Sheet Pan Lemon Parmesan Sausage and Gnocchi
Sheet Pan Lemon Parmesan Sausage and Gnocchi is a simple, flavor-packed dinner made with crispy gnocchi, savory chicken sausage, and bright lemony Parmesan goodness. Everything roasts together on one pan for an easy, comforting meal that’s perfect for busy weeknights.
Golden, crispy gnocchi. Juicy sausage. Bright lemon. Salty Parmesan. This Sheet Pan Lemon Parmesan Sausage Gnocchi is the kind of dinner that feels a little fancy but takes almost no effort. Ever since making my other Sheet-Pan Gnocchi recipe, I've been dying to make another. Everything roasts together on one pan, letting the gnocchi crisp on the outside while soaking up all those savory, citrusy flavors.
It’s weeknight-easy, weekend-worthy, and the perfect balance of cozy and fresh—exactly the kind of meal you’ll want to make on repeat when you need something comforting without spending hours in the kitchen.
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Why You'll Love This Recipe
- One Pan Wonder – Everything cooks on a single sheet pan, making prep and cleanup quick and easy.
- No Boiling – The gnocchi roasts directly in the oven, creating golden edges with a tender center.
- Bright Flavors – Lemon and herbs keep the dish fresh while sausage and Parmesan add cozy richness.
- Weeknight-Friendly – Simple ingredients and hands-off cooking make this perfect for busy nights.
- Customizable – Easily adapt it with different veggies, proteins, or cheeses based on what you have on hand.
- Family-Approved – Familiar flavors with just enough flair to please both kids and adults.
- Great for Leftovers – Reheats well and tastes just as delicious the next day.
Ingredients
Shelf-stable Gnocchi – soft potato gnocchi that crisps beautifully in the oven while staying tender inside.
Chicken Sausage - pre-cooked chicken sausage adds rich, savory flavor and hearty protein to balance the light lemony notes.
Brussels Sprouts - add a crisp-tender texture and slightly nutty, caramelized flavor that pairs perfectly with the savory sausage and bright lemon Parmesan notes.
Red Onion - I love the flavor that red onion adds along with some crunch. White onion will also work.
Extra-Virgin Olive oil – Helps everything roast evenly and promotes golden, crispy edges.
Lemon zest – Brings bright citrus aroma and fresh flavor without extra acidity.
Fresh lemon juice – Adds a pop of tangy freshness that lifts the entire dish.
Garlic – Infuses the gnocchi and sausage with warm, savory depth as it roasts.
Parmesan Cheese – Melts slightly and crisps in spots, adding salty, nutty richness.
Dried Italian herbs – A classic blend that adds earthy, aromatic flavor and enhances the savory elements of the dish.
Salt and Black Pepper – enhance and sharpen all the flavors in the pan.
Please refer to the recipe card for the complete list of ingredients and quantities.
Variations
Fresh Herbs – add some fresh basil, fresh parsley, or fresh rosemary to finish the dish with a burst of color and herbaceous freshness.
Different Protein - you can use plant-based sausage, smoked sausage, kielbasa, diced chicken breasts, or even throw in some rotisserie chicken for the last 10 minutes.
Add Some Spice - use hot Italian sausage or add a pinch of red pepper flakes for more heat.
Different Veggies - I love Brussels sprouts in this recipe but you could also use broccoli, cauliflower, asparagus, cherry tomatoes, green beans, sliced bell pepper, diced zucchini, or summer squash.
Step by Step Instructions
Photo 1. Add the dressing ingredients to a bowl and whisk well to combine. These are my favorite glass bowls!
Photo 2. Add the gnocchi, red onion, and Brussels sprouts to a large bowl.
Photo 3. Add the dressing and toss well to combine.
Photo 4. Add the sliced sausage and Parmesan cheese and toss well.
Photo 5. Spread evenly on a parchment lined baking sheet and then add to the preheated oven and bake for 25-30 minutes, tossing once halfway through.
Photo 6. Serve topped with additional shredded Parmesan. Enjoy!
Expert Tips
Use shelf-stable gnocchi for best results – It roasts up crisp on the outside without falling apart, unlike fresh or refrigerated gnocchi.
Storage - store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Don’t overcrowd the pan – Spread everything into a single, even layer so the gnocchi browns instead of steaming.
Stir once, not constantly – Giving it a little stir halfway through allows a golden crust to form while still cooking evenly.
Zest the lemon before juicing – Lemon zest adds bright flavor without excess moisture that could soften the gnocchi.
Adjust seasoning after roasting – Sausage and Parmesan vary in saltiness, so taste before adding extra salt.
For extra crispiness – broil for 1–2 minutes at the end, keeping a close eye to avoid burning.
Finish with fresh herbs – Adding parsley or basil after cooking keeps the flavor fresh and vibrant.
Recipe FAQs
Shelf-stable gnocchi works best for roasting, but fresh or refrigerated gnocchi can be used—just expect a softer texture with less crisping.
No, I used fully-cooked sausage to begin with and even if you use raw sausage, it will cook fully in the oven as long as it’s cut into bite-sized pieces and spread evenly on the pan.
Yes! Broccoli, asparagus, zucchini, or cherry tomatoes all roast well and can be added at the start or halfway through depending on tenderness. See the variations section for more ideas.
Reheat in the oven or air fryer to restore crispness, or microwave for a quick option with softer texture.
Other Sheet Pan Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Sheet Pan Lemon Parmesan Sausage and Gnocchi
Ingredients
Lemon Dressing
- ½ cup olive oil
- 3 cloves garlic minced
- juice from 1 lemon
- zest from ½ lemon
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
- ½ teaspoon pepper
Sausage Gnocchi Mixture
- 6 cups brussels sprouts halved
- 1 red onion sliced
- 1 lb shelf stable gnocchi
- 1 lb fully cooked chicken sausages sliced into bite-sized pieces
- ½ cup shredded Parmesan cheese plus more for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
- Make the dressing by whisking together the oil, lemon juice, lemon zest, minced garlic, Italian herbs, salt, and pepper
- Add the Brussels sprouts, onion, and gnocchi to a large bowl and toss with the dressing.
- Prepare the sausage by slicing it into bite-sized pieces so it cooks evenly and browns well in the oven.
- Add the sausage and Parmesan cheese to the bowl with the veggies and gnocchi, and toss again.
- Spread out evenly on the baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until the gnocchi is golden and crisp and the sausage is golden.
- Sprinkle with extra Parmesan, if desired.
- Enjoy!
