Need an easy, low‑cleanup dinner? This sheet pan gnocchi and sausage recipe looks and tastes like something special but comes together with almost no fuss. Everything roasts on a single baking sheet—golden, slightly crisp gnocchi, juicy cherry tomatoes, tender broccolini, and flavorful cooked Italian sausage—so prep is quick and cleanup is minimal.
Sheet Pan Gnocchi and Sausage
If you enjoy simple weeknight meals that still deliver on flavor, this sheet pan gnocchi is a great go‑to. The gnocchi roasts right on the sheet—no boiling required—so the outsides become lightly crisp while the centers stay pillowy. Pre‑cooked Italian chicken sausage adds protein without extra cooking time, and the roasted cherry tomatoes and broccolini contribute sweetness and texture. Finish with a generous sprinkle of Parmesan for a bright, savory finish.
Why this recipe works
This one‑pan meal is perfect for busy evenings: fast to assemble, bakes in about 20 minutes, and requires just a single rimmed baking sheet. The balance of textures—crispy edges and tender centers—plus the contrast of sweet roasted tomatoes and savory sausage makes it satisfying without being heavy.
- Minimal cleanup: everything cooks together on one pan.
- Protein‑rich: pre‑cooked sausage makes it hearty and quick.
- Vegetable‑forward: broccolini and cherry tomatoes add fiber and color.
- Fast: ready in about 30 minutes from start to finish.
What you’ll need
Only a handful of main ingredients plus pantry spices—most kitchens already have them. Exact measures are listed in the recipe card below.
- Cooked Italian chicken sausage: sliced into rounds. Using pre‑cooked sausage keeps this fast—swap for turkey, pork, or plant‑based sausage if you like.
- Broccolini: thinner and more tender than regular broccoli; cut into bite‑size pieces.
- Cherry tomatoes: roast and burst in the oven, releasing sweet juices that coat the gnocchi and sausage. Multi‑colored or red tomatoes both work.
- Gnocchi: shelf‑stable or packaged gnocchi can go straight on the sheet; it will be firmer than boiled gnocchi but remain tender inside.
- Olive oil: helps everything brown and prevents drying.
- Seasonings: kosher salt, black pepper, Italian seasoning, garlic powder, onion powder.
- Parmesan: grated, for serving.
How to make sheet pan sausage gnocchi
Tossing the ingredients in a bowl first ensures even seasoning, but you can also do it directly on the baking sheet to save a dish. Spread everything in a single layer so items roast rather than steam; use two pans if needed.
- Season: In a large bowl, combine the sliced cooked sausage, broccolini pieces, cherry tomatoes, and gnocchi. Drizzle with olive oil and sprinkle with kosher salt, black pepper, Italian seasoning, garlic powder, and onion powder. Toss until everything is evenly coated.
- Arrange: Spread the mixture into a single layer on a parchment‑lined rimmed baking sheet, leaving space between pieces to allow browning. If the pan is crowded, divide the mixture onto two sheets.
- Bake: Roast in a preheated 425°F (220°C) oven for about 20 minutes, stirring once halfway through. The gnocchi will be tender and the tomatoes softened and burst. For extra color and char, broil for 1–2 minutes at the end while watching closely.
- Serve: Divide among bowls and finish with a sprinkle of grated Parmesan. Serve hot.
Customize it
- Use plant‑based sausage to make a vegetarian version.
- Swap chicken sausage for Italian turkey or pork sausage.
- Add sliced red onion or bell peppers for more variety and color.
- Substitute regular broccoli if broccolini isn’t available—cut it into smaller florets so it cooks evenly.
- Toss in a few handfuls of fresh spinach after baking; the residual heat will wilt it quickly.
- Garnish with fresh basil or a squeeze of lemon for brightness.
Storage
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
- Reheat in a skillet over medium heat or in a moderate oven for the best texture—microwaving can make the gnocchi softer.
- Freezing is not recommended as it can alter the gnocchi’s texture.
What to serve with it
This dish is a satisfying main course on its own, but it pairs nicely with a light salad, garlic bread, or a simple soup if you want a fuller meal.
- Simple arugula or mixed greens salad.
- Garlic bread or crusty sourdough for soaking up the juices.
- A light vegetable or broth‑based soup alongside.
Recipe
Sheet Pan Gnocchi and Sausage with Tomatoes and Broccolini
Ingredients
- 12 ounces cooked Italian chicken sausage, sliced into ½‑inch rounds
- 8 ounces broccolini, cut into bite‑size pieces
- 2 cups cherry tomatoes (red or mixed colors)
- 1½ cups shelf‑stable gnocchi
- 2 tablespoons olive oil (extra virgin)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Parmesan cheese, for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Combine sausage, broccolini, cherry tomatoes, and gnocchi in a large bowl. Drizzle with olive oil and season with salt, pepper, Italian seasoning, garlic powder, and onion powder. Toss to coat evenly.
- Spread the mixture into a single layer on the prepared baking sheet.
- Roast for 20 minutes, stirring halfway, until the gnocchi is tender and the tomatoes have softened and burst. If you want more browning, broil for 1–2 minutes at the end while watching carefully.
- Remove from the oven, portion into bowls, and top with grated Parmesan. Serve immediately.
Notes
The dish is cooked through after about 20 minutes; broiling briefly will deepen color and add a pleasant char if desired.
Nutrition (per serving)
- Calories: 333 kcal
- Protein: 21 g
- Carbohydrates: 27 g
- Fat: 15.5 g
- Fiber: 3 g
More sheet pan ideas
If you like the simplicity of sheet pan meals, try other combinations of proteins and vegetables roasted together—potatoes and sausage, meatballs with roasted cauliflower and chickpeas, or chicken thighs with mixed veggies make easy, satisfying dinners with minimal cleanup.