Need an easy dinner with minimal cleanup? This sheet pan gnocchi and sausage is one of those recipes that feels way more impressive than the effort it takes.
Sheet Pan Gnocchi and Sausage
If you love a one-pan dinner that delivers big flavor with minimal cleanup, this Sheet Pan Gnocchi and Sausage will be a repeat. Everything—crispy golden gnocchi, juicy tomatoes, caramelized broccolini, and savory sausage—roasts together on one pan, making dinner hands-off and ready in about 30 minutes. If you enjoy easy meals with few dirty dishes, you’ll also love my other sheet pan dinners and quick one-pot dishes. They’re perfect for busy weeknights.
Why This Sheet Pan Gnocchi Works
This is one of those meals I prepare on busy nights when I want something satisfying but don’t feel like juggling multiple pots. The gnocchi gets lightly crisp on the outside while staying tender inside, and the sausage provides plenty of protein to make it filling. I love finishing it with a sprinkle of Parmesan for that balanced flavor.
- One pan, little cleanup—everything roasts together.
- High-protein thanks to the sausage (easy to boost with chicken or turkey sausage)
- Packed with veggies–and loaded with fiber.
- Easy Weeknight Dinner– no need to boil the gnocchi!
What You’ll Need
You only need 4 main ingredients, plus spices you probably already have in your kitchen, to make this simple one-pan meal. See the recipe card below for the exact measurements.
- Italian chicken sausage is rich in lean protein and full of flavor. Be sure to buy pre-cooked sausage.
- Broccolini is thinner and more tender than regular broccoli.
- Cherry tomatoes soften and caramelize when roasted in the oven. I thought the multi-colored ones added a pretty pop of color, but all red ones work too.
- Gnocchi: You don’t need to boil gnocchi before baking it in the oven. It will be firmer than boiled gnocchi but still soft. I like DeLallo’s gnocchi.
- Olive oil prevents everything from drying out and helps the gnocchi and veggies brown.
- Seasoning: Kosher salt, black pepper, Italian seasoning, garlic powder, onion powder
- Parmesan cheese: Sprinkle some on before serving for a cheesy, flavorful touch.
How to Make Sheet Pan Sausage Gnocchi
Seasoning the ingredients in a bowl ensures everything’s evenly coated, but if you want to save a dish, you can toss everything together on the sheet pan. Check the recipe card at the bottom for printable directions.
- Season: Drizzle the sausage, gnocchi, and vegetables with olive oil, then sprinkle all the spices. Spread the mixture on a parchment-lined baking sheet, leaving space between each ingredient so they don’t steam. If everything’s too crowded, use two pans.
- Bake for 20 minutes at 425°F. Stir halfway through to ensure even cooking. You’ll know it’s done when the gnocchi is tender and the tomatoes have burst. If you prefer it slightly charred with more color, broil the pan for the last couple of minutes.
- Serve: Divide it between four bowls and top with parmesan.
Customize It
- Use plant-based sausage to make it vegetarian.
- Replace chicken sausage with Italian turkey sausage.
- Add red onion or bell peppers for more vegetables.
- Swap broccolini with broccoli if it’s easier to find.
- Toss in spinach at the end for an extra serving of greens. The heat from the ingredients will wilt it.
- Garnish with fresh basil, rosemary, or oregano.
Storage
- Refrigerate up to 4 days.
- Reheat in a skillet or oven for the best texture.
- Freezing isn’t ideal because it can change the gnocchi’s texture.
What to Serve with Sheet Pan Gnocchi
This is a complete meal on its own, but you can pair it with one of the sides below to make it more filling.
More Sheet Pan Dinners You’ll Love
When you’re not in the mood to cook, try one of these other sheet pan recipes!
Yield: servings
Serving Size: 1 ¼ cups
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Preheat the oven to 425° F and line a rimmed baking sheet with parchment paper.
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Add the sausage, broccolini, cherry tomatoes, and gnocchi to a mixing bowl. Drizzle with the olive oil, then season with the salt, pepper, Italian seasoning, garlic powder, and onion powder. Toss well to combine.
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Transfer the mixture to the prepared baking pan and spread into an even layer.
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Place the pan in the oven to roast for 20 minutes, stirring halfway through, until the gnocchi is tender and the tomatoes have softened and burst.
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Remove from the oven. Spoon the mixture into bowls and serve topped with parmesan cheese.
Last Step:
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Everything is perfectly cooked (but not charred) at 20 minutes, if you want a little more color you can broil for the last couple of minutes.
Serving: 1 ¼ cups, Calories: 333 kcal, Carbohydrates: 27 g, Protein: 21 g, Fat: 15.5 g, Saturated Fat: 9.5 g, Cholesterol: 60.5 mg, Sodium: 435.5 mg, Fiber: 3 g, Sugar: 2.5 g
