Tender and crisp potato gnocchi, Italian sausage, and veggies come together to make a delicious, no-fuss effortless dinner in this Sheet Pan Gnocchi and Sausage recipe. This one will keep the whole family happy – especially the cook, who will have very few dishes to wash!
Sheet pan dinners are a busy mom’s best friend. I love being able to toss a handful of ingredients together, pop it in the oven, and come back in 30 minutes to a dinner ready to serve. Some of my favorites include sheet pan sweet potato supper, sheet pan teriyaki chicken, and sheet pan pierogi and sausage.
This sheet pan gnocchi and sausage is my latest go-to. The combination of seasoned Italian sausage, potato gnocchi, and veggies is so good. And heads up! If you’re turned off by the gummy texture that gnocchi can sometimes have once boiled, you won’t find that here – the inside is tender, but the outside gets golden and crispy as it bakes!
Tips & Variations
- Use shelf-stable gnocchi. Be sure to grab shelf-stable gnocchi, not fresh gnocchi, for this recipe. It’s usually next to the other dry pasta in the grocery store.
- Feel free to use any type of Italian sausage links. Using mild, medium, or hot Italian sausage is a great way to customize this dish.
- Make it vegetarian. Italian sausage makes this dish nice and hearty with great flavor, but you can easily omit it if you’d like to turn this into a vegetarian dinner.
- Customize the veggies. My family loves green beans, red onion, and cremini mushrooms in this dish, but other veggies, like broccoli (or broccolini), cauliflower, and cherry tomatoes can be swapped in, if preferred. If you want to add them instead of substitute, you’ll need a bigger sheet pan to make sure everything in still in a single layer.
Sheet Pan Gnocchi and Sausage
Ingredients
- 12 ounces Italian sausage links , cut into 1-inch pieces
- 17.5 ounces shelf-stable potato gnocchi , (found with the other dry pasta)
- 6 ounces cremini mushrooms cremini , sliced
- 6 ounces fresh green beans , trimmed and cut into 2-inch pieces
- 1/2 small red onion , cut into 1-inch pieces
- 2 cloves garlic , minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch red pepper flakes
- 1/4 cup olive oil
- squeeze of lemon juice
- 2 tablespoons fresh chopped parsley
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425 degrees. Spray an extra-large rimmed baking sheet with nonstick spray.
- Place the sausage pieces, gnocchi, mushrooms, green beans, red onion, minced garlic, salt, pepper, red pepper flakes, and olive oil on the baking sheet and toss everything together until well coated.
- Arrange the mixture in an even layer on the baking sheet.
- Transfer to the oven and roast for 25 to 30 minutes or until the gnocchi are plump and golden, and the sausage pieces are cooked through.
- Remove from the oven and sprinkle with a touch of lemon juice, the parsley, and Parmesan. Toss to coat.
- Serve right away and enjoy!
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Nutrition
Other Notes
Serving Suggestions
As noted in the recipe, I like to toss all the cooked ingredients with a bit of parmesan, parsley, and a squeeze of lemon juice before serving. It really elevates the flavor profile and brightens the dish. I don’t usually find the need to serve this with sides as it’s really an all-in-one meal, but a simple side salad or spinach apple salad would work great here, if desired.
How To Store & Reheat Leftovers
- Fridge. Store any leftovers in an airtight container in the fridge. They’ll last for 3-4 days. I don’t recommend freezing this dish since the gnocchi and vegetables can get gummy and mushy once thawed.
- Reheat. The easiest way to reheat the leftovers is in the microwave. They can also be popped back in the oven until warmed through.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
