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This sheet pan gnocchi recipe is about as easy as dinner gets! Everything goes onto one pan with olive oil and Italian seasoning, then roasts until the gnocchi is crispy and the veggies are tender. Finish it with Parmesan and dig in!
Your New Favorite Gnocchi Dinner
- Crispy Gnocchi Without Boiling:Â Skip the pot of water! The gnocchi roasts right on the sheet pan and gets golden and crisp.
- A Complete Meal on One Pan:Â Gnocchi, sausage, and a mix of colorful veggies roast together, so you get a hearty dinner without making a bunch of separate dishes.
- The Edges Are the Best Part:Â Roasted tomatoes, zucchini, onions, and sausage develop those delicious caramelized edges while the Parmesan melts over everything at the end.
Ingredients For Sheet Pan Gnocchi
- Gnocchi: Use shelf-stable or refrigerated store-bought gnocchi.
- Sausage: I used smoked pork sausage links, but you can use your favorite sausage, or ground sausage broken into bite-sized pieces.
- Vegetables: Swap in your favorites. Just cut them into similar-sized pieces so they cook evenly.
- Want Some Spice? Sprinkle on some red pepper flakes!
How to Make Sheet Pan Gnocchi
I love how easy this sheet pan dinner is to throw together, especially on a busy weeknight. The crispy gnocchi is a favorite at my house. It has incredible texture and flavor. If you love gnocchi too, be sure to try my fried gnocchi and homemade potato gnocchi next!
- Spread Out on Sheet Pan: Preheat the oven to 425ºF. To a sheet pan, add gnocchi, cherry tomatoes, garlic cloves, red onion, zucchini, and sausage.
- Bake: Drizzle over olive oil and sprinkle on Italian seasoning, salt, and black pepper. Toss to combine, then spread into an even layer. Bake for 20-25 minutes, until crispy. Top with Parmesan cheese and serve.
Must Have Tools For This Recipe
- Baking Sheet:Â Use a large sheet pan so the gnocchi and veggies have plenty of room to roast and crisp up.
- Knife:Â A sharp knife makes it easy to slice the sausage and veggies.
- Cheese Grater:Â Use a grater to shred fresh Parmesan over the hot gnocchi.
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Preheat the oven to 425 degrees Fahrenheit. To a sheet pan, add 1 pound gnocchi, 1 pint cherry tomatoes, 3 sliced garlic cloves, 1 small sliced red onion, 1 medium sliced zucchini, and 1 (12-ounce) package sliced sausages.
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Drizzle over 3 tablespoons olive oil and sprinkle on 1 tablespoon Italian seasoning, salt and pepper. Toss to combine and spread out into an even layer. Bake for 20-25 minutes, until crispy. Top with ½ cup shredded Parmesan cheese and fresh chopped parsley and serve.
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second increments until heated through.
- Freezer: Place leftovers in a freezer-safe container and store for up to 3 months. Thaw in the fridge overnight before reheating.
- Make Ahead: Chop your veggies and sausage a day in advance. Toss everything together on the sheet tray right before baking.
Calories: 649kcalCarbohydrates: 52gProtein: 27gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 82mgSodium: 1296mgPotassium: 753mgFiber: 5gSugar: 6gVitamin A: 831IUVitamin C: 39mgCalcium: 230mgIron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Sheet Pan Dinners
I love easy sheet-pan meals. Just toss everything on the pan, pop it in the oven, and dinner is ready! These are so simple that I even have my kids help out. If you love an easy dinner, here are a few more recipes to try!
