Sheet Pan Gnocchi
Make Sheet Pan Gnocchi with your favorite sausage and veggies for a simple, satisfying meal. Roasted perfection in under 30 minutes!
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 3 to 4 fully cooked Italian sausage links, 16 ounces potato gnocchi, 1 pint cherry or grape tomatoes, 3 cloves garlic and 1 small red onion. Drizzle with 2 tablespoons extra virgin olive oil and sprinkle with 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/4 teaspoon 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 1 cup baby spinach directly to the hot sheet pan and gently toss until it wilts from the heat.
- Garnish and Serve: Top with 2 ounces parmesan cheese and sprinkle with parsley or basil. Serve immediately with lemon slices if desired.
Notes
Make-Ahead Tips: You can prep ahead by slicing the sausage and chopping the vegetables the night before. Store them in the fridge, and then toss with oil and seasonings just before roasting.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind the vegetables will soften slightly after reheating.
Reheating Tips:
• 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.
• 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
Serving: 1 | Calories: 633cal | Carbohydrates: 50g | Protein: 23g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 1823mg | Sugar: 4g | Fiber: 5g | Calcium: 253mg | Iron: 6mg