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As a dietitian with ADHD, nothing makes me happier than a low effort meal that is both balanced and nutrient-dense. And that’s exactly what you get with this sheet pan gnocchi.
My family makes this at least twice a month. It’s perfect for busy or low motivation nights when you still want something delicious and nourishing.
If you’re new here, welcome! My name is Becca. I am a Registered Dietitian Nutritionist specializing in ADHD nutrition and I also have ADHD myself. I combine evidence-based nutrition knowledge with my own lived experience to help you optimize your health and time in the kitchen.
Why you’ll love this sheet pan meal
- Quick + minimal cleanup. The only kitchen tools you’ll need are your cutting board, knife, spoon, and baking sheet.
- A full dinner in one pan. Gnocchi, vegetables, and protein all in one. You hit all the macronutrients with no need for extra sides.
- Perfect for an easy weeknight dinner. This easy sheet pan gnocchi will be ready in less than 30 minutes. While it’s in the oven, you have time to clean up (and take up a new hobby).
- Flexible. Swap in other favorite vegetables, like bell peppers, green beans or brussel sprouts, or try it with cauliflower gnocchi or chicken sausage.
Ingredients & Substitutions
What you’ll need:
- Gnocchi: I recommend using shelf stable/store-bought gnocchi for a quick dinner. But homemade or fresh gnocchi will also work.
- Cherry tomatoes: These create a jammy sauce as they roast.
- Asparagus: Cut into bite-sized pieces for quick and even cooking.
- Small red onion: Sliced thinly for flavor.
- Italian sausage: Mild Italian sausage is more family-friendly. But feel free to add spicy Italian sausage if you want an extra kick! You can also substitute for chicken sausage or plant-based options, as needed.
- Olive oil: Helps everything crisp.
- Seasonings: Salt, garlic powder, black pepper, and Italian seasoning adds flavour with minimal effort.
Optional add-ins:
- Mixed greens: Add for extra fiber and texture. My favorite is pre-washed arugula.
- Fresh basil: Optional but recommended as it makes this dish taste super fresh.
- Parmesan cheese: You can easily omit this if you are vegan or dairy-free.
Keep scrolling for the full recipe card with ingredient amounts and detailed instructions!
Equipment Needed
- Large rimmed baking sheet (if you don’t have a large one, you may need to use two smaller ones)
- Parchment paper
- Cutting board
- Knife
- Wooden spoon or tongs
Dietary Variations
- Gluten-Free: Use certified gluten-free gnocchi. Some potato or cauliflower gnocchi options are naturally gluten-free.
- Dairy-Free: Omit the parmesan cheese or use a dairy-free alternative.
- Vegetarian: Replace sausage with vegetarian/vegan sausage or other plant-based proteins.
How to Make Sheet Pan Gnocchi with Sausage
Step 1: Prepare the oven and sheet pan.
Step 2: Add gnocchi, tomatoes, asparagus, onion and sausage to the pan.
Step 3: Drizzle with olive oil, season and stir.
Step 4: Bake for 20 minutes.
Step 5: Stir then broil for extra crispiness.
Step 6: Serve over mixed greens with fresh basil and parmesan cheese.
Lower Effort Tips
- Use store-bought gnocchi. It roasts well without needing to be boiled.
- Skip the mixing bowl. Toss everything directly onto the sheet pan for minimal cleanup.
- Use pre-cut vegetables from the grocery store. Save prep time with pre-cut onion and/or asparagus.
- Double the recipe. Store leftovers in a glass container for easy lunches.
Storage & Reheating Instructions
- Refrigerate: Store leftover gnocchi in an airtight container for up to 3 days.
- Reheat: Warm in the microwave or in the oven until heated through.
- Freeze: Not recommended — leftover gnocchi and veggies become soft after freezing.
FAQs
Shelf-stable or refrigerated store-bought gnocchi both work well. Just avoid frozen gnocchi, which tends to release too much moisture.
No. That’s the beauty of this recipe. The gnocchi cooks and crisps directly on the sheet pan, saving time and dishes.
Yes. Chicken sausage or plant-based sausage will work well. Just make sure whatever you use is cut into bite-sized pieces.
You can chop the vegetables and sausage ahead of time and store them in an airtight container in the fridge. You can also store the cooked recipe for about 3 days in the fridge.
More Recipes You’ll Love
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Easy sheet pan gnocchi with sausage and vegetables
Equipment
- Large rimmed baking sheet If you don’t have a large one, you may need to use two smaller ones
- Parchment paper
- Cutting board
- Sharp knife
- Wooden spoon or tongs
Ingredients
- 1 500g package gnocchi
- 1 pint Cherry tomatoes or grape tomatoes
- 1 lb Asparagus, cut into bite sized pieces
- 1 Small red onion, sliced
- 500 g Mild Italian sausage, cut into bite sized pieces
- 3 tbsp Olive oil
- 1/4 tsp Salt
- 1/2 tsp Garlic powder
- 1 tsp Italian seasoning
Optional ingredients
- 142 g package Mixed greens, arugula, baby spinach, or other
- 1/4 cup Fresh basil
- 1/4 cup Parmesan, shredded
Instructions
- Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
- Add 1 package of gnocchi, 1 pint cherry tomatoes, 1 lb of bite-sized pieces of asparagus, 1 sliced red onion, and 500 g cut sausage to the prepared baking sheet.
- Drizzle with 3 tbsp olive oil, then sprinkle with ¼ tsp salt, ½ tsp garlic powder, and 1 tsp Italian seasoning. Stir everything together until evenly coated. Spread out into a single layer.
- Bake for 20 minutes, or until the sausage is cooked through (internal temperature should reach 160°F / 71°C).
- Remove the sheet pan from the oven and give everything a quick stir. Set the oven to broil and return the pan to the oven for 2–3 minutes, until lightly browned.
- Serve warm in individual bowls on top of 142g mixed greens. Top with ¼ cup fresh basil and ¼ cup parmesan, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my family’s top 3 dinner recipes. It’s easy, delicious and makes great leftovers. You’ll love it!