Looking for an easy, delicious, and satisfying dinner? This Sheet Pan Gnocchi with Veggies and Sausage recipe is the perfect answer!
With crispy gnocchi, juicy Italian sausage, and roasted vegetables, this dish is a complete meal made in just one pan. It’s ideal for busy weeknights and meal prep, and cleanup is a breeze.
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The Ingredients
- Gnocchi: This recipe calls for dry gnocchi, which can be found in the pasta aisle of most grocery stores. If using fresh or frozen gnocchi, reduce the cooking time by 5 minutes.
- Italian Sausage: Mild Italian sausage provides great flavor, but you can swap it with hot Italian sausage, chicken sausage, or even a plant-based alternative.
- Vegetables: Feel free to substitute the broccoli and grape tomatoes with other vegetables like zucchini, bell peppers, mushrooms, or asparagus.
For quantities see recipe card below
How to make the Sheet Pan Gnocchi with Veggies and Sausage
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it with olive oil.
Step 2: Prepare the Ingredients
- Slice the Italian sausage into bite-sized rounds.
- Wash and chop the broccoli florets into smaller pieces.
- Rinse the grape tomatoes and pat them dry.
Step 3: Toss Everything Together
In a large mixing bowl, combine the dry gnocchi, sliced sausage, grape tomatoes, and broccoli. Drizzle with olive oil, then sprinkle with garlic powder, Italian seasoning, salt, and cracked black pepper. Toss everything together until well coated.
Step 4: Spread on the Sheet Pan
Evenly spread the gnocchi, sausage, and veggies on the prepared sheet pan, making sure they are in a single layer to allow even roasting.
Step 5: Roast to Perfection
Place the sheet pan in the preheated oven and bake for 25 minutes, stirring halfway through to ensure even cooking. The gnocchi should be crispy on the edges, the sausage cooked through, and the vegetables slightly charred.
Step 6: Garnish & Serve
Remove from the oven and sprinkle with freshly chopped parsley. Serve hot and enjoy!
Tips for Success:
- No need to pre-boil gnocchi! Dry gnocchi crisps up beautifully in the oven when roasted with oil.
- Single-layer roasting: Spread everything in an even layer to ensure maximum crispiness.
- Stir halfway through cooking for even browning.
- For extra flavor, sprinkle with Parmesan cheese before serving.
Variations of the Recipe:
- Spicy Kick: Use hot Italian sausage and add a pinch of red pepper flakes.
- Cheesy Delight: Sprinkle shredded mozzarella or Parmesan on top in the last 5 minutes of baking.
- Pesto Version: Toss the roasted gnocchi and sausage with pesto before serving.
- Vegan Option: Swap the sausage for plant-based sausage and ensure the gnocchi is dairy-free.
What to Serve With Sheet Pan Gnocchi with Veggies and Sausage:
This dish is hearty on its own, but here are a few delicious pairings:
- Garlic bread or a crusty baguette
- Simple side salad with balsamic vinaigrette
FAQ
Yes! Frozen gnocchi works well; just add an extra 5 minutes to the baking time.
Yes, but reduce the baking time to 15 minutes so the sausage doesn’t dry out.
Recipe
Sheet Pan Gnocchi with Veggies and Sausage
Equipment
- Large sheet pan
- Parchment paper or aluminum foil (optional, for easy cleanup)
- Sharp knife
- Cutting board
- Mixing bowl
- Spatula or tongs
Ingredients
- 1 bag 12 ounces gnocchi
- 3 mild Italian sausages sliced
- 1 cup grape tomatoes
- 1 cup broccoli florets
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it with olive oil.
- Slice the Italian sausage into bite-sized rounds.
- Wash and chop the broccoli florets into smaller pieces.
- Rinse the grape tomatoes and pat them dry.
- In a large mixing bowl, combine the dry gnocchi, sliced sausage, grape tomatoes, and broccoli. Drizzle with olive oil, then sprinkle with garlic powder, Italian seasoning, salt, and cracked black pepper. Toss everything together until well coated.
- Evenly spread the gnocchi, sausage, and veggies on the prepared sheet pan, making sure they are in a single layer to allow even roasting.
- Place the sheet pan in the preheated oven and bake for 25 minutes, stirring halfway through to ensure even cooking. The gnocchi should be crispy on the edges, the sausage cooked through, and the vegetables slightly charred.
- Remove from the oven and sprinkle with freshly chopped parsley. Serve hot and enjoy!
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: While gnocchi can become slightly softer after freezing, you can freeze this dish for up to 2 months.
- Reheat: Warm in a skillet over medium heat for best results or in the oven at 350°F (175°C) for 10 minutes.
Sophie Viau says
This recipe is so easy, The gnocchi roasts directly on the sheet pan, turning crispy and golden!