This crispy gnocchi with Brussels sprouts, feta, and walnuts makes a quick, flavorful sheet pan dinner. With just 5 main ingredients, it’s an easy recipe that’s loaded with veggies and easy to prepare.

Sheet Pan Gnocchi with Brussels Sprouts
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Why I Love This Recipe

Sheet pan meals are weeknight heroes, but this one feels extra special. The gnocchi crisps up beautifully in the oven (no boiling required!), while the Brussels sprouts get those irresistible golden edges. Feta’s tang cuts through the richness, and the walnuts make it feel restaurant-worthy. It’s satisfying, wholesome, and ready in under 30 minutes.

Ingredients & Substitutions

  • Shelf-stable gnocchi: Roasting makes them crispy on the outside and tender inside. If you only have refrigerated gnocchi, that works too. I don’t recommend using frozen gnocchi in this recipe.
  • Brussels sprouts: Halved so they roast quickly. Broccoli florets are a great swap if you don’t have sprouts.
  • Red onion: Adds sweetness as it caramelizes. Yellow or white onion also works.
  • Feta cheese: I prefer to buy a block of feta, which doesn’t have the anti-caking agents that crumbled feta contains. Goat cheese or shaved Parmesan are great alternatives.
  • Walnuts: Toasted for extra flavor. Pecans or pine nuts would also be delicious.
  • Olive oil + salt: Keeps everything crisp and well seasoned.

How to Make Crispy Gnocchi & Brussels Sprouts

Toss the onion, gnocchi, and Brussels sprouts with olive oil and salt.
Spread onto a sheet pan in a single layer.
Roast for 20-25 minutes until the gnocchi is crispy and the sprouts are browned.
Sprinkle with feta and toasted walnuts while still warm so the cheese softens slightly.

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven for best crispiness. Keep in mind that the walnuts can burn easily, so if you plan to have leftovers, wait to add the walnuts until the dish has been reheated.

Other Sheet Pan Recipes

If you enjoy this recipe, try my sheet pan veggie gnocchi, sheet pan gnocchi with mushrooms, or my sheet pan gnocchi with butternut squash. For other sheet pan dinner ideas, check out this post!

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Sheet Pan Gnocchi and Brussels Sprouts

Sheet Pan Gnocchi with Brussels Sprouts

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 cups 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

This crispy gnocchi with Brussels sprouts, feta, and walnuts makes a quick, flavorful sheet pan dinner. With just 5 main ingredients, it’s an easy recipe that’s loaded with veggies and easy to prepare.

Ingredients

Units Scale
  • 2 tablespoons extra-virgin olive oil
  • 1 pound shelf-stable gnocchi
  • 1 red onion, halved and sliced into wedges
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/2 teaspoon table salt
  • 2 ounces feta cheese, crumbled (1/2 cup)
  • 2 tablespoons chopped toasted walnuts

Instructions

  1. Preheat your oven to 425 degrees.
  2. Add the gnocchi, Brussels sprouts, and red onion to a sheet pan. Drizzle with olive oil and sprinkle with salt. Toss everything to coat, then spread into an even layer and place the Brussels sprouts cut side down.
  3. Bake for 20–25 minutes, stirring halfway through, until the gnocchi is golden and crisp and the sprouts are browned and tender.
  4. Remove from the oven and sprinkle with feta and walnuts. Season with salt to taste.