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Sheet Pan Chicken Sausage & Veggie Gnocchi on a sheet pan.

Sheet Pan Chicken Sausage & Veggie Gnocchi

Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 461kcal
Author: Lauren
This Sheet Pan Chicken Sausage & Veggie Gnocchi is an easy one-pan dinner with savory sausage, pillowy gnocchi, colorful roasted vegetables, and simple seasonings. Ready in about 30 minutes, it's an easy dinner that's perfect for busy weeknights with minimal cleanup.
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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

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

I used Aidells Italian Style Smoked Chicken Sausage

Nutrition

Serving: 350g (about 2 cups) | Calories: 461kcal | Carbohydrates: 51.5g | Protein: 21.3g | Fat: 18.9g