30 minutes

Roasted Gnocchi With Veggies and Sausage

Roasted gnocchi with veggies and sausage is a simple and delicious sheet pan meal that is perfect for the busy weeknights. With only a handful of ingredients and a few minutes of prep, this easy meal will be on the table in no time!

Looking for a perfect easy dinner to spice up your meal plan? This is it! This crispy sheet pan gnocchi is an easy weeknight meal that is packed with flavor. Store-bought gnocchi is tossed with olive oil, lots of herbs, Italian sausage and your favorite veggies for a simple and super delicious dinner. This entire meal comes together in less than 30 minutes, for a healthy main dish with comforting flavors that your whole family will love. The best part is that it all cooks together on one sheet pan, for easy cooking and cleanup!

Serve this baked gnocchi with a simple salad and some crusty bread for a delicious complete meal. Substitute the sausage for some more veggies for a great simple side dish for any type of meat with Italian flavors, like my grilled bruschetta chicken or garlic steak bites

A side view of a white serving plate with roasted gnocchi on a marble background. A smaller plate of gnocchi, and dishes of parmesan cheese and herbs are in the background.

You Will Love This

  • This easy sheet pan dinner needs only two dishes – a mixing bowl and a baking sheet. Perfect for quick cleanup!
  • This is a super fast meal, perfect for the busy weeknights. Including all prep and cook time, this easy gnocchi recipe can be on the dinner table in 25-30 minutes.
  • Full of veggies and lean protein, this is a healthy meal that can be customized to your family’s taste.

Ingredients

Ingredients for roasted gnocchi on a marble background.

​For this sheet pan gnocchi recipe, you need the following simple ingredients (exact measurements are in the recipe card below):

  • Potato gnocchi: Use a store-bought package of shelf-stable gnocchi for this recipe. Homemade gnocchi and frozen fresh gnocchi don’t have the same consistency, and may get mushy when baked. 
  • Cherry tomatoes: I love cherry tomatoes in this recipe because they burst open and create a great sauce. 
  • Broccolini, cut into bite-sized florets: Feel free to substitute any of your favorite quick-cooking vegetables for the broccolini! I think bell peppers, thinly sliced brussels sprouts, asparagus or green beans would all be delicious. 
  • Fully-cooked chicken sausage: Make sure to use fully cooked sausage (not raw sausage) for this recipe. It will say right on the packaging if the sausage is cooked. I used Aidells brand Italian chicken sausage with mozzarella cheese.
  • Extra-virgin olive oil
  • Kosher salt
  • Italian seasoning: Dried herbs are a great time saver, and Italian seasoning blend is my favorite for adding lots of flavor without having to do lots of measuring!
  • Freshly ground black pepper, to taste: Try a pinch of red pepper flakes instead if you like spice!
  • Freshly grated Parmesan cheese
  • Fresh herbs (optional): I garnished my gnocchi with some fresh thyme, but fresh basil or rosemary would also be delicious!

Instructions

Step One: Preheat the oven to 425 degrees F. 

Step Two: Prepare the ingredients. Cut the broccolini into bite-sized florets. Slice the chicken sausage into thin slices, about ½ inch thick. 

A grey cutting board on a marble background. A knife rests on the cutting board with sliced broccolini florets.
A grey cutting board on a marble background. A serrated knife rests on the cutting board with sliced sausage.

Step Three: Add the gnocchi, tomatoes, sausage and broccolini to a large bowl. Toss the ingredients together with the olive oil, kosher salt and Italian seasoning. 

A glass bowl on a marble background. The bowl contains sliced sausage, cherry tomatoes, broccolini florets and gnocchi, not yet mixed together.
A glass bowl on a marble background. The bowl contains sliced sausage, cherry tomatoes, broccolini florets and gnocchi mixed together with olive oil and seasonings.

Step Four: Spread the gnocchi mixture in an even layer on a large rimmed baking sheet. Space the ingredients out so that they are in a single layer, not overlapping. You can use two baking sheets if necessary.

A sheet pan with gnocchi, sausage, cherry tomatoes and broccolini, not yet baked.

Step Five: Place the baking sheet on the middle rack of the preheated oven. Bake for 20-25 minutes, stirring once halfway through cooking. Remove from the oven when the gnocchi is soft, the sausage is lightly golden brown, and the tomatoes have burst. 

A sheet pan with roasted gnocchi, sausage, cherry tomatoes and broccolini.

Step Six: Garnish with freshly cracked black pepper, fresh thyme and parmesan cheese, to taste. Serve immediately.

A close up of a fork with a slice of sausage, a gnocchi and a broccolini floret. A plate of roasted gnocchi is below it.

Storage

In my opinion, gnocchi is best eaten right away. I usually don’t plan for leftovers, and only make what I think my family will eat in one sitting. However, if you do end up with leftovers, you can certainly still save them (and I would!) – just know that the texture of the gnocchi might not be quite as good upon reheating. Store leftover gnocchi in an airtight container in the refrigerator for 2-3 days. Gnocchi becomes hard when refrigerated, and will need to be reheated. To reheat, sprinkle the gnocchi with a tablespoon or two of water, to prevent them from drying out. Reheat on 50% power in the microwave until warmed through and soft. I usually reheat in 30-45 second bursts so I don’t accidentally dry out the gnocchi. 

A close up of a sheet pan with roasted gnocchi, sausage, cherry tomatoes and broccolini. A metal spatula scoops the gnocchi off the pan.
A close up of a sheet pan with roasted gnocchi, sausage, cherry tomatoes and broccolini. A metal spatula scoops the gnocchi off the pan.

Roasted Gnocchi with Veggies and Sausage

Roasted gnocchi with veggies and sausage is a simple and delicious sheet pan meal that is perfect for the busy weeknights. With only a handful of ingredients and a few minutes of prep, this easy meal will be on the table in no time!
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4 servings
Calories 560 kcal

Ingredients
  

  • 1 pound shelf-stable potato gnocchi
  • 1 pint cherry tomatoes
  • 12 ounces fully-cooked Italian chicken sausage (I used Aidells brand Italian chicken sausage with mozzarella cheese)
  • 2 bunches broccolini cut into florets (about 3 cups florets)
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoons Italian seasoning
  • Freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1 bunch fresh thyme (optional)

Instructions
 

  • Preheat the oven to 425 degrees F
  • Prepare the ingredients. Cut the broccolini into bite-sized florets. Slice the chicken sausage into thin slices, about ½ inch thick. 
  • Add the gnocchi, tomatoes, sausage and broccolini to a large bowl. Toss the ingredients together with the olive oil, kosher salt and Italian seasoning. 
  • Spread the gnocchi mixture in an even layer on a large rimmed baking sheet. Space the ingredients out so that they are in a single layer, not overlapping. You can use two baking sheets if necessary.
  • Place the baking sheet on the middle rack of the preheated oven. Bake for 20-25 minutes, stirring once halfway through cooking. Remove from the oven when the gnocchi is soft, the sausage is lightly golden brown, and the tomatoes have burst. 
  • Garnish with freshly cracked black pepper, fresh thyme and parmesan cheese, to taste. Serve immediately.

Notes

Make sure to use fully-cooked sausage for this recipe, not raw sausage. It should say right on the package whether the sausage is cooked!
Make sure to use shelf-stable gnocchi for this recipe. Fresh or frozen gnocchi will not have the same texture, and may get mushy when baked. 

Nutrition

Calories: 560kcalCarbohydrates: 55gProtein: 24gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 65mgSodium: 1998mgPotassium: 336mgFiber: 5gSugar: 3gVitamin A: 1919IUVitamin C: 91mgCalcium: 171mgIron: 7mg
Keyword gnocchi with sausage, roasted gnochhi, sheet pan gnocchi
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One Comment

  1. 5 stars
    We recently tried this recipe and it tastes as good as it looks! Super good flavor and not many dishes afterwards. Can’t get better than that.

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