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About This Recipe
This Sheet Pan Chicken Sausage & Veggie Gnocchi is one of those dinners that feels like comfort food without requiring much effort. The chicken sausage, gnocchi, and veggies roast together on one pan, while the pesto and simple Italian-inspired seasonings bring big flavor with almost no prep.
One of my favorite things about this recipe is how the gnocchi cooks in the oven. Instead of boiling it first, it roasts right alongside the vegetables, becoming lightly crisp on the outside while staying soft and pillowy in the middle. It’s a fun, easy twist that saves both time and dishes.
Whether you’re looking for a quick weeknight dinner, an easy meal prep option, or a recipe to help clean out the vegetable drawer, this sheet pan meal checks all the boxes. It’s hearty, customizable, requires minimal prep, and is ready in about 30 minutes from start to finish.
For more easy sheet pan meals, try my Sheet Pan BBQ Chicken Flatbread, Sheet Pan Surf and Turf Tacos, Honey Mustard Salmon & Broccoli, Sheet Pan Steak and Potatoes, or Easy Sheet Pan Meatballs.
Why You’ll Love This Sheet Pan Gnocchi Recipe
- One-pan meal = easy cleanup: Everything cooks together on a large baking sheet, so you’ll spend less time washing dishes.
- Quick dinner: It’s the perfect solution for busy nights when you want something homemade without spending hours in the kitchen.
- Balanced and satisfying: Chicken sausage adds protein, gnocchi makes it hearty, and plenty of colorful vegetables round out the meal.
- Packed with lots of flavor: A little pesto, Italian seasoning, garlic, and Parmesan make every bite taste like much more effort than it actually is.
- Easy to customize: Swap with your favorite veggies, use a different sausage, or add extra toppings based on what you have on hand.
- Italian-style chicken sausage links: I used Aidells Italian Style Smoked Chicken Sausage, sliced into thick coins. Any fully cooked chicken sausage works well, including spicy or roasted garlic varieties.
- Potato gnocchi: Shelf-stable gnocchi roast beautifully on a sheet pan, becoming lightly crisp on the outside while staying soft and pillowy inside. Refrigerated or any store-bought gnocchi also works.
- Veggies: Zucchini, red bell pepper, red onion, and cherry tomatoes create a colorful mix that roasts beautifully. Feel free to substitute broccoli, asparagus, mushrooms, Brussels sprouts, yellow squash, or green beans depending on the season.
- Olive oil: Avocado oil is another great option.
- Pesto: Adds tons of flavor with very little effort. Store-bought basil pesto keeps this recipe quick, but homemade works too. Sun-dried tomato pesto is another delicious variation.
- Seasonings: Italian seasoning, garlic powder, salt, and black pepper keep the flavors simple while complementing the pesto.
- Parmesan cheese: Freshly grated Parmesan melts best and adds a salty, nutty finish.
- Optional for topping: Grated or shaved Parmesan, fresh herbs, and an extra drizzle of pesto make this dinner feel a little extra special.
- Switch up the veggies: Broccoli, mushrooms, asparagus, Brussels sprouts, cauliflower, or yellow squash all work well. Just choose vegetables with similar roasting times.
- Try a different protein: Italian turkey sausage, hot Italian sausage, sweet Italian sausage, smoked turkey sausage, or fully cooked pork sausage can all be substituted.
- Gluten-free: Use gluten-free gnocchi if needed.
- Cauliflower gnocchi: If you want to use frozen cauliflower gnocchi (like from Trader Joe’s), I would recommend air frying it first (or baking a little longer) to make sure it gets nice and crisp before adding it in with the rest of the ingredients.
- Make it vegetarian: Use your favorite vegan sausage instead of chicken sausage.
- Add more greens: Stir in a few handfuls of fresh spinach after baking. The residual heat will wilt it perfectly.
- Add some spice: Add crushed red pepper flakes before roasting or drizzle with hot honey before serving.
- Use a different cheese: Fresh mozzarella pearls, feta cheese, or crumbled goat cheese are both delicious additions after baking.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 425°F. Spray an extra-large sheet pan with nonstick cooking spray. Add the chicken sausage, gnocchi, zucchini, bell pepper, red onion, and cherry tomatoes to the prepared sheet pan. Drizzle everything with the olive oil and spoon the pesto over top. Sprinkle with the Italian seasoning, garlic powder, salt, and black pepper.
2. Toss everything together directly on the sheet pan until evenly coated, then spread it out into a single even layer.
3. Bake for 22–25 minutes, tossing halfway through, until the gnocchi is tender and lightly golden and the vegetables are roasted.
4. Sprinkle with grated Parmesan cheese, if desired, and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave until warmed through, or warm in a 375°F oven or air fryer for a few minutes to help the gnocchi crisp back up. I don’t recommend freezing this recipe, as the vegetables can become watery after thawing.
Helpful Tips
- Use an extra-large sheet pan: Crowding the pan causes the vegetables to steam instead of roast. If needed, divide everything between two sheet pans.
- Cut the vegetables into similar-sized pieces: This helps everything cook evenly.
- Spread everything into a single layer: Overlapping ingredients won’t brown as nicely.
- Toss halfway through baking: This encourages even roasting and helps the gnocchi get lightly golden on multiple sides.
- Use freshly grated Parmesan: It melts better and has much more flavor than the pre-shredded variety.
- Finish with fresh basil and extra pesto: Those fresh toppings brighten up the roasted flavors and take the dish to the next level.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Sheet Pan Chicken Sausage & Veggie Gnocchi
Ingredients
- 12 oz fully cooked Italian-style chicken sausage links sliced into coins ~1/4–1/2 inch thick
- 16 oz potato gnocchi
- 1 medium zucchini (290g) chopped into 1-inch pieces
- 1 red bell pepper (180g) chopped into 1-inch pieces
- 1/2 red onion (200g) chopped into 1-inch pieces
- 1 cup cherry tomatoes (150g) halved
- 1 Tbsp. olive oil
- 2 Tbsp. pesto (30g)
- 1 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/3 cup shredded parmesan cheese
- Optional for topping: grated or shaved parmesan, fresh basil, extra pesto
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Instructions
- Preheat the oven to 425°F. Spray an extra-large sheet pan with nonstick cooking spray.
- Add the chicken sausage, gnocchi, zucchini, bell pepper, red onion and cherry tomatoes to the prepared sheet pan. Drizzle everything with the olive oil and spoon the pesto over top. Sprinkle with the Italian seasoning, garlic powder, salt and black pepper.
- Toss everything together directly on the sheet pan until evenly coated, then spread it out into a single even layer.
- Bake for 22–25 minutes, tossing halfway through, until the gnocchi is tender and lightly golden and the vegetables are roasted.
- Sprinkle with grated Parmesan cheese, if desired, and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
