Sheet Pan Gnocchi With Sausage – The Easiest Weeknight Dinner

If you’re looking for a recipe that’s big on flavor but short on dishes, this Sheet Pan Gnocchi With Sausage is your weeknight hero.

Everything cooks together on one pan—crispy gnocchi, juicy Italian sausage, and colorful veggies—so dinner is ready without a fuss. I love making this on busy nights when I don’t want to stand over the stove, but I still want a meal that feels hearty, satisfying, and fresh.

I’ll be honest—I used to think gnocchi always had to be boiled first. But roasting them straight on a sheet pan? Game changer. They turn golden and crisp on the outside while staying pillowy inside.

Pair that with roasted peppers, tomatoes, and sausage, and you’ve got a dinner that feels like comfort food with a burst of freshness.

There’s something magical about dumping dinner on one pan, shoving it into the oven, and letting it do all the work. I discovered this with my Sheet Pan Gnocchi With Sausage, and now I make it when I’m craving a meal that’s hearty, fun, and just waits for me to press “start.”

If you want to create such a recipe then read the entire recipe.

What is Sheet Pan Gnocchi With Sausage and Peppers?

It’s a one-pan meal where potato gnocchi, sliced Italian sausage, and vegetables roast together in the oven. The high heat makes the gnocchi crispy, the sausage caramelized, and the veggies tender and sweet.

Why This Recipe Works?

• One Pan = Less Mess: You only need a sheet pan—no boiling water or extra pots.
• Crispy Gnocchi Magic: Roasting gnocchi instead of boiling makes them extra tasty.
• Customizable: Use whatever veggies you love or have on hand.
• Balanced Meal: Protein, veggies, and carbs—all in one pan.

How to Make Sheet Pan Gnocchi With Sausage?

Recipe Overview

Sheet Pan Gnocchi With Sausage is a simple Italian-inspired dish made with gnocchi, sausage, and colorful vegetables roasted to perfection.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Cuisine: Italian-Inspired
• Course: Dinner
• Difficulty Level: Easy
• Yield: 1 sheet pan
• Servings: 4
• Calories per serving: About 420

Equipment

• 1 large sheet pan
• Cutting board and knife
• Mixing bowl (optional, or mix right on the pan)
• Wooden spoon or spatula

Ingredients

• 16 ounces potato gnocchi, uncooked
• 12 ounces Italian sausage, sliced (mild or spicy)
• 1 pint grape tomatoes
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon garlic powder
• 2 teaspoons fennel seeds
• Salt, to taste
• Black pepper, to taste
• 1–2 cups fresh greens (spinach, arugula, or kale)
• Extra veggies of choice: carrots, cauliflower, or cabbage work great

Ingredient Notes

• Gnocchi: No need to boil—use shelf-stable, refrigerated, or frozen (thaw first).
• Sausage: I like Italian sausage for flavor, but chicken sausage works too.
• Veggies: Bell peppers and tomatoes add sweetness, but feel free to swap in zucchini, mushrooms, or broccoli.
• Greens: Add them at the end to prevent overcooking.

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C).

2. Prep the ingredients: Slice the sausage, dice the onion and peppers, and keep the gnocchi ready.

3. Toss everything together: On a large sheet pan, combine gnocchi, sausage, tomatoes, bell pepper, onion, olive oil, rosemary, garlic powder, fennel seeds, salt, and black pepper. Toss well so everything is coated.

4. Spread evenly: Spread in a single layer to help everything crisp up.

5. Bake: Roast for 20–25 minutes, stirring halfway through, until gnocchi is golden and sausage is cooked through.

6. Add greens: Once out of the oven, toss in fresh spinach or arugula so they wilt slightly.

7. Serve warm: Plate it up straight from the sheet pan for an easy dinner.

Nutrition (Per Serving)

• Calories: 420
• Protein: 18g
• Fat: 22g
• Carbs: 40g
• Fiber: 5g
• Sodium: 820mg

Tips and Variations

❖ Veggie Swap: Try zucchini, asparagus, or mushrooms for a twist.

❖ Cheese Finish: Sprinkle with parmesan or crumbled feta right before serving.

❖ Spice Kick: Add red pepper flakes or use spicy sausage.

❖ Make Ahead: Prep everything in the morning and keep covered in the fridge. Bake at dinner time.

Serving Suggestions

• Serve with a simple green salad and crusty bread.
• Pair with a glass of red wine or sparkling water with lemon.
• Make it family-style—set the sheet pan right on the table.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F to keep the gnocchi crispy.

Health Benefits

1. Balanced meal: Protein from sausage, fiber from veggies, and energy from gnocchi.

2. Tomatoes and peppers: Rich in vitamin C and antioxidants.

3. Greens: Boosts the dish with iron and calcium.

Tips for the Best Sheet Pan Gnocchi Recipe

• Don’t overcrowd the pan—spread in a single layer.
• Roast at high heat for that golden crisp texture.
• Stir halfway through for even cooking.

This recipe works with any brand of potato gnocchi. Just remember: no boiling! Straight to the pan for the best crispy texture.

FAQs

Conclusion

I can’t tell you how many times this Sheet Pan Gnocchi With Sausage has saved me on a weeknight when I needed dinner fast. It’s hearty, flavorful, and clean-up is a breeze. If you give this recipe a try, let me know in the comments—I’d love to hear your favorite veggie combos or if your family devoured it as quickly as mine did!