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!
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.
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!
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.
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!
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.
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.
17.5ouncespotato gnocchi (one package; use shelf-stable kind found by the dried pasta)
1orange bell pepper(seeded and cut into 1-inch chunks)
1yellow bell pepper(seeded and cut into 1-inch chunks)
1small red onion(cut into eighths)
1cupcherry tomatoes
sausage or vegan sausage(see options below)
4tablespoonsolive oil(divided)
1teaspoongarlic powder(divided)
1/2teaspoondried thyme(divided)
1teaspoonkosher salt(divided, plus more to taste)
1/2teaspoonfreshly ground black pepper(divided, plus more to taste)
1/4cupfresh parsley(chopped)
“Sausage” for the vegan/vegetarian side:
2Field Roast Italian sausages(sliced into 1/2-inch thick rounds) (product info here)
Sausage for the meaty side:
2sausage 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.