Sheet Pan Gnocchi with Sausage

Plate of oven roasted gnocchi and sausage with tomatoes and onions

5 from 2 votes

Sheet Pan Gnocchi with Sausage

The easiest weeknight dinner recipe! This Sheet Pan Gnocchi with Sausage comes together on a single pan, and roasts in the oven until the dumplings are crispy on the outside and tender on the inside.

Course Dinner

Cuisine American, Italian

Keyword baked gnocchi, sheet pan gnocchi, sheet pan gnocchi sausage

Prep Time 10

Cook Time 30

Total Time 40

Servings - 6 people

Calories 584kcal

Author Blair Lonergan

Ingredients

½ of a large red onion, sliced
2 large garlic cloves, peeled and smashed
10 ounces grape or cherry tomatoes (about 2 cups)
1 (16 ounce) package of fresh, shelf-stable, or frozen potato gnocchi
2 tablespoons olive oil, or more as needed
1 teaspoon chopped fresh rosemary leaves
Kosher salt and ground black pepper, to taste
1 (19 ounce) package fresh Italian sausage links (about 5 links)
2 tablespoons chopped fresh basil leaves
Grated Parmesan cheese, for serving

Instructions

Place a rack in the middle of the oven. Preheat oven to 425°F.
Directly on a large rimmed baking sheet, toss together the onion, garlic, tomatoes, gnocchi, olive oil, rosemary, salt, and pepper.
Place the sausages on the baking sheet, spacing them evenly around the pan. Arrange the vegetables and gnocchi in a single layer.
Roast, stirring halfway through, until the gnocchi are golden brown and starting to crisp, most of the tomatoes have burst, and the sausage reaches an internal temperature of 160°F, about 25-30 minutes. Taste and season with additional salt and pepper, if necessary.
To serve, spoon the gnocchi and vegetables onto plates, add a sausage link to each plate, and garnish with the basil and grated cheese.

Notes

You do not have to boil gnocchi before roasting. Just dump it straight from the package onto the sheet pan. It doesn't get much easier than that!
Line the sheet pan with parchment paper or aluminum foil for easy cleanup.
Use plenty of olive oil to coat the gnocchi and other ingredients. If 2 tablespoons doesn't seem like enough, add more! You can also drizzle with extra olive oil right before serving.
Season liberally with salt and pepper. The gnocchi will taste bland if it's not properly seasoned, so add extra at the end, if necessary.
Use an instant read meat thermometer to know when your sausage is properly cooked. It's done when it reaches an internal temperature of 160°F. If the sausage is cooked through before the other ingredients are ready, you can remove the sausages to a plate and continue roasting the gnocchi.
Fresh rosemary and fresh basil provide the best flavor.
Add more vegetables to the sheet pan, such as sliced fresh mushrooms, bell peppers, zucchini, butternut squash, or broccoli florets. You can also stir in fresh baby spinach at the end, since it will wilt almost immediately when it hits the hot pan.
To serve a larger group, double all of the ingredients and roast the gnocchi on two large sheet pans.
Use additional herbs and spices, such as thyme, oregano, chives, or parsley. You can also season the mixture with an Italian seasoning blend, or use our favorite all-purpose seasoning blend. Add crushed red pepper flakes if you like it spicy.
Instead of fresh Italian sausage links, use a different type of sausage like bratwurst.
Omit the sausage altogether for a vegetarian dish.
Drizzle with balsamic glaze for a fancy, slightly sweet, acidic finishing touch!
Recipe adapted from Bon Appetit.

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