Sheet-Pan Crispy Gnocchi with Brussels Sprouts and Maple-Balsamic Glaze (35-Minute)
Golden, pillowy gnocchi develops a crunchy exterior on the sheet pan while halved Brussels sprouts caramelize to tender-sweet edges, finished in a glossy maple-balsamic glaze. Crisp cubes of seared halloumi and toasted walnuts add chewy-salty contrast and crunchy texture for a satisfying single-pan roast.
Swap-ins are easy: use store-bought potato gnocchi or homemade if preferred, replace halloumi with pancetta or roasted chickpeas for a vegetarian-to-meat swap, and swap walnuts for pecans or toasted pumpkin seeds. For a vegan version, omit the halloumi and use firm tofu tossed in a little cornstarch and oil before roasting; substitute maple syrup with agave if desired.
Serve straight from the pan for casual weeknight dinners, pair alongside a green salad for lunch, or bring to a potluck — it reheats well and makes a great leftover for grain bowls. For an elegant dinner, finish with a sprinkle of finely chopped parsley and a squeeze of lemon to brighten the glaze.
How to Make It
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1
Preheat the oven to 220°C (430°F) and line a large rimmed baking sheet with parchment paper.
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2
Trim the Brussels sprouts and halve them lengthwise. Toss sprouts on the sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; spread cut side down in a single layer.
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3
Toss the potato gnocchi in a bowl with 2 tablespoons olive oil, 1/2 teaspoon salt, garlic powder, and red pepper flakes (if using). Add gnocchi to the sheet pan, spacing pieces so they can crisp.
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4
Roast gnocchi and Brussels sprouts for 18 minutes, stirring once at the 10-minute mark so the gnocchi browns evenly and sprouts caramelize.
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5
Meanwhile, cut the halloumi into 1.5 cm cubes. Heat a small skillet over medium-high heat with a drizzle of olive oil and pan-sear halloumi cubes until golden on all sides, about 2–3 minutes per side; set aside.
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6
Whisk together maple syrup, balsamic vinegar, Dijon mustard, lemon zest and juice, and a pinch of salt in a small bowl to make the glaze.
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7
Remove the sheet pan from the oven and drizzle the glaze evenly over the gnocchi and sprouts. Toss gently on the pan to coat, then return to the oven for 4–5 minutes until glaze is sticky and edges are glossy.
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8
Scatter the seared halloumi and toasted walnuts over the pan, return to the oven for 1–2 minutes just to warm the cheese, then remove.
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9
Finish with chopped parsley and a crack of freshly ground black pepper. Serve hot straight from the sheet pan or transfer to a platter.
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