Sheet Pan Gnocchi and Sausage is a dish that’s so very easy to make and takes only 30 minutes from start to finish. Garlicky, tender gnocchi, savory kielbasa, and juicy, oven-burst tomatoes meet fresh greens and an herby dressing that’s out-of-this-world delicious!
Gnocchi are the underrated gems of the carb world. Not quite a pasta, definitely not a grain, just delicious little pillow dumplings made with potatoes of all things. Gnocchi goes great with sauces and other meats, chicken and shrimp being two of my favorites in particular. But since I’ve started eating gnocchi and sausage, I have to say, the flavor combination of both is edging out the shrimp and chicken to be my favorite way to eat gnocchi!
Here’s How You Make It
- First, preheat your oven to 400 degrees.
- Next, on a large, rimmed sheet pan, combine the gnocchi, sausage, tomatoes, garlic, olive oil, salt, pepper, red pepper flakes, and herbs. Toss to combine all of the ingredients, then spread it all out on the sheet pan.
- Put the sheet pan in the oven and bake the gnocchi and sausage in preheated oven for 20-25 minutes, or until the gnocchi is tender and the tomatoes burst.
- While the sheet pan sausage and gnocchi are cooking, make the dressing by combining all of the dressing ingredients in a blender or a food processor and pulsing for 30 seconds.
- Remove the gnocchi and sausage from the oven and toss the fresh greens in with the gnocchi and sausage mixture. Drizzle herb dressing over the top and serve.
Why This Recipe Works
Pre-made gnocchi — Sure, you could make your own gnocchi but no one has time for that. Use the pre-made, dried gnocchi, to save time.
Simple preparation — The best part about sheet pan meals is the ease of prep (and clean-up too!). The best part about sheet pan sausage and gnocchi is all of the above — oh and of course, it’s soooo tasty too!
Pantry ingredients — You probably have everything you need to make this dish in your pantry or fridge right now. And if you don’t have gnocchi you can easily find it in the pasta aisle of your local grocery store.
Family-friendly — Big kids love this dish because it’s different but not too different you know? They might balk at the gnocchi at first but they’ll be hooked after one taste, trust me! And this dish is great for little kids too because the gnocchi and bites of sausage make great finger foods. Plus they can easily pick out the stuff you know they’re probably not going to want to eat like wilted greens and burst tomatoes.
What’s the Difference Between Gnocchi and Pasta?
Gnocchi is made from a combination of potatoes, flour, eggs, and, on occasion, cheese. Gnocchi are rolled into small little dumpling shapes. Pasta is made from flour and water (sometimes eggs) and is then rolled into different shapes like rotini, spaghetti, shells, etc.
Can I Substitute Gnocchi for Pasta?
If you don’t have gnocchi, you can substitute pasta BUT you’ll need to cook it separately from the sausage and according to package directions. Then, once both things are cooked (the sheet pan sausage as directed, and also the pasta, separately), you can combine the pasta with the sausage, tomatoes, and other seasonings and add the dressing.
Do You Have to Boil Dried Gnocchi?
If you’re using dried gnocchi, you do not have to boil it first before putting it on the sheet pan. There is enough moisture in the tomatoes and steam from the sausage to keep the gnocchi moist in the oven. Puls, the gnocchi will also absorb the dressing you pour over the sheet pan gnocchi and sausage at the end.
- For fresh herbs, my preference is to use parsley, cilantro, basil, and/or thyme. If you only have dried herbs, no worries, just sprinkle on some Herbs de Provence herb blend to your taste.
- I used a combination of baby spinach and kale. Arugula would be great too!
- This gnocchi recipe will keep in the fridge for up to 3 days. I don’t recommending freezing already cooked gnocchi. It starts to break down and get mushy upon thawing.
- If you don’t want to make the dressing, you can substitute a store-bought lemon vinaigrette.
- If you don’t want to use turkey kielbasa, you can substitute any other kind of sausage you like. However, turkey kielbasa is generally pre-cooked, so if you are using raw sausage, you should brown it in a skillet with oil or butter first before cutting into 1-inch pieces and baking on the sheet pan.
More Recipes You’ll Love
- Orecchiette Pasta with Sausage
- Sausage and Cabbage Skillet
- Tuscan Sausage Pasta
- Sausage Breakfast Casserole
- Sheet Pan Gnocchi and Veggies
If you make this blueberry cobbler, please come back and let me know what you think by leaving a comment and rating the recipe! And be sure to snap a photo and email it or tag me on social media, I love connecting with you and seeing your CDLC creations!
Sheet Pan Gnocchi and Sausage
- 12 ounces dry gnocchi
- 2 turkey kielbasa sausages - cut into 1/4-inch rounds
- 1 pint grape tomatoes
- 2 teaspoons minced garlic
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1/2 teaspoon dried herbs - or 2 teaspoons fresh herbs, see note
- 1/4 teaspoon crushed red pepper flakes
- 1-2 cups fresh greens - see note
Herb Dressing (optional)
- 3/4 cup olive oil
- 1/4 cup water
- 2 tablespoons fresh-squeezed lemon juice
- 1 teaspoon minced garlic - or 1/2 teaspoon garlic powder
- 1 tablespoon fresh herbs - like parsley, cilantro, dill, thyme, basil OR 1 teaspoon dried herb blend
- Preheat oven to 400 degrees.
- On a large, rimmed sheet pan combine gnocchi, sausage, tomatoes, garlic, olive oil, salt, pepper, red pepper flakes, and herbs. Toss to combine, then spread out on the sheet pan.
- Bake in preheated oven for 20-25 minutes until gnocchi is tender and tomatoes burst.
- Combine dressing ingredients in a blender or food processor and pulse for 30 seconds.
- Remove from oven and toss the fresh greens in with the gnocchi and sausage mixture. Drizzle herb dressing over the top and serve.