Sheet Pan Pesto Gnocchi and Sausage
This Sheet Pan Pesto Gnocchi with Sausage is a quick and easy one-pan dinner made with crispy roasted gnocchi, savory sausage, and colorful veggies tossed in fresh basil pesto. Perfect for busy weeknights, it’s ready in under 30 minutes with minimal cleanup.
If you’re looking for a quick and easy weeknight dinner, this Sheet Pan Pesto Gnocchi with Sausage is the answer. Made with soft, pillowy gnocchi, savory sausage, fresh vegetables, and a flavorful basil pesto, everything cooks together on one pan for the ultimate fuss-free meal. No boiling required—the gnocchi roast in the oven until perfectly golden and crispy on the outside while staying tender inside.
This simple sheet pan recipe is ready in under 30 minutes, making it a family-friendly dinner that’s perfect for busy nights, meal prep, or when you just want something comforting without the extra dishes.
Looking for other easy dinners? Check out my Creamy Italian Sausage, Marry Me Chicken Orzo Soup, and Honey Cashew Chicken.
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Ingredients
Potato Gnocchi - I use shelf stable Dellalo gnocchi.
Italian Chicken Sausage - this adds protein and delicious Italian flavor.
Broccoli - for nutrition, color, and flavor!
Red Onion - adds delicious onion flavor along with some crunch.
Tomatoes - I use grape tomatoes but cherry tomatoes would work well, too.
Carrots - This hearty vegetable that stands up to the soft gnocchi and sausage really well.
Pesto - you can use store-bought pesto or homemade pesto.
Parmesan Cheese - to sprinkle on top prior to serving.
Olive Oil - I add a couple tablespoons of olive oil if my pesto is on the thicker side.
Variations
Different Sausage - I definitely recommend using pre-cooked or smoked sausage, but you could really use any variety or flavor of sausage that you like. I think Italian chicken sausage goes really well with the pesto flavor.
Different Veggies - you could use other vegetables like bell pepper, zucchini, mushrooms, cauliflower, or diced potatoes.
Add Garlic - you could add some fresh garlic flavor by adding 3 cloves of mined garlic.
Add Some Spice - you can use a spicy sausage or a pinch of red pepper flakes to add some heat to this sheet pan gnocchi recipe.
Different Cheese - instead of topping with shredded Parmesan you could top with crumbled goat cheese, crumbled feta cheese, or shredded manchego.
Different Gnocchi - I use store-bought gnocchi because I love the Delallo brand, but you could also use cauliflower gnocchi or homemade gnocchi. You can also use gluten-free gnocchi if you need.
Step by Step Instructions
Photo 1. Prep the veggies and place them in a large bowl with the sausage and gnocchi.
Photo 2. Add the pesto and toss to combine. Add a drizzle of olive oil too, if needed to thin out the pesto.
Photo 3. Spread the gnocchi mixture out on a parchment paper lined baking sheet.
Photo 4. Bake at 400 degrees F for 30-35 minutes, until the vegetables are tender and the gnocchi is fluffy on the inside and crispy on the outside. Serve sprinkled with shredded Parmesan cheese.
Expert Tips
Storage - store leftovers in an airtight container in the fridge for 3-4 days. You can reheat leftovers in the microwave, oven, or air fryer.
Use Pre-cooked Sausage - pre-cooked or smoked sausage is the best for this recipe, for even cooking and quick prep.
Prep Ahead - you can prep all of the veggies and sausage ahead of time, so when dinner time comes all you need to do is toss it all together and bake.
Recipe FAQs
Nope! You can bake the un-cooked store-bought gnocchi straight from the package.
Yes! Simply use a vegan sausage/field roast, vegan Parmesan, and vegan pesto.
Yes! Frozen gnocchi works well, but don’t thaw it first. Just add a couple of extra minutes to the roasting time until golden and crisp.
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 Pesto Gnocchi and Sausage
Ingredients
- 12 ounces Italian chicken sausage
- 16 ounce potato gnocchi I use store-bought
- 2 large carrots sliced
- 10 ounces grape tomatoes
- 3 cups chopped broccoli
- ½ red onion sliced
- 6-7 ounces pesto
- 1-2 tablespoon olive oil
- shredded Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- In a large bowl, combine the sausage, gnocchi, veggies, and pesto.
- Stir well to combine. If your pesto is thick and difficult to combine with the mixture, give it a drizzle of olive oil.
- Bake in the preheated oven for 30-35 minutes, until the gnocchi is fluffy and crispy and the veggies are tender.
- Serve topped with shredded Parmesan cheese. Enjoy!
