Crispy Sheet Pan Gnocchi with Sausage and Vegetables

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

5 from 2 votes

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!

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Main Dish

Cuisine: American

Keyword: gnocchi with sausage and vegetables, sheet pan gnocchi, sheet pan meal

Servings: 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