Gnocchi, Set, Go: Sheet-Pan Brussels Sprout & Pear Gnocchi

Grab this

• 500 g shelf-stable vegan potato gnocchi
• 450 g Brussels sprouts, trimmed and halved
• 2 firm-ripe pears, cored and cut into wedges
• 1 small red onion, cut into wedges
• 2 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp pure maple syrup
• 1 tsp dried sage
• 1/2 tsp garlic powder
• 1/4 tsp fine salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice

Do this

1. Heat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper.
2. Whisk the olive oil, Dijon mustard, maple syrup, sage, garlic powder, salt and pepper in a large bowl.
3. Add the gnocchi, Brussels sprouts, pears and red onion. Toss gently until everything is lightly coated.
4. Spread the mixture in a single layer on the prepared baking sheet, turning the Brussels sprouts cut-side down where possible.
5. Roast for 18 minutes, stir and flip the ingredients, then roast for 10 to 12 minutes more, until the gnocchi are golden and the sprouts are tender with crisp edges.
6. Drizzle with the lemon juice, toss once more and serve hot.