Sheet Pan Gnocchi
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If you’re looking for a one-pan weeknight time saver, Sheet Pan Gnocchi is your ticket to success! It’s quick, it’s hearty, and it’s bursting with savory, garlicky flavor. The gnocchi roasts until golden on the outside and pillowy on the inside, for results you can’t get from boiling. Paired with caramelized onions, juicy tomatoes, and smoky sausage, this sheet pan gnocchi recipe makes a complete meal in one go. Toss in fresh spinach and top it all with a shower of parmesan. Dinner = done.
Table of Contents
WHY YOU’LL LOVE SHEET PAN GNOCCHI AND SAUSAGE
- Ready in 30 minutes or less
- Easy to customize
- One pan = fewer dishes to clean
- Picky eater approved
Sheet Pan Gnocchi
You know those nights when you’re this close to ordering takeout but wish you had something healthier (and cheaper)? That’s where this sheet pan gnocchi recipe saves the day.
It’s like a hug from your oven… fast, flavorful, and zero cleanup drama.
Especially if you prep everything the night before! Slice the sausage and onions, wash the spinach, and shred the cheese. All that’s left is to toss it all in oil and seasonings before sliding it into the oven.
The combination of textures and flavors is truly incredible. Make sure you call everyone to the table when the timer goes off, or you might be caught sneaking bites straight from the pan.
Not that it’s ever happened to me ::wink wink::
INGREDIENT NOTES
- Italian Sausage: Grab fully cooked links for this one. I love Aidells Italian Style with Mozzarella Cheese Chicken Sausage in this gnocchi sheet pan dinner, but any sausage works.
- Potato Gnocchi: Shelf-stable is easiest to work with, but you can cook fresh or frozen gnocchi on a sheet pan too… no need to boil it first!
- Cherry or Grape Tomatoes: Keep things fuss-free and leave the tomatoes whole. They soften and burst when roasted, soaking every bite in loads of flavor.
- Italian Seasoning: Because the sausage comes seasoned, you don’t need much else. Use a store-bought blend or make your own from dried parsley, oregano, basil, and rosemary.
- Baby Spinach: Add this just before serving to gently wilt the greens, or toss it onto the pan during the last 2-3 minutes of roasting for a softer bite.
- Cheese: A little freshly grated parmesan on top adds a perfect salty finish, but don’t be afraid to sub what you have on hand. Asiago, Romano, or even a little feta would be scrumptious!
VARIATIONS
Protein Options: Make sheet pan gnocchi with leftover steak, cooked chicken, or meatless sausage for a different twist.
Veggie Swap: Try bell peppers, zucchini, broccoli, or asparagus in place of tomatoes and onion. Great way to clean out the crisper drawer!
Bring the Heat: Use Andouille or hot Italian sausage if you like things spicy.
Make It Cheesy: Add a handful of shredded mozzarella or provolone at the end for melty goodness.
Flavor Twist: Swap Italian seasoning for Cajun, taco, or Greek spices to change it up.
SERVING SUGGESTIONS
- Keep It Simple: Pop garlic knots in the air fryer while your gnocchi sheet pan dinner is in the oven.
- Bulk It Up: Stretch those servings with some white or brown rice on the side. Or spoon everything on top!
- Add A Sauce: Drizzle your plate with a little balsamic or freshly made pesto.
- Lighter Side: Contrast the savory flavors with a sweet kale salad.
- Something Sweet: Finish off the meal with gooey s’mores cookies or a slice of chocolate icebox pie.
SHEET PAN GNOCCHI RECIPE FAQ
Nope! In fact, that may be the best part about this meal. The gnocchi roasts with everything else to golden, pillowy perfection… even if the gnocchi is frozen.
That saves you extra prep time and a big ol’ pot to clean as well. Talk about a win win!
Yes, but keep in mind that root vegetables take much longer to cook than what’s going on in this recipe.
It’d be better to roast potatoes and carrots first, about 20 minutes, before adding everything else and baking for another 20-25 minutes.
And you’ll need an even larger pan to make sheet pan gnocchi with extra veggies, or at least divide everything between two pans for even roasting.
Pop leftovers back in the oven to get that slightly crispy texture back. A skillet on the stovetop would also do the trick, though that’s best for individual servings.
Use the microwave if you absolutely must, but heat in short bursts and stir between each to help the food warm evenly.
I’ve tested every which way to cook gnocchi… boiled, pan-seared, and yes, roasted. And after years of experimenting, roasted comes out on top every time!
Roasting gnocchi on a sheet pan gives it that irresistible crisp edge while keeping the inside soft and pillowy.
And pairing it with sausage and vegetables means everything caramelizes together. Flavor bomb!
This sheet pan method is my secret weapon for lazy nights that still need to feel like you cooked something special.
It doesn’t hurt that I can toss some sausage and veggies on there for a well-rounded meal.
DONNA’S PRO TIPS
- Use a large sheet pan: If you crowd or overload it, nothing will roast properly. Instead, you’ll end up with steamed and mushy veggies.
- Want more char? Switch on the broiler for 1–3 minutes right at the end.
- Make cleanup a breeze: Line the sheet pan with parchment paper. There will be less sticking this way too!
- Keep the cheese gooey: If you’re using cheese that melts easily (like mozzarella), add it in the last few minutes so it doesn’t burn.
TOOLS NEEDED
- Large Sheet Pan: A 13 x 18 inch pan is ideal for even roasting.
- Sharp Knife & Cutting Board: Makes chopping everything seem effortless.
- Mixing Spatula or Tongs: To stir sheet pan gnocchi and sausage halfway through.
- Parchment Paper: Optional, but makes cleanup easier.
- Oven Mitts: Because safety first!
Enjoy!
With love, from our simple kitchen to yours.
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Sheet Pan Gnocchi
Ingredients
- 3 to 4 fully cooked Italian sausage links, sliced into rounds (9–12 ounces total)
- 16 ounces potato gnocchi, shelf-stable, fresh, or frozen
- 1 pint cherry or grape tomatoes
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 cup baby spinach, packed
- 2 ounces parmesan cheese, shredded (about 1/2 cup), for garnish
- Fresh parsley or basil, chopped, for garnish
- Lemon slices, optional for garnish
Instructions
- Preheat the Oven: Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup, or spray lightly with cooking spray.
- Assemble the Ingredients: On the prepared baking sheet, add the sliced sausage, gnocchi, tomatoes, and red onion. Drizzle with olive oil and sprinkle with Italian seasoning, salt, pepper, and red pepper flakes (if using).
- Toss to Coat: Use a spatula or your hands to mix everything directly on the baking sheet until well coated with the oil and seasonings. Spread the mixture into a single, even layer to ensure proper roasting.
- Roast: Bake for 20 to 25 minutes, or until the gnocchi is golden and slightly crisp and the vegetables are tender. Stir once halfway through roasting for even cooking. Avoid overcrowding or the food may steam instead of roast.
- Add Spinach and Finish: Remove from oven. Add the spinach directly to the hot sheet pan and gently toss until it wilts from the heat.
- Garnish and Serve: Top with shredded parmesan cheese and sprinkle with parsley or basil. Serve immediately with lemon slices if desired.
Donna’s Notes
• For best texture, reheat in the oven at 375°F for 10–15 minutes. • To microwave, transfer to a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed through. Freezing: Freezing is not recommended, as gnocchi and vegetables tend to become mushy when thawed and reheated. Ingredient Tips:
• If using frozen gnocchi, there’s no need to thaw—just add it straight to the sheet pan. • For more tender spinach, toss it onto the sheet pan during the last 2–3 minutes of roasting. • Don’t skip spreading the ingredients out—overcrowding will result in steaming rather than roasting. Optional Char: Want a little extra crisp and flavor? Broil for 1 to 3 minutes after baking, watching closely to avoid burning.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
