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Crispy Sheet Pan Gnocchi with Sausage and Vegetables

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Crispy Sheet Pan Gnocchi with Sausage and Vegetables is an easy, healthy, weeknight dinner that should be on your table soon. A simple mixture of roasted veggies, crispy potato gnocchi, and your choice of sausage is just what the doctor ordered. Top this one with some freshly grated parmesan cheese!

Overhead shot of a sheet pan of roasted sheet pan gnocchi with sausage and vegetables.

We are huge fans of roasted veggies, so this simple concoction was a no brainer. Just add packaged gnocchi and any kind of fully cooked sausage, and then top it with some fresh parm. Such an easy and delicious dinner!

What is gnocchi?

Gnocchi is an Italian pasta. The most common are potato gnocchi, and are made of potatoes, flour, egg yolks, and a little salt. They are pillowy and tender in the inside, and are eaten with a variety of different sauces, veggies, and proteins.

While the packaged instructions say to boil the gnocchi, I’ve found that baking them in the oven makes them perfectly crisp on the outside, and soft in the inside. Using some veggies that are high in water content, like tomatoes and mushrooms, are also key to cooking the gnocchi in the oven.

Close up of a white bowl of gnocchi with sausage and vegetables, with shredded parmesan cheese.

Ingredients needed for Crispy Sheet Pan Gnocchi with Sausage and Vegetables:

This recipe fills two baking sheets. You can roast them in one oven, rotating the pans between racks after 15-20 minutes.

  • Gnocchi – You’ll need one package of potato gnocchi for this recipe. There are other varieties out there, so feel free to improvise if you like another kind better.
  • Sausage – I used a fully cooked chicken sausage. You could also use turkey sausage or even pork sausage instead.
  • Veggies – This recipe calls for onion, brussels sprouts, carrots, sweet potato, mushrooms, and tomatoes. I love this combo, but other veggies can also be substituted.
  • Olive Oil – Extra virgin olive oil.
  • S&P – Kosher salt and freshly ground black pepper.
  • Parmesan Cheese – Use freshly grated parmesan cheese, to serve. The perfect topper!
Overhead shot of a large white bowl of gnocchi, sausage, and vegetables.

How to make Crispy Sheet Pan Gnocchi:

You can easily make this recipe in an hour. But I often chop all the veggies in advance, and then dinner is ready in a snap!

  1. Prep. Preheat the oven to 425 degrees. Prepare two baking sheets with parchment paper.
  2. Chop. Chop sausage and veggies in bite sized pieces. See pictures for the approximate size.
  3. Combine. Combine all veggies, sausage, and packaged gnocchi in a large mixing bowl. Drizzle the olive oil over top, and stir well to combine.
  4. Prepare for baking. Spoon mixture on to two baking sheets, and then top with kosher salt and freshly ground black pepper, to taste.
  5. Roast. Use two racks in your oven to roast the gnocchi veggie mixture, rotating pans about halfway through so that they are evenly cooked.
  6. Serve. Serve the sheet pan gnocchi with sausage and vegetables with a generous amount of freshly grated parmesan cheese.
  7. EAT!
Close up shot of a wooden spoon scooping up a spoonful of sheet pan gnocchi with sausage and vegetables.

Other simple dinners you can cook in under an hour:

Overhead shot of a white serving bowl of gnocchi with sausage and veggies, topped with shredded parmesan cheese.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this sheet pan meal next: One Pan Pesto Chicken

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of a sheet pan of roasted sheet pan gnocchi with sausage and vegetables.

Crispy Sheet Pan Gnocchi with Sausage and Vegetables

Crispy Sheet Pan Gnocchi with Sausage and Vegetables is an easy, healthy, weeknight dinner that should be on your table soon. A simple mixture of roasted veggies, crispy potato gnocchi, and your choice of sausage is just what the doctor ordered. Top this one with some freshly grated parmesan cheese!
4.5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: gnocchi with sausage and vegetables, sheet pan gnocchi, sheet pan meal
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 5 servings
Calories: 537kcal
Author: Sue Ringsdorf

Ingredients

  • 16 oz. potato gnocchi
  • 12 oz. chicken sausage – or other fully cooked sausage
  • 1/2 medium onion – sliced
  • 3/4 pound brussels sprouts – outer leaves removed and halved
  • 3 large carrots – chopped
  • 1 medium sweet potato – chopped
  • 8 oz. mushroom slices
  • 1 cup cherry tomatoes
  • 6 Tablespoons olive oil
  • kosher salt and freshly ground black pepper – to taste
  • freshly shredded parmesan cheese – to serve

Instructions

  • Preheat oven to 425 degrees. Prepare two baking sheets with parchment paper.
  • Chop sausage and veggies in bite sized pieces. See blog pictures for approximate size I used.
  • Combine the veggies, sausage, and packaged gnocchi in a large bowl. Drizzle with olive oil and toss.
  • Spoon mixture on to prepared baking sheets. Top with kosher salt and freshly ground black papper.
  • Roast in oven, rotating the pans between two baking racks about halfway through process. Remove from oven when the veggies are fork tender, and the gniocchi is soft inside.
  • Serve with some freshly grated parmesan cheese.

Notes

Note: I’ve also tried this recipe with some pesto sauce instead of olive oil, and it is DELICIOUS that way too!

Nutrition

Calories: 537kcal | Carbohydrates: 58g | Protein: 19g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 1082mg | Potassium: 781mg | Fiber: 8g | Sugar: 8g | Vitamin A: 14528IU | Vitamin C: 71mg | Calcium: 80mg | Iron: 6mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

2 Comments

  1. The sausage takes this recipe to the next level! ❤️

    1. Suebee Homemaker says:

      This is a perfect weeknight meal!

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