Sheet Pan Sausage and Gnocchi
Sheet Pan Sausage and Gnocchi is a protein packed, quick, easy, colorful and fun sheet pan dinner meal that can prepped and cooked in minutes! Perfect weeknight meal!
A 25-Minute Dinner Recipe
You can always count on me for the simple meals that taste delicious, just like this Sheet Pan Sausage and Gnocchi. My other sheet pan meals have been so popular that I thought I would work on a few more! Any time I can make a quick, tasty dinner, all on one pan, I’m all about it! The less clean up, the better in my house! Easy peasy, just the way I like it!
Delicious! Definitely will make this again – very good!
– Dana
Frequently Asked Questions:
This delicious meal is great with warm and crusty Garlic Bread. Round out the meal with some more veggies by whipping up a fresh green salad with a light vinaigrette, or your favorite salad dressing. You could also serve a classic Caesar Salad with croutons and creamy dressing for a fun, tasty crisp salad to help balance it out even more.
Yes, you can use frozen gnocchi. I would suggest thawing first though so it cooks at the same amount of time as the other ingredients. Refrigerated gnocchi can also be used but I would allow it to come to room temperature (again, so it cooks as the same rate as the veggies.)
No, shelf-stable gnocchi can be roasted directly in the oven.
Sure, this sheet pan dish works well with these veggies or other hearty ones. Onions, small chopped broccoli and mushrooms would be great additions. Some veggies that take longer to roast may not work here unless you par-boil or par-bake them first (like potatoes).
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
To Reheat: Preheat your oven to 350°F and bake for 10-15 minutes or until heated through, or microwave for 2-3 minutes until warm.
To Freeze: Place the cooled sausage and gnocchi mixture in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven, air fryer or microwave.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- smoked sausage– cut into ½ inch slices. Use your favorite smoked sausage, such as chicken apple, kielbasa, or andouille sausage. Ensure the sausage is smoked and not raw. Raw sausage will not work for this recipe. With kielbasa and bratwurst, make sure that it’s the kind that is already cooked or smoked since we aren’t cooking it here, just reheating it all together.
- gnocchi– I use the shelf stable kind in the shrink wrap packaging, but refrigerated gnocchi can be used.
- yellow bell pepper, zucchini, cherry tomatoes – you can use pretty much most vegetables here except for maybe potatoes or sweet potatoes as they take longer to cook. If you wanted to use them, I would suggest either par-boiling them or par-baking them first then add the other ingredients. I haven’t tested that and can’t tell you exact baking times so you’d have to play it by ear.
- olive oil
- salt, garlic powder, dried basil, dried oregano, onion powder – if you don’t have dried basil or dried oregano, you can substitute those for Italian seasoning. You really can season this with whatever you like. I think lemon pepper seasoning, Mrs. Dash or even a creole/cajun seasoning would be good options as well.
- red pepper flakes– an optional ingredient that will bring as much flavor and kick of heat that you desire.
- cracked black pepper
- grated Parmesan – freshly grate or use the stuff from the green bottle – whatever is easiest for you.
- Italian parsley – you can use flat leaf or curly parsley or just sprinkle with a bit of dried parsley – this is all optional.
How To Make Sheet Pan Sausage and Gnocchi
Preheat the oven to 400 degrees F. Combine the sliced sausage, gnocchi, bell pepper, zucchini, and cherry tomatoes in a large bowl. Drizzle the olive oil over the sausage and veggies. In a small bowl, whisk together the salt, garlic powder, dried basil, dried oregano, onion powder, red pepper flakes (if using), and cracked black pepper. Sprinkle the seasoning mix over the sausage and vegetable mixture and toss well to ensure everything is evenly coated.
Arrange the mixture on a large, rimmed baking sheet in a single layer. Bake for 20-25 minutes, or until the vegetables are tender and lightly caramelized and the gnocchi is soft and fluffy.
Remove the baking sheet from the oven and let the dish cool for a few minutes. Garnish with grated Parmesan cheese and chopped Italian parsley, and serve.
Craving More Recipes?
- Marry Me Chicken Gnocchi
- Kielbasa Sheet Pan Meal
- BBQ Chicken Sheet Pan Meal
- Sheet Pan Creamy Garlic Chicken
- Sheet Pan Sausage and Peppers
- Sheet Pan Beef Quesdaillas
- Sheet Pan Chicken Quesadillas
- Sheet Pan Shrimp and Vegetables
- Sheet Pan Chicken Parmesan
- Sheet Pan Garlic Parmesan Chicken for Two
- Sheet Pan Turkey Dinner
- Sheet Pan Beef Fajitas
- Ham Steak Sheet Pan Meal
- Sheet Pan Garlic Butter Chicken Meal
- Sheet Pan Greek Chicken Meal
- Sheet Pan Eggs
- Sheet Pan Nachos
- Sheet Pan Lasagna
- Sheet Pan Pulled Pork Fries
Sheet Pan Sausage and Gnocchi
Ingredients
- 14 ounce package smoked sausage, cut into ½ inch slices
- 1 pound gnocchi (I use the shelf stable kind in the shrink wrap packaging)
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, sliced
- 1 pint cherry tomatoes
- 3 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes (optional)
- ¼ teaspoon cracked black pepper
- grated Parmesan (for garnish)
- Italian parsley, finely chopped (for garnish, optional)
Instructions
- Preheat the oven to 400 degrees F. Combine 14 ounce package smoked sausage, cut into ½ inch slices, 1 pound gnocchi, 1 yellow bell pepper, cut into 1-inch pieces, 1 medium zucchini, sliced and 1 pint cherry tomatoes in a large bowl.
- Drizzle 3 Tablespoons olive oil over the sausage and veggies.
- In a small bowl, whisk together 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon onion powder, 1/2 teaspoon red pepper flakes (if using) and 1/4 teaspoon cracked black pepper.
- Sprinkle the seasoning mix over the sausage and vegetable mixture and toss well to ensure everything is evenly coated.
- Arrange the mixture on a large, rimmed baking sheet in a single layer.
- Bake for 20-25 minutes, or until the vegetables are tender and lightly caramelized and the gnocchi is warmed through.
- Remove the baking sheet from the oven and let the dish cool for a few minutes.
- Garnish with grated Parmesan and Italian parsley, finely chopped and serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Great, healthy dinner! added a little balsamic vinegar which think kicked out up a bit 🙂
Will make over and over trying different vegetables!!
Delicious! Definitely will make this again – very good!
I made this sheet pan dinner with ingredients listed. It was really good.i would make it again but adjust the seasonings. I thought it was a little salty.
We loved this very much. Simple and pretty quick meal. Making this again for sure.
Thanks so very much John! So happy you enjoyed this one!