Keep dinner simple tonight and make this sheet pan gnocchi with sausage and veggies! Bell peppers, tomatoes, onion, Italian sausage and gnocchi roast together on a sheet pan in the oven and are tossed in pesto and fresh lemon juice. Top with dollops of creamy ricotta and enjoy this simple 30 minute dinner!
If you love gnocchi, be sure to try this Spinach White Bean Gnocchi Skillet and Creamy Chicken Gnocchi Soup!
Why You’ll Love Sheet Pan Gnocchi
One pan meal – One of the best parts about sheet pan meals is they’re all made on one pan, which means less cooking time and minimal cleanup.
Quick and easy – This sheet pan dinner uses minimal ingredients and aside from slicing the sausage and chopping a couple vegetables, the oven does the rest of the work. It’s ready to eat in 30 minutes!
Meal prep – This is a great recipe to make if you meal prep. It keeps for up to 4 days so you can take to work for lunch or enjoy it for dinner when you’re busy or not in the mood to cook.
Ingredient Notes
Gnocchi – Use shelf stable gnocchi for this recipe. You can find it in the pasta section at the grocery store.
Sausage – Use fully cooked Italian sausage that is found in the refrigerated meat section. I like to use Bilinski’s Italian chicken sausage.
Bell pepper, cherry tomatoes, red onion – The veggies. All are a little sweet and pair well with the savory flavors of the sausage and gnocchi. Feel free to swap them with your favorites.
Italian seasoning – A flavorful blend of dried herbs that usually contains oregano, basil, rosemary, and thyme.
Olive oil – Don’t skip the oil, it not only adds flavor, but helps to caramelize the vegetables, and crisp up the sausage and gnocchi.
Pesto – Jarred pesto or homemade pesto can be used. My favorite jarred pesto is made by DeLallo.
Ricotta – Ricotta adds a wonderful rich creamy element to the gnocchi and vegetables. Whole milk or skim can be used, but I prefer the texture of whole milk ricotta.
How to Make Sheet Pan Gnocchi and Sausage
Preheat your oven and line a sheet pan with foil. Add the veggies to one half of the sheet pan and the gnocchi and sausage to the other half.
Drizzle with olive oil and season with the salt, pepper, and the Italian seasoning. Use your hands to toss them until they’re coated. Roast in the oven, tossing halfway through the cooking time.
Remove from the oven and toss everything together with the pesto and lemon juice. Serve with dollops of ricotta.
Substitutions and Variations
- Make it vegetarian and skip the sausage.
- Add extra veggies or swap them with others. Broccoli or broccolini, cauliflower, zucchini, green beans, or eggplant would all be delicious.
- Make it gluten-free by using Trader Joe’s cauliflower gnocchi or DeLallo and Whole Foods have a gluten-free version. Cooking instructions remain the same.
- Instead of ricotta use burrata, shredded mozzarella or parmesan cheese.
What to Serve with Gnocchi and Sausage
You can certainly serve gnocchi with sausage on it’s own, but sometimes I like to add a salad or slice of warm sourdough bread or Whole Wheat Dinner Rolls on the side.
A couple salads that would pair well with the gnocchi are Caesar Salad or this Apple and Kale Salad.
Do I Need to Boil the Gnocchi Before Baking It?
No. The gnocchi will get soft and be al dente by the end of the baking time. It will even get a little golden brown and crisp on the exterior, which you won’t get by boiling it.
Storage and Reheating
Storage – The gnocchi and sausage will keep in an airtight container in the refrigerator for up to 4 days.
Reheating – Reheat the leftovers in the microwave or on the stovetop until warmed through. If it seems dry, add a splash or water or chicken broth to rehydrate it. I also like to add a squeeze of fresh lemon juice and dollop of additional pesto to bring it back to life.
Freezing – Great news, this recipe is freezer friendly! Cool completely before storing it in a freezer safe container for up to 3 months. Defrost in the refrigerator overnight before reheating.
More Sheet Pan Recipes
Sheet pan meals are perfect for weeknights a family breakfast or brunch, and anytime you want a no-fuss recipe with easy clean up.
Weekend pancakes are the best until you have to stand there flipping them. The solution, make these Strawberry Sheet Pan Pancakes or Apple Sheet Pan Pancakes! So easy and delicious!
Need a quick weeknight dinner? Try my favorite Sheet Pan Chicken Fajitas or Sheet Pan Steak Fajitas for the beef lovers. And for something meat-free, this Sheet Pan Crispy Teriyaki Tofu is simply the best!
Did you make this sheet pan gnocchi with sausage? I’d love if you’d leave a recipe rating and review below.
Preheat oven to 425° F. Line a rimmed sheet pan with foil or parchment paper for easy cleanup.
Add the onion, peppers, and tomatoes to one half of the pan and the gnocchi and sausage to the other half.
Drizzle everything with olive oil and season with the salt, pepper, and the Italian seasoning. Use your hands to toss together they’re coated. Roast in the oven for 30 minutes, tossing halfway through the cooking time.
Remove from the oven and add in the pesto and lemon juice. Toss everything together and serve immediately topped with dollops of ricotta and extra pesto.
Nutrition values don’t include ricotta.
Calories: 465kcalCarbohydrates: 51gProtein: 18gFat: 22gSaturated Fat: 4gCholesterol: 44mgSodium: 880mgFiber: 5gSugar: 4gIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
