Sheet Pan Gnocchi with Sausage
Sheet Pan Gnocchi means you don’t have to compromise on flavor on a hectic weeknight. With just a few simple steps to get into the oven, it’s truly a one pan wonder.
“My family really enjoyed this dinner and so easy for a weeknight! And healthy!”
—Jennifer
This Sheet Pan Gnocchi Recipe is a weeknight hero!
When it’s a hectic weeknight and time is of the essence, you don’t have to compromise on flavor or nutrition. Sheet pan meals, done well, can be true game changers in the kitchen.
This Sheet Pan Gnocchi recipe requires just a few steps and simple ingredients. Smart ingredient choices like grape tomatoes that burst with juiciness when baked, and fresh lemon juice for bright acidity create a meal that even a novice home cook will be proud of.
Why You Will Love This Sheet Pan Gnocchi with Sausage
- Unlike a lot of pasta dinners, this one is a one pan wonder. It comes together on a single sheet pan.
- It’s a versatile recipe that can be made with whatever type of sausage and veggies you like best.
- With just a few simple steps to get it into the oven, it’s ideal for a weeknight.
Sheet Pan Gnocchi Sausage ingredients
- gnocchi – you’ll need one pound of shelf-stable gnocchi. Look for it in the pasta aisle of your grocery store.
- sausage – I like mild Italian chicken sausage links here, but feel free to use spicy sausage or pork sausage.
- grape tomatoes – these add sweetness and bursts of juicy flavor when roasted.
- garlic – adds aromatic depth of flavor.
- shallots – add a mild onion flavor and subtle sweetness.
- broccoli – adds texture, color and nutritional value.
- olive oil – helps the ingredients caramelize while they roast.
- salt and pepper – to season the dish to perfection.
- dried oregano – adds a touch of Italian herbiness to this sheet pan gnocchi sausage recipe.
- red pepper flakes – add a subtle kick of heat.
- mozzarella – I like fresh pearl-sized mozzarella here, but you can also use bocconcini-sized, cut into quarters, or a large chunk of fresh mozzarella diced into small pieces.
- lemon juice – adds brightness and acidity.
- fresh basil – adds a pop of color and freshness.
- Parmesan cheese – grated Parmesan cheese adds a salty kick to finish the dish. Shredded or shaved Parmesan works, too.
How to make Sheet Pan Gnocchi
1. LOAD UP THE PAN. Line a large rimmed baking pan with parchment paper, and then arrange the gnocchi, sausage, tomatoes, garlic, shallots and broccoli evenly over the pan.
2. OIL AND SEASONINGS. Drizzle everything with olive oil and sprinkle with salt, oregano, black pepper and red pepper flakes. Then, use your hands to toss until everything is well combined, then spread everything back into an even layer.
3. ROAST. Transfer to the oven and cook 20 to 25 minutes or until the gnocchi and veggies are tender, stirring once halfway through cooking. Then, add the cheese to the pan and drizzle lemon juice over everything.
4. SOFTEN. Toss everything once again, then spread into an even layer. Return to the oven and roast 2 to 3 minutes longer or until the cheese has softened.
Gnocchi Sheet Pan Recipe Home Chef Tips
- Make sure the ingredients are re-spread into a single layer each time you stir them or add an ingredient.
- Experiment with herbs and greens. In addition to fresh basil, feel free to finish this dish with fresh oregano, parsley, or even a few handfuls of arugula.
How to serve Sheet Pan Gnocchi with Sausage
Serve this right from the sheet pan at the table, family-style. Garnish with fresh basil and grated Parmesan cheese. Feel free to offer a drizzle of balsamic glaze to anyone who wants it. Our homemade garlic bread recipe goes perfectly.
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How to store this Gnocchi Sheet Pan Recipe
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Gnocchi Sheet Pan FAQs
No, you don’t need to boil the gnocchi before baking. They will cook through in the oven along with the other ingredients.
Yes, gnocchi can turn mushy if overcooked, so keep an eye on them while they’re baking, and follow the times outlined in the recipe card below.
Gnocchi can turn mushy if they’re overcooked. Follow recipe instructions and be sure the ingredients are spread in a single layer on the baking sheet.
Sheet pan gnocchi should be soft and pillowy, but not overly chewy. Properly cooked gnocchi will have a tender texture.
Gnocchi (Sheet Pan)
Ingredients
- 1 pound shelf-stable gnocchi
- 1 package mild Italian chicken sausage links, sliced 12 ounces
- 1 pint grape tomatoes
- 3 garlic cloves thinly sliced
- 2 shallots thinly sliced
- 1 head broccoli florets and tender stems cut into bite-sized pieces
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 8 ounces fresh pearl-sized mozzarella drained (or bocconcini-sized, cut into quarters)
- 2 tablespoons lemon juice
- ¼ cup chopped fresh basil leaves for serving
- ¼ cup grated Parmesan cheese for serving
Instructions
- Preheat oven to 450 degrees F. Line large rimmed baking pan with parchment paper.
- Spread gnocchi, sausage, tomatoes, garlic, shallots and broccoli evenly over parchment.
- Drizzle with olive oil and sprinkle with salt, oregano, black pepper and red pepper flakes.
- Use your hands to toss until everything is well combined, then spread mixture over pan in an even layer.
- Transfer to oven and roast 20 to 25 minutes or until gnocchi and vegetables are tender, stirring once halfway through cooking.
- Remove from oven and add mozzarella cheese to baking pan. Drizzle lemon juice over pan. Toss to combine, then spread mixture over pan in an even layer.
- Return to oven and roast 2 to 3 minutes longer or until cheese has softened.
- Serve garnished with basil and Parmesan.
Notes
- Make sure the ingredients are re-spread into a single layer each time you stir them or add an ingredient.
- Experiment with herbs and greens. In addition to fresh basil, feel free to finish this dish with fresh oregano, parsley, or even a few handfuls of arugula.
My family really enjoyed this dinner and yes so easy for a weeknight! And healthy!
I’m so glad to hear that, Jennifer!