Sheet Pan Gnocchi with Brussels Sprouts and Sausage for 4

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 3 cloves fresh garlic, thinly sliced
• 1 small red onion, cut into 1/2-inch wedges
• 1 cup cherry tomatoes
• 1 tsp fresh rosemary, finely chopped
• 16 oz potato gnocchi, shelf-stable
• 12 oz pre-cooked Italian sausage links, sliced into 1/2-inch coins
• 3 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/2 tsp cracked black pepper
• 1/2 tsp red pepper flakes
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice