This Sheet Pan Gnocchi recipe has it all! Crispy gnocchi, tender veggies, zesty sausage, and lots of bright, garlicky, cheesy flavor you’ll love!
Sheet Pan Gnocchi with Sausage and Veggies
A one-pan meal ready in under an hour!
I feel like gnocchi is a highly underrated ingredient. Whether it’s being used in creamy chicken gnocchi soup, one-skillet baked gnocchi, or this gnocchi sheet pan recipe, it’s versatile and truly never disappoints!
If you need something quick, easy, and absolutely bursting with flavor, then you’re going to love this recipes. It’s an easy one-pan meal and one of my go-to dinners on busy days. Complete with protein and veggies, it’s filling, flavorful, and requires hardly any effort. Exactly what you need on a busy weeknight!
Finish it off with lots of Parmesan cheese, and enjoy a slight twist to pasta night with a hearty meal that the entire family will love!
— Ashlea
Key Ingredients and Notes
This is an overview of the main ingredients in this recipe. See the recipe card for full ingredients and instructions, below.
- Gnocchi: bite-sized Italian dumplings, these are typically made with potatoes and semolina or flour, though you can find gluten-free options if needed.
- Veggies: red onion, Calabrian chili peppers, garlic, and kale are all you need.
- Sausage: I use Italian chicken sausage for this recipe (mild or spicy, depending on who I’m serving). Feel free to use regular pork Italian sausage instead. Just make sure to remove the sausage casing.
How to Make Sheet Pan Gnocchi in 5 Easy Steps
Step One: Toss the gnocchi, red onion, Calabrian chili peppers, garlic, lemon zest, olive oil, salt, and pepper in a bowl.
Step Two: Transfer the mixture to a prepared baking sheet, spreading it out in an even layer. Then, add the sausage.
Step Three: Bake until the gnocchi and sausage are crisp and browned, flipping halfway through.
Step Four: Add kale, tossing to combine, and continue to bake until the kale is tender.
Step Five: Finish the dish with a squeeze of lemon juice and plenty of freshly grated Parmesan cheese, and enjoy!
Ways to Serve
This sheet pan gnocchi recipe can easily be served as a complete meal all on its own. If you want to serve something on the side I love adding something extra fresh like this cucumber and feta salad or a cucumber and tomato salad, and garlic bread or focaccia.
How to Store
Once cool, store your sheet pan gnocchi in an airtight container in the fridge for up to 3 days.
To serve, reheat leftovers in the oven at 375°F or in a hot skillet until warmed through. The microwave also works, but the gnocchi may become a little soggy.
More Delicious Sheet Pan Recipes
- Fall Sheet Pan Dinner
- Sheet Pan Chicken Fajitas
- Sausage Veggie Sheet Pan
- Sheet Pan Honey Mustard Chicken Thighs
- Sheet Pan Harissa Chicken Thighs and Veggies
- Sheet Pan Shrimp Fajitas
I hope you give this Sheet Pan Gnocchi with Sausage a try! It’s filling, flavorful, and simple! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings or #allthehealthythings on Instagram. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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Sheet Pan Gnocchi
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian inspired
Description
This Sheet Pan Gnocchi recipe has it all! Crispy gnocchi, tender veggies, zesty sausage, and lots of bright, garlicky, cheesy flavor you’ll love!
Ingredients
- 16 oz gnocchi
- 1 red onion, thinly sliced
- 1 teaspoon chopped Calabrian chili peppers
- 6 cloves garlic, finely minced or crushed
- zest of 1 lemon
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound ground Italian chicken sausage, removed from the casing
- 2–3 cups chopped kale
- 1/2 cup grated parmesan, for serving
- lemon juice, for serving
Instructions
- Preheat oven to 425 degrees and line a large sheet pan with parchment paper.
- Add the gnocchi, sliced red onion, Calabrian chili peppers, garlic, lemon zest, olive oil, salt, and black pepper to a large mixing bowl. Toss everything until well combined and the gnocchi is completely coated.
- Transfer the gnocchi to the lined sheet pan and spread out in an even layer.
- Break the chicken sausage into 1 inch pieces and dollop them around the sheet pan.
- Bake the gnocchi for 35-40 minutes until the gnocchi and sausage are crisp and browned, flipping halfway through.
- Remove the gnocchi from the oven and add the chopped kale to the sheet pan. Use tongs to toss the kale with the gnocchi and sausage.
- Return the sheet pan to the oven and bake for an additional 5-10 minutes until the kale is tender.
- Remove the gnocchi from the oven and finish with a squeeze of lemon juice and plenty of fresh grated parmesan cheese.
Photography by: Sasha Hooper
