Easy Sheet Pan Gnocchi with Sausage and Veggies
This one pan meal skips the boiling water to give you perfectly crispy gnocchi alongside roasted veggies and savory sausage.
recipesbynani.comIf you are looking for a dinner that saves you from doing a mountain of dishes, this sheet pan gnocchi is going to be your new best friend. By roasting the gnocchi directly on the pan with olive oil and Italian seasoning, you get a wonderful golden crust that you just cannot achieve by boiling it in water.
This meal is naturally hearty and comes together so quickly on a busy weeknight. I love to use whatever vegetables I have in my crisper drawer, but the combination of cherry tomatoes, red onion, and zucchini is a classic that tastes like summer on a plate.
🧺 Ingredients
- 1 pound shelf stable or refrigerated gnocchi
- 1 pint cherry tomatoes
- 3 cloves garlic, thinly sliced
- 1 small red onion, sliced
- 1 medium zucchini, sliced
- 12 ounces smoked sausage, sliced
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning
- Salt and black pepper to taste
- 1/2 cup shredded Parmesan cheese
- Fresh chopped parsley for garnish
👩🍳Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit.
- 2
Place the gnocchi, cherry tomatoes, sliced garlic, red onion, zucchini, and sliced sausage onto a large rimmed baking sheet.
- 3
Drizzle the olive oil over the ingredients and sprinkle with the Italian seasoning, salt, and pepper.
- 4
Toss everything well until evenly coated, then spread the mixture into a single flat layer.
- 5
Bake for 20 to 25 minutes or until the gnocchi is golden and the vegetables are tender.
- 6
Remove from the oven, sprinkle with the Parmesan cheese and fresh parsley, and serve immediately.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to 5 days. If you want to get a head start, feel free to chop your vegetables and slice the sausage the day before. Reheat leftovers in the microwave or a warm oven until heated through.
Made this recipe? Let us know how it went.
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