Baked Gnocchi with Brussels Sprouts and Broccoli (One Pan)
Every time you try to cook Brussels sprouts, they come out soggy, bitter, and deeply unappealing — and you end up pushing them to the side of the plate. I used to do the same thing. But roasting them alongside gnocchi in a maple-spiked marinade changes everything about how this vegetable behaves in the oven.
This one-pan baked gnocchi takes about 15 minutes to prep, then the oven does the rest. You get crispy-edged gnocchi, caramelized Brussels sprouts, tender broccoli, and a cheesy cheddar crust — all from a single sheet pan. Weeknight dinner, sorted.
Pro Tip
The mistake most people make: adding the gnocchi at the start with the vegetables. Gnocchi need high, dry heat to crisp up — not steam from the vegetables releasing moisture. So roast your vegetables first for 20 minutes, stir in the broth and crème fraîche to create a quick sauce, then nestle in the gnocchi. They go in for just 10–15 minutes and come out with a golden, slightly chewy exterior instead of a gluey, soft texture.
Refrigerated gnocchi (found near fresh pasta at most supermarkets) work best here — they crisp up better than shelf-stable ones. For crème fraîche, full-fat is worth it; low-fat splits in the oven. No crème fraîche? Sour cream holds up well. Use sharp cheddar for the topping — mild cheddar doesn’t give you enough flavor against the maple and paprika marinade.
Baked Gnocchi with Brussels Sprouts and Broccoli (One Pan)
4
servings15
minutes35
minutes520
kcal50
minutesIngredients
12 oz Brussels sprouts (about 350g), washed and quartered
12 oz broccoli florets (about 350g)
1 medium onion, sliced into rings
1 leek, sliced into rings
2 cloves garlic, roughly chopped
2 tbsp maple syrup (or honey)
1 tbsp tomato paste
5 tbsp olive oil (about 70ml)
1 tbsp smoked paprika
½ tsp chili flakes
1 tsp black pepper
1 tsp salt
1 tbsp dried oregano
3.5 oz crème fraîche (about 100g), divided
1 lb refrigerated gnocchi (about 500g)
1¼ cups vegetable broth (300ml)
3.5 oz sharp cheddar, grated (about 100g)
Directions
- Preheat your oven to 355°F (180°C) fan / 375°F (190°C) conventional. Fan setting matters here — it pulls moisture away from the vegetables faster, which is what gives you caramelized edges rather than steamed ones.
- Whisk together the maple syrup, tomato paste, half the crème fraîche, olive oil, and all the spices in a small bowl. The marinade should smell sharp and smoky — if it smells flat, your paprika may be old. Fresh paprika makes a noticeable difference.
- Spread the Brussels sprouts, broccoli, onion, leek, and garlic across a large sheet pan. Pour the marinade over and use your hands to massage it into every piece — you want each floret coated, not just the top layer.
- Roast for 20 minutes. After 20 minutes, the Brussels sprout edges should be starting to char at the tips and smell nutty — that’s exactly where you want them before the next step.
- Pull the pan out, pour over the vegetable broth and remaining crème fraîche, and stir everything together on the pan. Scrape up any sticky bits from the base — that’s concentrated flavor going back into the sauce.
- Add the gnocchi and toss to coat, then scatter the grated cheddar evenly over the top. Press the gnocchi into the sauce so they’re half-submerged — they’ll absorb flavor from below and crisp from above.
- Bake for another 10–15 minutes until the cheese is bubbling and golden. The cheese should have a few dark-brown patches — that’s where the flavor is. Pull it at pale yellow and you’ll miss the best part.
Variations
Not a Brussels sprouts fan? Swap them for savoy cabbage cut into thick wedges, or double up on the broccoli — both hold up well to the roasting time. For a spicier version, add an extra ½ tsp chili flakes to the marinade and throw in a diced red bell pepper with the vegetables.
Serving Suggestions
A simple green salad with a sharp mustard vinaigrette cuts through the richness of the crème fraîche sauce. Crusty bread is worth having on the side to scoop up any sauce left on the pan. A fried egg on top turns leftovers into a solid next-day lunch.
FAQ
Can I use frozen Brussels sprouts?
You can, but thaw and pat them completely dry first — frozen vegetables release a lot of water and will steam instead of roast. After three test batches in my kitchen, fresh consistently gave better caramelization and texture.
Can I prep this ahead of time?
Yes — toss the vegetables in the marinade, cover the pan, and refrigerate for up to 8 hours. Pull it out while the oven preheats and add about 5 extra minutes to the first roasting phase since the vegetables will be cold.
What other cheeses work well here?
Sharp cheddar is the most reliable for this kind of bake — it melts evenly and browns well. Gruyère gives you a nuttier, more complex crust. Wondering how it would work with something smokier, like smoked gouda?
