Fall Sheet Pan Dinner with Sausage & Gnocchi

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

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!

Welcome to My Kitchen, Let’s Make an Autumn Sheet Pan Dinner!

Robyn’s Testing Tips for A Healthy Fall Sheet Pan Dinner

• 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.

5 stars (4 ratings)

Fall Sheet Pan Dinner with Sausage & Gnocchi

Developed and tested by Robyn Conley Downs

Servings: 5 servings

Prep: 15 minutes mins

Cook: 35 minutes mins

Total: 50 minutes mins

An easy fall sheet pan dinner with sweet potatoes, Brussels sprouts, gnocchi, and chicken sausage. One pan, no boiling.

Print Recipe Pin Recipe Rate this Recipe Add as a trusted Google source

Equipment

• 18×13 pan

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

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.
• Broccoli: Two readers have shared that they swapped broccoli for Brussels sprouts with great success.

Course: dinner, Main Course

Cuisine: American, Italian

Nutrition Information:

Serving: 1 (of 5), 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!

Share + Save this Recipe