Sheet Pan Gnocchi with Veggies

This Sheet Pan Gnocchi is SO good and easy to make on one pan. The gnocchi roasts with chicken sausage and veggies until it’s golden and a little crispy, then gets a big drizzle of pesto. It’s ready in about 35 minutes.

Why You’ll Love This Recipe

I love gnocchi and order it all the time at restaurants, so I’m kind of shocked this is the first gnocchi recipe on my site. Sheet pan gnocchi seems to be everywhere lately, so I had to make my own version. Now I can’t stop making it!

If you’ve only ever boiled gnocchi, try roasting it. The outside gets crisp and the inside stays soft. It’s so much better.

I squeeze the chicken sausage out of the casing and pinch off pieces about the size of a gnocchi. They brown like tiny meatballs, and you get sausage in every bite.

A few reasons I love this one:

• No boiling. Shelf stable gnocchi goes on the pan straight from the package.
• 8 ingredients, and the pesto does all the seasoning.
• Quick and easy. One pan and about 35 minutes.
• Broccoli with crispy edges (the best part, if you ask me).
• Easy to switch up with whatever veggies are in season.

If you love a sheet pan dinner, try my Green Beans with Potatoes and Sausage Sheet Pan next.

Ingredients

• Gnocchi: A 1 pound package of shelf stable potato gnocchi, the kind in the pasta aisle.
• Chicken sausage: Buy it raw, not the fully cooked links. I just think it tastes better. It stays juicy and flavors everything else on the pan as it cooks. I like mild Italian. You can use spicy Italian, but it does overpower the pesto a little.
• Cherry tomatoes: Leave them whole. They burst in the oven.
• Broccoli: Cut the florets into similar sized pieces so they roast evenly. I’d stick with fresh here. Frozen broccoli lets off a lot of water and won’t get those crispy edges.
• Red onion: Cut into wedges so they get sweet and a little charred.
• Olive oil: Extra virgin olive oil, for roasting.
• Pesto: Store-bought or homemade pesto. Try my Spinach Basil Pesto or Almond Basil Pesto.
• Parmesan: Shredded or grated Parmesan cheese for serving (not optional in my house!).

*The full ingredient list with amounts is in the recipe card below.

How to Make Sheet Pan Gnocchi

1. Heat the oven. Preheat to 425°F.
2. Toss. Add the gnocchi, tomatoes, broccoli, and red onion to a large rimmed sheet pan. Drizzle with the olive oil and toss until everything is coated. Spread it out in one layer.
3. Add the sausage. Squeeze the sausage out of the casings and pinch off pieces about the size of a gnocchi. Scatter them over the pan.
4. Roast. Bake for 12 minutes, then give everything a good toss. Bake for another 12 to 15 minutes, until the gnocchi is golden and the sausage is cooked through.
5. Finish. Drizzle the pesto over the pan and toss. Serve with lots of Parmesan.

Variations

• Go with the season. Swap the broccoli for asparagus in the spring, zucchini in the summer, or halved Brussels sprouts in the fall. Asparagus and zucchini cook faster, so I’d add them when you toss at 12 minutes.
• Swap out the sausage. Raw turkey or pork Italian sausage works the same way. If you only have fully cooked sausage, slice it and add it when you toss at 12 minutes so it doesn’t dry out.
• Make it vegetarian. Use a plant-based sausage, sliced and added when you toss at 12 minutes. I haven’t tried this yet, but you could also add a can of drained white beans instead of the sausage for the last 12 to 15 minutes.
• Try a different pesto. Sun-dried tomato pesto is really good here too.

Serving Suggestions

This is a full dinner on its own. If you want something on the side, a big ole green salad or some crusty bread is all it needs.

It’s also great for having friends over on a weeknight. Put the whole pan on the table with a bowl of Parmesan and let everyone help themselves. You can even double it and roast on two baking sheets.

Make Ahead and Storage

Make ahead: This reheats really well, so you can roast the whole pan ahead of time. It’s great for meal prep lunches during the week.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheating: I like to reheat leftovers in a skillet over medium heat so the gnocchi gets a little crispy again. You could also reheat in the microwave.

More One Pan Dinner Recipes

• Chicken Sausage Tortellini Soup
• Broccoli Cheddar Orzo
• Butternut Squash Turkey Chili
• Sheet Pan Salmon and Asparagus

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