Sheet Pan Sausage Gnocchi
This sheet pan gnocchi is a simple dinner that has sausage, broccolini and a buttery parmesan flavor that is light, fresh but high in protein. Perfect for a family friendly weeknight meal!
I’ve been obsessed with sheet pan dinners lately and this sheet pan gnocchi is 100% now part of my regular rotation! It’s so easy to make- essentially all you have to do is dump everything on a sheet pan and bake! You can use my homemade gluten free gnocchi, store bought, or just regular if you are not GF.
This is a very simple recipe made with basic, pantry staple ingredients, so no need to go out and buy anything fancy! It requires very little time chopping (just the broccoli) so it’s an almost hands off recipe! If you love this recipe, try my salmon piccata or broccoli cheddar pasta next.
Quick tips!
- I used a classic gluten free potato gnocchi. I don’t recommend cauliflower gnocchi here as it bakes up very differently and may burn more easily with the bake time needed for the sausage and broccoli.
- Feel free to add in some extra herbs! I like to keep it simple with the parmesan and butter because the Italian sausage already adds a lot of flavor, but you can add fresh or dried basil, thyme, parsley etc.
How to make sheet pan gnocchi
Preheat the oven to 400 degrees Fahrenheit.
Chop up the broccolini into small, 1 inch pieces and add to a large baking sheet with the gnocchi. In a small dish, whisk up the olive oil, minced garlic, salt, pepper, and half of the parmesan cheese (1/4 cup).
Pour on top of the broccolini and gnocchi and use your hands to toss really well until everything is well coated.
Crumble up the sausage on top. I used a ground sausage, but if you are using links you can either remove them from their casings and crumble up or just cut into small (roughly 1 inch) pieces. Add to the baking sheet and spread evenly.
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Bake, uncovered, for 25-30 minutes or until the sausage is fully cooked.
Add the butter on top and let melt, then toss to combine. Toss in the remaining 1/4 cup of parmesan. Serve as is or garnish with more parmesan, red pepper flakes, or fresh parsley. Enjoy and try my tuscan gnocchi soup next!
How to store
Once cooked, this sheet pan gnocchi will last in the fridge for about 3-4 days. You can serve it cold over a salad, or reheat and serve warm! If reheating, I usually use my air fryer, but you can also pop everything back in the oven at 300 until warm through the center. I like to add a little bit more olive oil or butter and then top it off with parmesan so it feels nice and fresh again!
Variations
While I love the sausage and broccolini combination here, you can really use whatever you like or have on hand. Some diced up carrots, red onion, bell peppers, tomatoes, cauliflower etc. Feel free to pack in the veggies! If you use denser ones like squash, carrots or sweet potato, keep in mind the bake time is slightly longer so you may want to add those to the pan first, bake for 10 minutes, then add everything else. Other ideas:
- Serve alongside a side kale salad or caesar salad for extra veggies.
- Add a scoop of my homemade pesto on top for added flavor.
- Drizzle on my red pepper sauce for a bit of color and more flavor.
More sheet pan recipes!
Lastly, if you make this maple glazed salmon, don’t forget to tag me on instagram so I can see your creation. Leave a comment and rating below and let me know how it turns out!
Sheet Pan Sausage Gnocchi
by: claire cary
Ingredients
- 1 pound gluten free gnocchi
- 1 bunch broccolini
- ¼ cup olive oil
- 2 tablespoons minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated parmesan divided
- 1 pound Italian sausage
- 2 tablespoons butter
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Chop up the broccolini into small, 1 inch pieces and add to a large baking sheet with the gnocchi.
- In a small dish, whisk up the olive oil, minced garlic, salt, pepper, and half of the parmesan cheese (1/4 cup).
- Pour on top of the broccolini and gnocchi and use your hands to toss really well until everything is well coated.
- Crumble up the sausage on top. I used a ground sausage, but if you are using links you can either remove them from their casings and crumble up or just cut into small (roughly 1 inch) pieces. Add to the baking sheet and spread evenly.
- Bake, uncovered, for 25-30 minutes or until the sausage is fully cooked.
- Add the butter on top and let melt, then toss to combine. Toss in the remaining 1/4 cup of parmesan. Serve as is or garnish with more parmesan, red pepper flakes, or fresh parsley. Enjoy!
Notes
Comments
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