Flip the veggies then add the gnocchi and chicken sausage. Drizzle with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon of salt, then flip again.
  • Spread everything into as even a layer as possible. Return to the oven and roast for 15 minutes, until the sausage begins to brown and the gnocchi starts to crisp.
  • Stage 3: Drizzle the dressing evenly over the entire pan, tossing everything to coat. Return to the oven and roast for 5-7 minutes, until everything is lightly caramelized.
  • Finish: Remove from the oven, taste for seasoning and serve.

Notes

  • Optional for Serving: Crumbled feta or goat cheese, chopped fresh parsley
  • Sheet Pan: Use a full-size 18×13-inch sheet pan here, a smaller pan will crowd the ingredients and cause them to steam rather than roast, which means no caramelization. If you only have a standard 12×17-inch pan, divide everything between two pans.
  • Gnocchi: Shelf-stable gnocchi (from the pasta aisle) works best here, as fresh refrigerated gnocchi is too soft and tends to stick and fall apart.
  • Sausage: For 6 sausages I used 1 ½ packages (12 oz each) apple chicken sausages.
  • Gluten-Free: Make sure to use a gluten-free gnocchi to keep this recipe gf.
Course: dinner, Main Course
Cuisine: American, Italian

Nutrition Information:

Serving: 1 (of 4), Calories: 497kcal, Carbohydrates: 68g, Protein: 27g, Fat: 24g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 72mg, Sodium: 712mg, Potassium: 707mg, Fiber: 9g, Sugar: 10g, Vitamin A: 13917IU, Vitamin C: 83mg, Calcium: 95mg, Iron: 6mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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