This quick and easy Sheet Pan Gnocchi with Sausage is infinitely customizable and perfect for busy weeknights. Use your favorite vegetables to make it your own!
On nights when my energy reserves are completely bottomed out (but I still need to find a way to feed myself), I often turn to simple sheet pan recipes to get dinner on the table quickly. And recently, I’ve discovered a new love for crispy sheet pan gnocchi, which feels like a small miracle to me every time I make it.
Just chuck everything (uncooked gnocchi included) onto a sheet pan, toss with olive oil and your seasonings of choice, and watch magic happen. This meal is so good you won’t believe it all came together in 30 minutes on a single pan.
Ingredients
You’ll only need a handful of staple ingredients to make this super-simple meal. Be sure to scroll all the way to the bottom for the full list of ingredients with measurements!
To make this sheet pan gnocchi with sausage, you’ll need…
- Gnocchi. I prefer to use Delallo brand, but any shelf-stable potato gnocchi will work here. I haven’t tested this recipe with frozen gnocchi or alt-gnocchis like cauliflower gnocchi, but if you give it a go, leave a comment to let me know how it went!
- Italian sausage. I like using hot Italian sausage, but you can also use mild sausage here. You can buy this in pre-cased sausage form or loose with no casings. Either option works; just note that you’ll have to remove the casings if you buy them that way.
- Cherry tomatoes. These will help create a sauce! I used a single dry pint, but if you want a saucier dish, you can also use two.
- Your vegetables of choice. I love using broccoli, but feel free to get creative, too. See the substitutions and variations section for other vegetable ideas!
- Garlic. Fresh is best! I use a garlic press to make this super easy.
- Herbs and spices. I’ve suggested dried oregano and fennel seeds here to play off the flavors in the sausage. I also love adding a sprinkle of hot pepper flakes to this. Make it your own with your favorite seasoning blend.
- Parmesan cheese. For best results, grate it yourself. Freshly grated cheese is meltier and will create a more cohesive sauce. Plus it has more flavor!
- Lemon juice. I squeeze over half a lemon after cooking to cut through the richness and brighten the dish.
- Olive oil, salt and pepper. The basics! Don’t skimp on the oil in this recipe, as it will help the gnocchi get nice and crisp on the outside.
Instructions
This recipe couldn’t be simpler to make, with very little prep time and just 30 minutes in the oven. Be sure to scroll to the bottom for full instructions with cooking times.
Here’s how to make this sheet pan gnocchi:
- Chop your vegetables of choice into uniform, bite-sized pieces. To make this even easier, feel free to use pre-chopped veg.
- Add the chopped vegetables, gnocchi, and cherry tomatoes to a lined baking sheet.
- Tear the sausage into similarly sized pieces and arrange evenly over the top.
- Drizzle with oil and toss with seasonings before baking at 425°F until the sausage is crispy on the outside and cooked through.
- Smash the cherry tomatoes with a spatula or spoon, then grate over the cheese and squeeze over the lemon juice. Toss everything together before serving.
Substitutions and Variations
My favorite part of this recipe is how delicious and easy it is, but my second favorite part is its infinite customizability. Here are some ideas to make your own version of this sheet pan gnocchi:
- Sausage: If you don’t eat pork (or just want a different protein), you can totally swap the sausage for something else. Chicken, steak, or even plant-based proteins like smoked tofu or tempeh would all work here. However, note that classic Italian pork sausage has lots of herbs, spices and fat, which contribute a lot to the final flavor of this dish, so you may want to compensate with additional olive oil and/or seasonings if you choose to use something else.
- Tomatoes: I think the tomatoes are kind of critical to this dish, as they help create a sauce in what would otherwise be a pretty dry combo of ingredients. If you want to swap them out, though, roasted red peppers could be a good substitute (or you could skip them altogether and just toss the final product in your pasta sauce of choice).
- Vegetables: Use your favorite veg to make this recipe your own! I usually default to broccoli, but any sturdy vegetable that can hold up to a good roasting would be welcome here. Cabbage, carrots, cauliflower, bell peppers, mushrooms, and zucchini are all great options too.
FAQs
Nope! That’s why this recipe feels like a magic trick—just toss a package of uncooked, shelf-stable gnocchi on the tray and don’t skimp on the olive oil. The result is a pillowy-inside, crispy-outside gnocchi that you have to taste to believe.
Any protein will work here, but do note that the sausage adds two things to this recipe: lots of flavor AND drippings that help create a glossy sauce. If you decide to use something like chicken, beef, plant-based protein or even chicken sausage, you may want to add a little extra oil or another pint of cherry tomatoes to help compensate for the lower fat content, plus some additional seasonings.
Yes, you certainly can! This gnocchi reheats beautifully and would make a great prep-ahead recipe. I prefer to reheat mine in the oven to re-crisp the gnocchi, but the microwave totally works too.
More gnocchi recipes:
20-Minute Creamy Tomato Gnocchi with Sausage
Chicken Pesto Gnocchi Bake
Creamy Garlic Parmesan Gnocchi with Broccoli
Sheet Pan Gnocchi with Sausage
This quick and easy sheet pan gnocchi is infinitely customizable and perfect for busy weeknights. Use your favorite vegetables to make it your own!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 (16-oz) package potato gnocchi
- 1–2 pints grape tomatoes (use two pints if you want a saucier final dish)
- Vegetables of choice, chopped into bite-sized pieces (I used broccoli, but use what you like! Carrots, cauliflower, or cabbage would all be good here too)
- 1 pound hot or mild Italian sausage, casings removed
- 3 Tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1 Tbsp dried oregano
- 2 tsp fennel seeds
- Kosher salt and black pepper
- ½ cup shredded Parmesan cheese
- 2 Tbsp fresh lemon juice, from about ½ large lemon
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Place the gnocchi, grape tomatoes, and chopped vegetables on the lined baking sheet. Tear the sausage into bite-sized pieces and scatter them over the top.
- Drizzle the olive oil over everything and season with garlic, oregano, fennel seeds, salt, and pepper. Toss together until everything is evenly coated.
- Place in preheated oven to roast for 25-30 minutes, or until vegetables are crispy and sausage is cooked through.
- While the pan is still hot, sprinkle the Parmesan on top and squeeze over the lemon juice. Break up the tomatoes with a spatula or spoon, then stir the whole thing together to coat in all that tomatoey, cheesy, lemony goodness. Serve immediately.
Made this recipe? Leave a comment!