Receita Solta

Crispy Gnocchi, Sausage and Rustic Roasted Vegetables

A vibrant and easy fall dinner, all on one sheet pan

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Equipe Receita Solta

Crispy Gnocchi, Sausage and Rustic Roasted Vegetables
Prep Time20 min
Cook Time35 min
Servings4 servings
DifficultyEasy
Calories715 kcal

Resumo para quem tem pressa

"A practical oven-baked dish that eliminates stovetop pans: the potato gnocchi roasts directly in the rendered fat of the crumbled Italian sausage and olive oil, becoming crispy on the outside and soft on the inside. Caramelized pumpkin cubes and Brussels sprouts complete the rustic meal."

Discover the pleasure of perfectly toasted gnocchi with smoked sausage and seasonal vegetables, all prepared on the same baking sheet. A recipe that celebrates autumn flavors with practicality and great taste, ideal for your coziest nights.

O Que Você Precisa Saber

- Gnocchi baked directly on the baking sheet dispenses with prior boiling, developing a crispy golden crust. - Fresh crumbled sausage releases aromatic fats that coat the vegetables and intensify the cooking. - Brussels sprouts and pumpkin caramelize in the high heat of 200°C, balancing sweet and slightly bitter notes.

Ingredients

Ingredients

  • 500 g Potato gnocchi (pre-cooked)
  • 400 g Fresh sausage (Italian or Tuscan style)
  • 500 g Squash (kabocha or butternut)
  • 300 g Brussels Sprouts
  • 1 unit Red onion
  • 4 tablespoons Extra virgin olive oil
  • 4 cloves Garlic
  • 2 ramos Alecrim fresco
  • 1 ramo Fresh thyme
  • a taste Sea salt
  • a taste Freshly ground black pepper
  • 50 g Grated Parmesan cheese
  • 2 tablespoons Fresh chopped parsley

Instructions

Instructions

1

Preheat the oven to 200°C. Line a large baking sheet with parchment paper for easy cleanup and to ensure nothing sticks, especially the gnocchi, which will become deliciously crispy.

2

Prepare os vegetais: peel and cut the pumpkin into cubes of about 2 cm. Wash and cut the Brussels sprouts in half (or in quarters if they are very large). Peel and cut the red onion into thick petals so they roast evenly.

3

Prepare the sausage: remove the sausage skin (if any) and crumble it into medium pieces. In a large bowl, add the pumpkin, Brussels sprouts, red onion, crumbled sausage, and the potato gnocchi.

4

Season everything: finely chop the garlic, rosemary leaves, and thyme. Add them to the bowl with the other ingredients. Drizzle generously with olive oil, season with sea salt and freshly ground black pepper. Mix well until all ingredients are evenly coated.

5

Bake in the baking sheet: spread the ingredients on the prepared baking sheet in a single layer, ensuring they are not crowded. This is crucial so the vegetables caramelize and the gnocchi gets crispy, not steamed. If necessary, use two baking sheets.

6

Cook until golden brown: bake in the preheated oven for 20 minutes. Remove the baking sheet, stir the ingredients to ensure uniform cooking, and return to the oven for another 10-15 minutes, or until the sausage is golden, the gnocchi crispy, and the vegetables soft and caramelized.

7

Finish with cheese: remove from the oven, sprinkle with grated parmesan cheese, and let rest for 2-3 minutes, allowing the cheese to melt slightly with the residual heat of the dish, creating a delicious layer.

8

Sirva: finish with fresh chopped parsley before serving. Serve immediately and enjoy all the rich flavors and varied textures this autumn dish has to offer.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Crispy Gnocchi, Sausage and Rustic Roasted Vegetables com perfeição.

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Chef Tips

- Spread the ingredients in a single layer on the wide baking sheet; overlapping makes the vegetables steam instead of roast. - Shake the baking sheet at the 20-minute mark so the gnocchi and sausage brown evenly on all sides. - Sprinkle the grated parmesan cheese in the last 5 minutes of the oven so it melts and forms a golden crust.

Variations

- Add whole garlic cloves with the skin on so they roast and become creamy like a paste to mix into the gnocchi. - Incorporate a teaspoon of fennel seeds into the crumbled sausage to evoke the profile of classic Italian sausage. - Finish with a drizzle of reduced balsamic vinegar or hot spicy honey over the roasted vegetables before serving.

Substitutions

- Traditional pre-cooked potato gnocchi can be substituted with cassava gnocchi or stuffed gnocchi. - The Tuscan sausage can be replaced by chicken sausage, fresh pepperoni sausage, or sliced fresh mushrooms. - Brussels sprouts can be replaced by medium florets of sprouting broccoli or thick slices of zucchini.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat while maintaining the crispy texture of the gnocchi, take to a hot skillet with a drizzle of olive oil for 5 minutes or reheat in the airfryer at 180°C.

Can You Freeze It?

Freezing this baked dish is not recommended because the gnocchi and Brussels sprouts lose texture and release excess water when thawed. Prefer to consume it fresh out of the oven to enjoy the crispiness.

What to Serve With

Serve accompanied by a fresh green leaf salad with mild citrus dressing to break the greasiness of the sausage. A glass of young-bodied Italian red wine like Sangiovese or Barbera pairs well with the dish.

Frequently Asked Questions

Do I need to boil the gnocchi in water before putting it in the oven?

No, use pre-cooked packaged gnocchi directly in the baking dish with olive oil; the oven's heat bakes and browns to perfection.

How do I prevent the gnocchi from sticking to the baking sheet?

Line the baking sheet with good quality parchment paper and drizzle the gnocchi generously with olive oil before spreading.

Can I use homemade potato gnocchi in this recipe?

Fresh homemade gnocchi is very soft and can break; for this sheet-pan method, firm store-bought gnocchi is more stable.

Does the sausage need to be cooked before going into the baking dish?

No, crumble the raw sausage directly into the bowl with the vegetables; the 35-minute oven time cooks the meat with plenty of leeway.

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