Crispy Sheet Pan Gnocchi – loaded up with veggies and sausage – hits all the right notes for me, not only because it’s delicious with a great balance of veggies, protein, carbs, and fat all on a glorious sheet pan, but also because it’s really REALLY easy to prepare.

Oh, and also?! I’m able to use a vegan sausage for my own version, while my meat-eating guy enjoys chicken sausage with his. This sheet pan gnocchi is some one-dish-two-ways gloriousness!

A tray with crispy sheet pan gnocchi roasted up with veggies and sausage, topped with herbs and ready to serve.

Table of Contents

Can You Really Cook Gnocchi on a Sheet Pan?!

Yes! I’ve gotta admit, the fact that I could cook gnocchi on a sheet pan was a revelation.

Not only that, but it results in a scrumptious crispy-golden-on-the-outside situation that has made me a sheet pan gnocchi addict for reals.

Crispy Sheet Pan Gnocchi close up

The Story Behind the Recipe

This sheet pan gnocchi recipe was inspired by a recipe I found on a website called the Green Plate Club. That one had gnocchi, butternut squash, and sage, and it was so good, I just had to find more ways to incorporate sheet pan gnocchi into my life.

I created this Sheet Pan Gnocchi with Sausage and Veggies and realized how easy it was to make it a one-dish-two-ways situation. Perfect for our mixed carnivore-and-vegetarian household!

Readers say …
“Great recipe and very easy to make!  Will make again.”

– Sammy

Ingredients

For this recipe, we’ve got:

  • Gnocchi – just plain old, shelf-stable potato gnocchi. You can find it in the pasta section of most grocery stores.
  • Sausage – Go with vegan like Field Roast, or use any meaty sausage you like – or go half and half (I provide directions for one sheet pan for the vegetarians/vegans, and one for the meat-eaters). My guy is partial to Applegate chicken sausages.
  • Veggies – Bell peppers, onion, cherry tomatoes
  • Seasonings – Garlic powder, thyme, parsley, salt, & pepper
  • Olive oil – for tossing it all and helping to develop that crispy sheet pan gnocchi goodness.

How to Make Sheet Pan Gnocchi

Just chop up the veggies and slice the sausage. Add it to a very large sheet pan (or two sheet pans so you don’t crowd the ingredients) along with the gnocchi. Drizzle with olive oil and seasonings, toss well to coat it all, and roast your sheet pan gnocchi with veggies and sausage!

How to Make It One Dish Two Ways Style

For us, to keep dietary worlds divided and create one version with vegan sausage and one with real sausage, I simply break out two large sheet pans, then start chopping. Chop up the onion and divide it between the sheet pans. Then the bell peppers. Divide the tomatoes and the gnocchi between the two. Then cut up the veggie sausage, add it to one pan, and do the same with the meaty sausage on the other.

Finally, drizzle each side with olive oil and sprinkle on the salt, pepper, garlic powder, and thyme. Then toss it all to distribute everything, and then spread it all evenly on the sheet pan.

Ready for the oven!

Gnocchi, veggies, and sausage on a sheet pan and ready to be roasted.

Bake until golden and bubbling and perfect, then sprinkle on some fresh parsley or other herbs, maybe drizzle a little extra olive oil if that’s your jam, and serve.

Sheet pan gnocchi with veggies and sausage on a sheet pan

You can serve with parmesan cheese for the non-vegans, or without – it’s great either way.

Ideas for Success & Variations

  • Don’t crowd the ingredients. Make sure they have plenty of space so that they get nice and golden and crispy.
  • If you’re using two sheet pans, make sure your oven is large enough to accommodate both sheet pans at once.
  • Make it with just veggies – leave out the sausage if you’d like. Still SO delish!
  • Add some basil or sprigs of fresh thyme in addition to, or in place of, the parsley.
Crispy Sheet Pan Gnocchi on a platter ready to be served

More Sheet Pan Recipes

5 from 2 votes

Crispy Sheet Pan Gnocchi with Sausage & Veggies

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Author: Kare
Yield: 4 servings
This easy-to-make dinner boasts veggies, sausage or vegan sausage, and gnocchi roasted to golden, tasty perfection.
Print Pin Rate

Ingredients

  • 17.5 ounces potato gnocchi (one package; use shelf-stable kind found by the dried pasta)
  • 1 orange bell pepper (seeded and cut into 1-inch chunks)
  • 1 yellow bell pepper (seeded and cut into 1-inch chunks)
  • 1 small red onion (cut into eighths)
  • 1 cup cherry tomatoes
  • sausage or vegan sausage (see options below)
  • 4 tablespoons olive oil (divided)
  • 1 teaspoon garlic powder (divided)
  • 1/2 teaspoon dried thyme (divided)
  • 1 teaspoon kosher salt (divided, plus more to taste)
  • 1/2 teaspoon freshly ground black pepper (divided, plus more to taste)
  • 1/4 cup fresh parsley (chopped)

“Sausage” for the vegan/vegetarian side:

  • 2 Field Roast Italian sausages (sliced into 1/2-inch thick rounds) (product info here)

Sausage for the meaty side:

  • 2 sausage of your choice (we use Applegate chicken sausage, sliced into 1/2-inch thick rounds)

Garnish/for serving:

  • Parmesan cheese for topping (optional – skip or use vegan parm for vegan version)
  • Parsley or other fresh chopped herbs
  • Drizzle of olive oil

Equipment:

  • Two large rimmed baking sheets

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • Set out two large baking sheets. Divide the gnocchi, onions, bell peppers, and tomatoes evenly between the two sheets. Add the veggie sausage to one side and the meaty sausage to the other side. Drizzle with 2 tablespoons olive oil each. Over each side, sprinkle 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Toss until gnocchi, sausage, and veggies are evenly coated and the spices and oil distributed. Spread out in a single layer on the cookie sheets to help ensure even roasting and lots of golden browned bits. 
  • Place in oven. Bake until gnocchi and veggies are beginning to take on some color, 15-20 minutes. Remove, stir, and redistribute in an even layer, and cook until there are more golden bits, the sausage is sizzling, and the veggies are tender, 5-10 more minutes. 
  • Remove from oven and garnish with parsley and any other fresh herbs if desired. 

Notes

Nutrition information calculated using chicken sausage.

Vegan option:

Make sure the gnocchi you’re choosing is vegan (some have eggs or dairy). I like DeCecco Potato Gnocchi.

If you only have one kind of sausage:

If you’re making a meaty sausage only version or the veggie sausage only version, you’ll still want to use two sheet pans so that the veggies, gnocchi, and sausage have enough space to cook well.

If you’d like to go sausage-free:

If you’d like to leave the sausage out completely, go for it! This one is still plenty delicious with just the gnocchi and veggies. I’d stick with two sheet pans though just to make sure everything has enough space to become golden brown and delicious.

Nutrition Facts

Calories: 362kcal, Carbohydrates: 53g, Protein: 6g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 1012mg, Potassium: 278mg, Fiber: 5g, Sugar: 3g, Vitamin A: 1494IU, Vitamin C: 108mg, Calcium: 49mg, Iron: 6mg

Share or save:

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.