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Sheet pan gnocchi with sausage and vegetables cooked on a pan with two wooden spoons.
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5 from 1 vote

Easy sheet pan gnocchi with sausage and vegetables

This sheet pan dinner recipe is a cozy, hands-off dinner made with store-bought gnocchi, juicy tomatoes, asparagus, and savoury Italian sausage.
The best part? You don’t have to pre-boil the gnocchi. It softens and crisps up in the oven!
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Keyword: dairy-free, dinner, gluten-free
Servings: 4
Calories: 736kcal
Author: Becca Harris, RD, MHSc

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

Try different variations by swapping in cauliflower gnocchi, chicken sausage, or your favorite veggies.
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.

Nutrition

Calories: 736kcal | Carbohydrates: 59g | Protein: 30g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 100mg | Sodium: 1579mg | Potassium: 1002mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2439IU | Vitamin C: 43mg | Calcium: 239mg | Iron: 10mg