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Sheet Pan Sausage Gnocchi

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This sheet pan sausage gnocchi is the ultimate easy weeknight dinner-crispy golden no-boil gnocchi, juicy sausage, roasted veggies, and melty cheese all baked together on one pan. Simple, flavorful, and cooks up in under 30 minutes!

Overhead view of finished sheet pan sausage gnocchi with roasted vegetables, melted cheese, and fresh herbs.

My good friend Jordy originally made me a version of this sheet pan sausage gnocchi recipe, and I was instantly hooked. It's delicious, filling, and works any time of year! I've made a few additions which is part of the beauty of this dish. It's one of those meals you can easily tweak depending on what you have on hand! Plus, we all know how much I love a good sheet pan dinner! Less mess, less fuss, let's go 🙌🏻.

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Sheet pan sausage gnocchi with a wooden spoon lifting a serving of gnocchi, turkey sausage, roasted vegetables, and melted cheese.

Why You'll Love It

Everything roasts together on a SINGLE sheet pan, even the gnocchi! Ergo, minimal cleanup. Win-win! Plus, it's totally customizable depending on what you have in the fridge.

Ingredients

  • 1 lb shelf-stable gnocchi
  • 12 oz turkey kielbasa sausage, sliced (chicken sausage also works great)
  • 8 oz mushrooms, sliced
  • 1 bell pepper, sliced
  • 4 oz red onion, thinly sliced
  • 12 oz cherry tomatoes
  • 3 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded mozzarella
  • 2 cups fresh spinach
  • Fresh parsley (for serving)
  • Parmesan cheese (for serving)
  • Optional: pesto for drizzling

📝 For exact measurements, check out the recipe card below!

Close-up of finished sheet pan sausage gnocchi with blistered tomatoes, turkey sausage, melted cheese, and fresh herbs.

Tips & Tricks

  • Don't overcrowd the pan: Use a large sheet pan so everything roasts (not steams)
  • Slice evenly: Helps everything cook at the same rate.
  • Use shelf-stable gnocchi: No need to boil! It crisps up perfectly in the oven.
  • Add spinach at the end: It wilts quickly! Add it too early and you'll end up with crispy bits of charcoal 😅.
  • Broil for a golden finish: Just 1 to 2 minutes for that extra crisp top.
Overhead angle of sheet pan sausage gnocchi with a wooden spoon and roasted tomatoes, peppers, gnocchi, and turkey sausage.

Variations & Substitutions

Make it vegetarian: Skip sausage and add extra mushrooms or zucchini.

Switch the protein: Try chicken apple sausage, spicy Italian sausage, or even cooked chicken.

Change the veggies: Broccoli, asparagus, or green beans all work well.

Add heat: Red pepper flakes or hot Italian sausage.

Cheese swap: Use fontina, provolone, or parmesan instead of mozzarella.

Finish with flavor: A drizzle of pesto or balsamic glaze adds a delicious splash of extra flavor.

Close-up of sheet pan sausage gnocchi with crispy gnocchi, turkey sausage, roasted vegetables, and melted cheese.

FAQs

Do I need to boil the gnocchi first?

Nope! Shelf-stable gnocchi goes straight onto the sheet pan and gets perfectly crispy in the oven.

Can I make this ahead of time?

You can chop everything ahead, but it's best baked fresh for that crispy texture.

Can I freeze it?

I don't recommend it. Gnocchi texture changes after freezing.

Vertical view of finished sheet pan sausage gnocchi with roasted peppers, tomatoes, gnocchi, and melted cheese with wooden spoon.
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Overhead view of finished sheet pan sausage gnocchi with roasted vegetables, melted cheese, and fresh herbs.

Sheet Pan Sausage Gnocchi

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  • Author: Aberdeen
  • Total Time: 35 minutes
  • Yield: Serves 4 to 6 1x
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Description

This easy sheet pan sausage gnocchi features crispy no-boil gnocchi, juicy sausage, roasted veggies, and melty cheese-all cooked together on one pan for a simple, no-fuss dinner.

Ingredients

Units Scale
  • 1 lb gnocchi, shelf stable
  • 12 oz turkey kielbasa sausage, sliced
  • 8 oz cremini mushrooms, sliced
  • 1 bell pepper, thinly sliced
  • 4 oz red onion, thinly sliced
  • 12 oz cherry tomatoes
  • 3 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp coarse salt
  • ½ tsp ground black pepper
  • 1 cup mozzarella cheese, shredded
  • 2 cups fresh spinach, roughly chopped
  • Fresh parsley, roughly chopped for serving
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Instructions

  1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
  2. Add gnocchi, sausage, mushrooms, bell pepper, onion, and tomatoes to the pan.
  3. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss to combine.
  4. Spread everything into an even layer. Place on a middle rack in the preheated oven.
  5. Roast for 20 to 25 minutes, stirring once halfway through, until gnocchi is golden and veggies are tender.
  6. Add spinach and toss gently to wilt.
  7. Sprinkle mozzarella over the top.
  8. Broil for 1 to 2 minutes until cheese is golden and bubbling.Finish with a sprinkle of parsley. Serve warm.

Equipment

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the oven at 375°F or in the air fryer to help bring back the crispy texture. The microwave works too, but the gnocchi will be softer.

Make Ahead: Chop all veggies and slice sausage ahead of time for quicker prep.

Pan Size Matters: Use a large sheet pan to avoid overcrowding-this helps the gnocchi crisp up instead of steam.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: American

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