Sheet Pan Gnocchi with Italian Sausage & Veggies: Weeknight Gold

Forget 12-step dinners. This is toss, roast, win. Crispy-edged gnocchi, juicy Italian sausage, and caramelized veggies all on one pan — minimal effort, maximum flavor.

If your weeknights feel like a sprint, this dish is your secret weapon. It’s the kind of recipe that makes guests think you tried, while you quietly smirk and set a timer. Big flavor, zero drama, and dishes you can count on one hand.

Why This Recipe Never Fails

This sheet pan method turns store-bought gnocchi into golden, chewy-crisp nuggets without boiling.

The sausage renders savory fat that coats the veggies, so everything roasts into a glossy, flavorful pile. High heat = crispy edges, tender centers, and no soggy sadness. Plus, it’s endlessly customizable.

Swap veggies, change the sausage, throw on herbs — it’s the dinner equivalent of a cheat code.

Sheet Pan Gnocchi with Italian Sausage & Veggies: Weeknight Gold

Recipe by Wendy CarterCourse: Dinner, Pasta

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

540

kcal

Ingredients

• 1 lb shelf–stable potato gnocchi (no need to boil; the dry kind roasts best)

• 12 oz Italian sausage (sweet or hot; casings removed)

• 1 red bell pepper, sliced into strips

• 1 yellow bell pepper, sliced into strips

• 1 small red onion, cut into wedges

• 1 medium zucchini, halved lengthwise and sliced into half–moons

• 1 cup cherry tomatoes, whole

• 3 tbsp extra–virgin olive oil

• 3 cloves garlic, minced

• 1 tsp dried Italian seasoning

• 1/2 tsp red pepper flakes (optional but encouraged)

• 3/4 tsp kosher salt, plus more to taste

• 1/2 tsp black pepper

• 1/2 lemon, for finishing

• 1/4 cup grated Parmesan, for serving

• Fresh basil or parsley, chopped, for garnish

Step-by-Step Instructions

• Heat the oven: Preheat to 425ºF (220ºC). Place a large rimmed sheet pan inside to heat up while you prep. Hot pan = instant sizzle and crispier gnocchi.
• Prep the produce: Slice peppers, wedge the onion, cut the zucchini, and keep tomatoes whole so they burst and baste everything.
• Season the mix: In a big bowl, toss gnocchi, peppers, onion, zucchini, and tomatoes with olive oil, garlic, Italian seasoning, red pepper flakes, salt, and black pepper.
• Add the sausage: Break the sausage into small bite–size pieces. Scatter into the bowl or add directly on the pan to ensure even spacing.
• Pan it: Carefully pull the hot pan from the oven. Spread everything in a single, uncrowded layer. If it’s crammed, use two pans (crowding = steam = mush).
• Roast, then rotate: Bake for 15 minutes. Stir and flip, rotating the pan. Roast another 10–15 minutes until gnocchi are crispy and golden and sausage is browned and cooked through.
• Finish strong: Squeeze over lemon, sprinkle Parmesan, and add chopped basil or parsley. Taste and adjust salt and heat as needed. Yes, steal a crispy piece—you’ve earned it.
• Serve hot: Plate with extra Parm, chili flakes, and a drizzle of good olive oil if you’re feeling extra.

Storing & Reheating Tips

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Not ideal; gnocchi can turn mealy. If you must, freeze up to 1 month and reheat in a hot skillet.
• Best reheat: 400°F oven or toaster oven for 8–10 minutes, or a skillet with a splash of oil on medium-high. Microwave works but sacrifices crispiness (obviously).
• Revive it: Add a squeeze of lemon or a spoon of pesto to bring back brightness.

Healthy Reasons to Try This

• Balanced plate: Carbs from gnocchi, protein from sausage, and a rainbow of fiber-rich veggies.
• Portion control made easy: It’s naturally divided into four hearty servings — no mental gymnastics required.
• Better-than-takeout sodium: You control the seasoning.
  

  Use chicken sausage for a leaner, lower-sodium swap, IMO.

• Antioxidant boost: Peppers, tomatoes, and zucchini bring vitamin C, carotenoids, and polyphenols. Your cells approve.

Nutrition Stats

Per serving (estimate, will vary by brand):

• Calories: ~540
• Protein: ~22 g
• Carbohydrates: ~63 g
• Fiber: ~6 g
• Total Fat: ~22 g
• Saturated Fat: ~7 g
• Sugar: ~9 g (mostly natural from veggies)
• Sodium: ~980 mg (adjust salt/sausage to reduce)

Tips to Prevent Errors

• Don’t boil the gnocchi. Shelf-stable gnocchi roasts straight from the bag. Boiling = gummy texture.
• Preheat the sheet pan. This jump-starts crisping and prevents sticking.
• Spread it out. Overcrowding steams the gnocchi.
  

  Use two pans if needed.

• Cut even sizes. Keep veggies similar in thickness so they cook at the same rate.
• Season enough. Gnocchi are mild; be generous with salt and acid (that lemon at the end isn’t optional).
• Watch the last 5 minutes. Ovens vary. Pull when edges are gold and sausage hits 160°F.

Mix It Up

• Protein swap: Chicken sausage, hot Italian turkey sausage, or crumbled plant-based sausage.
• Veggie vibes: Broccoli florets, Brussels sprouts halves, or mushrooms for extra umami.
• Flavor twists: Toss with smoked paprika and thyme; or finish with pesto and toasted pine nuts; or go Calabrian chili + lemon zest for heat.
• Cheese choices: Pecorino Romano for sharper bite; burrata on top for fancy weeknight energy.
• Gluten-free: Use gluten-free gnocchi and confirm sausage is GF.

FAQ

Can I use frozen gnocchi?

Yes, but don’t thaw. Toss frozen gnocchi with oil and seasonings and add 3–5 extra minutes to the roast time.

Expect slightly less crisp but still solid results.

What if I only have mild sausage?

Easy fix: add more red pepper flakes or a spoon of Calabrian chili paste before roasting. Heat level: you’re in charge.

Do I need parchment paper?

Not required. A preheated, lightly oiled sheet pan gives the best crisp.

If sticking is a concern, use parchment, but crispiness may drop a notch.

Can I make it vegetarian?

Absolutely. Swap sausage for sliced plant-based sausage or add canned chickpeas (drained, dried) tossed with smoked paprika and fennel seeds.

How do I keep leftovers from getting soggy?

Cool completely before sealing, store in a shallow container, and reheat in a hot oven or skillet. A quick squeeze of lemon after reheating perks everything up.

Is fresh gnocchi okay?

It works, but it’s softer and can steam.

If using fresh, reduce veggies slightly and ensure serious pan space. Roast on the top rack for better browning.

My Take

This is the weeknight meal that punches above its weight. It’s unfussy, wildly flexible, and delivers restaurant-level payoff with grocery-aisle ingredients.

The crisp gnocchi plus juicy sausage and sweet-roasty veggies? Elite combo. Keep a bag of gnocchi and a pack of sausage on standby, and you’ve basically unlocked dinner insurance, FYI.