Community recipe
Sheet-Pan Gnocchi with Brussels Sprouts, Tomatoes, and Feta
Crisp-edged shelf-stable gnocchi, caramelized Brussels sprouts, burst tomatoes, and creamy feta make a bright, hands-off vegetarian dinner with a lemony oregano finish.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 450 g brussels sprouts, rinsed, dried, trimmed, and halved
- 300 g cherry tomatos, halved
- 1 lemon, zested and juiced
- 150 g feta cheeses, crumbled
- 10 g fresh parsleies, finely chopped
- 500 g shelf-stable potato gnocchi
- 3 tbsp olive oils
- 1 tsp dried oregano
- 0.75 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
Make it
Instructions
- 01
Prepare the oven, pan, and ingredients
Position a rack in the upper-middle of the oven and heat it to 425°F. Line a large rimmed sheet pan with parchment paper. Rinse, dry thoroughly, trim, and halve 450 g Brussels sprouts; halve any especially large pieces again so they roast evenly. Halve 300 g cherry tomato. Zest and juice 1 lemon into separate small containers. Crumble 150 g feta cheese and finely chop 10 g fresh parsley. Measure 500 g shelf-stable potato gnocchi, 3 tbsp olive oil, 1 tsp dried oregano, 3/4 tsp kosher salt, and 1/2 tsp black pepper. | Why: A hot, lined pan and evenly cut, dry vegetables promote browning rather than steaming.
- 02
Season and arrange the sheet pan
Put the gnocchi, Brussels sprouts, and tomatoes on the lined sheet pan. Drizzle with the olive oil, then sprinkle with the oregano, salt, and pepper. Toss directly on the pan until coated, then spread everything into one even layer, placing the Brussels sprouts cut-side down where possible; leave a little space between pieces. | Why: Direct contact with the hot pan browns the sprouts and gives the gnocchi crisp, chewy edges.
- 03
Roast until crisp and tender
Roast for 20 minutes without stirring, until the Brussels sprouts are browned at the edges and tender when pierced, the tomatoes have slumped, and the gnocchi are golden on their undersides. If deeper color is wanted, switch to broil on high for 1 to 2 minutes, watching continuously, until the gnocchi develop a few darker crisp spots. | Why: Leaving the pan undisturbed gives the food time to caramelize instead of releasing moisture through constant turning.
- 04
Finish, rest, and serve
Remove the sheet pan from the oven and immediately scatter over the feta, lemon zest, parsley, and lemon juice. Toss gently, taste carefully, and add a pinch more salt or pepper only if needed. Let stand for 3 minutes so the feta softens and the juices coat the gnocchi. Divide among four warm bowls and serve while hot. | Why: The residual heat softens the feta, while lemon and parsley brighten the rich roasted flavors.
