Sheet pan gnocchi and sausage is an easy, one-pan dinner that’s packed with roasted goodness. Tender gnocchi, juicy sausage, and fresh veggies come together with simple seasonings for a quick meal the whole family will love.
- Why Make It: There’s no need to boil the gnocchi, which saves time, cuts down on dishes, and gives it a perfectly golden, roasted texture.
- Budget-Friendly: This recipe is budget-friendly, using a short list of easy-to-find ingredients and stretching three sausage links into a full, satisfying dinner.
- Tools: You’ll need a rimmed baking pan and parchment paper for easier cleanup (if desired).
- Serving Suggestions: Try serving with a simple green salad and garlic bread to round out the meal.
Ingredient Notes
- Gnocchi: Shelf-stable gnocchi is the best choice for roasting because it holds its shape and crisps up beautifully at the edges.
- Sausage: Choose hot Italian sausage for a little extra zip, or mild to keep it family-friendly. Swap it for chicken sausage for a lighter flavor. Remove the casing before breaking apart.
- Vegetables:
- Leave the cherry tomatoes whole as they will soften and burst in the pan to create a quick, built-in sauce. If using grape tomatoes, slice them in half first.
- Slice the zucchini ½-inch thick, so it stays tender when baked. Swap for yellow zucchini or use a mixture of both for more color.
- Variations: Add red onions or mushrooms for extra flavor, or swap zucchini for broccoli, bell peppers, or green beans. Toss in a handful of spinach after baking until lightly wilted, or finish with pesto instead of olive oil for more herb flavor.
How to Make Sheet Pan Gnocchi & Sausage
- Season the gnocchi and bake with the sausage.
- Season the veggies, add them to the pan, and roast until tender (full recipe below).
- Before serving, sprinkle with parmesan cheese, lemon zest, and chili flakes.
Save It For Later
Keep leftovers in an airtight container in the fridge for up to 4 days and in the freezer for up to 2 months. Gnocchi and zucchini will be softer once thawed and reheated.
Reheat in a 375°F oven or toaster oven until warmed through to restore some of the gnocchi’s texture. The microwave works for convenience, but the gnocchi will be softer.
Favorite Sheet Pan Dinners
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Preheat the oven to 425°F.
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On a large rimmed baking sheet, toss the gnocchi with half of the olive oil, ¼ teaspoon dried basil, ¼ teaspoon of Kosher salt, and ⅛ teaspoon black pepper.
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Break apart the sausage into large pieces, about 1-inch, and add to the baking sheet. Bake for 10 minutes.
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While the gnocchi and sausage are roasting, toss the cherry tomatoes and zucchini with the remaining tablespoon of olive oil, minced garlic, and remaining seasonings.
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Add the veggie mixture to the pan and continue to bake for an additional 12 to 16 minutes or until the zucchini is tender and the sausage is cooked through.
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Remove from the oven and stir to combine all of the ingredients.
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Sprinkle with parmesan cheese, lemon zest, and chili flakes. Drizzle with additional olive oil if desired.
Keep leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 2 months.Â
Calories: 590 | Carbohydrates: 47g | Protein: 20g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 68mg | Sodium: 1407mg | Potassium: 566mg | Fiber: 4g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 35mg | Calcium: 136mg | Iron: 6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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