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!

this recipe

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. 

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

​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. 

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. 

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.

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. 

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

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.