.jpg)
3 days ago
49
PROTECT YOUR DNA WITH QUANTUM TECHNOLOGY
Orgo-Life the new way to the future Advertising by AdpathwaySheet pan gnocchi and sausage is an easy, one-pan dinner that’s packed with roasted goodness. Tender gnocchi, juicy sausage, and fresh veggies come together with simple seasonings for a quick meal the whole family will love.
This post may contain affiliate links. Please read our disclosure policy.
- Why Make It: There’s no need to boil the gnocchi, which saves time, cuts down on dishes, and gives it a perfectly golden, roasted texture.
- Budget-Friendly: This recipe is budget-friendly, using a short list of easy-to-find ingredients and stretching three sausage links into a full, satisfying dinner.
- Tools: You’ll need a rimmed baking pan and parchment paper for easier cleanup (if desired).
- Serving Suggestions: Try serving with a simple green salad and garlic bread to round out the meal.
Ingredient Notes
- Gnocchi: Shelf-stable gnocchi is the best choice for roasting because it holds its shape and crisps up beautifully at the edges.
- Sausage: Choose hot Italian sausage for a little extra zip, or mild to keep it family-friendly. Swap it for chicken sausage for a lighter flavor. Remove the casing before breaking apart.
- Vegetables:
- Leave the cherry tomatoes whole as they will soften and burst in the pan to create a quick, built-in sauce. If using grape tomatoes, slice them in half first.
- Slice the zucchini ½-inch thick, so it stays tender when baked. Swap for yellow zucchini or use a mixture of both for more color.
- Variations: Add red onions or mushrooms for extra flavor, or swap zucchini for broccoli, bell peppers, or green beans. Toss in a handful of spinach after baking until lightly wilted, or finish with pesto instead of olive oil for more herb flavor.
How to Make Sheet Pan Gnocchi & Sausage
- Season the gnocchi and bake with the sausage.
- Season the veggies, add them to the pan, and roast until tender (full recipe below).
- Before serving, sprinkle with parmesan cheese, lemon zest, and chili flakes.
- Use a Large Sheet Pan: Spread the potato gnocchi in an even layer and make sure it isn’t crowded, so it roasts instead of steams.
- Break the Sausage Into 1-Inch Pieces: So it stays juicy while it browns.
- Add the Vegetables After the First Bake: This gives the sausage time to brown and keeps the zucchini from overcooking.
- Stir Everything at the End: If you want the gnocchi to keep those crisp edges.
Save It For Later
Keep leftovers in an airtight container in the fridge for up to 4 days and in the freezer for up to 2 months. Gnocchi and zucchini will be softer once thawed and reheated.
Reheat in a 375°F oven or toaster oven until warmed through to restore some of the gnocchi’s texture. The microwave works for convenience, but the gnocchi will be softer.
Favorite Sheet Pan Dinners
Did you enjoy this Sheet Pan Gnocchi and Sausage? Leave a comment and rating below.
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
- ▢ 1 pound gnocchi shelf stable, 1 package
- ▢ 2 tablespoons olive oil divided
- ▢ ½ teaspoon dried basil divided
- ▢ ½ teaspoon Kosher salt divided
- ▢ ¼ teaspoon black pepper or to taste, divided
- ▢ 3 Italian sausage links hot or mild, casings removed
- ▢ 1 pint cherry tomatoes
- ▢ 1 small zucchini sliced ½-inch
- ▢ 1½ teaspoons minced garlic about 2 small cloves
For Garnish
- ▢ ¼ cup shredded Parmesan cheese
- ▢ 1 teaspoon lemon zest
- ▢ ¼ teaspoon red pepper flakes
Preheat the oven to 425°F.
On a large rimmed baking sheet, toss the gnocchi with half of the olive oil, ¼ teaspoon dried basil, ¼ teaspoon of Kosher salt, and ⅛ teaspoon black pepper.
Break apart the sausage into large pieces, about 1-inch, and add to the baking sheet. Bake for 10 minutes.
While the gnocchi and sausage are roasting, toss the cherry tomatoes and zucchini with the remaining tablespoon of olive oil, minced garlic, and remaining seasonings.
Add the veggie mixture to the pan and continue to bake for an additional 12 to 16 minutes or until the zucchini is tender and the sausage is cooked through.
Remove from the oven and stir to combine all of the ingredients.
Sprinkle with parmesan cheese, lemon zest, and chili flakes. Drizzle with additional olive oil if desired.
Keep leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 2 months.
Calories: 590 | Carbohydrates: 47g | Protein: 20g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 68mg | Sodium: 1407mg | Potassium: 566mg | Fiber: 4g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 35mg | Calcium: 136mg | Iron: 6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine Italian
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipes You’ll Love
About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
Free eBook!
Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!
You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.
English (US) ·