Sheet Pan Gnocchi and Sausage
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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!
Looking for more easy sheet pan meals? You’ll love Sheet Pan Salmon and Asparagus with Potatoes, Sheet Pan Balsamic Chicken with Potatoes and Carrots, and Sheet Pan Lemon Herb Tuna Steaks and Potatoes.
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.
Frequently Asked Questions
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.
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.
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.
Expert Tips
- 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
For more ways to serve pillowy gnocchi, try my recipes for Gnocchi in Tomato Cream Sauce, Chicken and Mushroom Gnocchi Skillet, and Creamy Garlic Lemon Shrimp and Gnocchi.
Did you make this Sheet Pan Gnocchi and Sausage meal? FANTASTIC. Please rate the recipe below and leave a comment! And be sure to tag me on social when you share a photo, I love to see your CDLC creations!
Sheet Pan Gnocchi and Sausage
Ingredients
- 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
- ½ teaspoon dried herbs , or 2 teaspoons fresh herbs, see note
- ¼ teaspoon crushed red pepper flakes
- 1-2 cups fresh greens, see note
Herb Dressing (optional)
- ¾ cup olive oil
- ¼ 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
- generous salt and pepper to taste
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was excellent! My fiancé couldn’t stop complimenting this dish. It was light, fresh, and full of flavor! I am a big gnocchi fan, so I will add the full 16oz package next time around! I also want to eventually try this with hot Italian sausage!
Can you use frozen gnocchi?
This recipe is intended for dry gnocchi for sure!
There store only had fresh/refrigerated gnocchi. Could I put it in for less time?
I would just put it all in together as written and then keep an eye on the gnocchi and sausage. Take it out when the gnocchi gets browned around the edges. 🙂
What if I only have frozen gnocchi?
This recipe hasn’t been tested for frozen gnocchi, sorry. This recipe is intended for dry gnocchi.
Hello,
Just wanted to make sure: Do I need to pre-boil the gnocchi?
disregard. thanks
Really delicious recipe. I love it yummy!!! It’s really awesome. Will surely try this. You can also try this one
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Loved this. Made it last night. It was flavorful and filling even without the dressing. The dressing adds a nice pop of acidity. I did think mine was a little salty, so I’ll have to play around with that, but roasted gnocchi? Amazing.
If you use homemade gnocchi do you boil them first.
How much oil do you use to toss the sausage gnocchi mixture?
Sorry about that- 3 tablespoons!
how many pounds or ounces of turkey sausage is needed for this recipe please. Thank you.
This sounds really good, I love gnocchi & I can make it vegan easily so I love that. One question: how much olive oil do you use to bake the gnocchi? Thank you!
Sorry about that mistake- 3 tablespoons! I updated the recipe 🙂