Sheet Pan Hot Honey Butter Gnocchi & Crispy Brussels Sprouts with Lemon-Herb Ricotta

Get ready for a flavor explosion with this viral-worthy Sheet Pan Hot Honey Butter Gnocchi & Crispy Brussels Sprouts! This recipe combines the trending sweet and spicy kick of hot honey with tender, crispy gnocchi and perfectly charred Brussels sprouts for an unforgettable meal. Whipped lemon-herb ricotta adds a refreshing, creamy counterpoint, making this dish incredibly balanced and satisfying. It's the perfect fuss-free weeknight dinner that delivers on both taste and visual appeal, sure to become a new family favorite.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 (17.6 oz) package shelf-stable potato gnocchi
• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil, divided
• 1/2 tsp garlic powder
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 3 tbsp unsalted butter
• 2 tbsp hot honey (store-bought or homemade)
• 1/2 cup whole milk ricotta cheese
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Spread gnocchi and halved Brussels sprouts evenly on the prepared sheet pan. Drizzle with 2 tablespoons of olive oil, sprinkle with garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Toss well to coat.
3. Roast for 20-25 minutes, flipping halfway through, until gnocchi are golden and slightly crispy, and Brussels sprouts are tender-crisp with charred edges.
4. While the gnocchi and sprouts roast, prepare the hot honey butter: In a small microwave-safe bowl, melt the butter. Stir in the hot honey until well combined.
5. In another small bowl, prepare the lemon-herb ricotta: Combine ricotta cheese, fresh lemon juice, lemon zest, chopped parsley, and chives (if using). Season with a pinch of salt and pepper; mix gently until just combined. Do not overmix.
6. Once roasted, remove the sheet pan from the oven. Drizzle the hot honey butter mixture over the gnocchi and Brussels sprouts. Toss gently until everything is evenly coated.
7. Taste and adjust seasoning if needed.
8. Serve immediately, with generous dollops of the lemon-herb whipped ricotta on top or on the side for dipping. Enjoy warm!

Chef's Note

For extra crispy gnocchi and Brussels sprouts, ensure they are spread in a single layer on the sheet pan without overcrowding. Using two sheet pans if necessary can prevent steaming and promote better browning.

Make-Ahead Tips

The lemon-herb ricotta can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Leftovers of the gnocchi and Brussels sprouts can be stored in the fridge for up to 3 days and reheated gently.

Substitutions

You can swap regular honey with sriracha or chili flakes for a homemade hot honey. Cauliflower florets or sweet potato cubes can be used in place of Brussels sprouts. For a dairy-free option, use vegan gnocchi, plant-based butter, and a cashew-based ricotta alternative.