Sheet Pan Sausage and Gnocchi
Sheet Pan Sausage and Gnocchi is a simple, one pan meal that’s ready in just 30 minutes. Smoked sausage, tender gnocchi, broccoli, and mushrooms are seasoned and then baked until tender and delicious!
You should also try this Cube Steak with Gravy, BBQ Chicken Legs, and Sausage Gnocchi!
Sheet pan recipes are a life save when it comes to dinner time.
Everything is made on just one pan, which means less dishes and easy clean-up.
This sheet pan gnocchi recipe checks all of those boxes. It’s ready in a flash, easy to customize, and perfect for leftovers.
The smoked sausage lends a unique flavor, while the mushrooms, gnocchi, and broccoli bake up tender and perfectly seasoned. Garnish the dish with a bit of parmesan cheese just before serving and your tastebuds will be wowed.
If you’re looking for more one pan dishes, this sheet pan rosemary herb pork chops, one pan lemon parm chicken gnocchi, and cheesy beef tortellini skillet are a favorite around here.
Why You’ll Love This Recipe:
- Fast: from start to finish, this sheet pan sausage dinner is ready in just 30 minutes.
- Simple ingredients: just four main ingredients and some olive oil and seasonings are all it takes to whip up this easy weeknight dinner.
- Made in one pan: grab your trusty baking sheet, a pair of kitchen tongs, a few measuring spoons, and that’s all you’ll need for this one dish dinner.
- Make-ahead and leftover-friendly: you can prepare this sausage gnocchi recipe up to one day in advance and reheat it for a quick dinner.
Ingredients in Sheet Pan Gnocchi Sausage and Broccoli:
- Gnocchi: use fresh, shelf-stable potato gnocchi or cauliflower gnocchi. It’s quick, convenient, and can be baked right on the sheet pan with no boiling required.
- Smoked sausage: I love the flavor the smoked sausage lends in this dish. Slice it before-hand in even pieces.
- Broccoli: use a head of fresh broccoli or a bag of broccoli florets for extra ease.
- Mushrooms: baby bella mushrooms are my favorite kind to use, but white mushrooms will also work.
- Olive oil: extra virgin, regular, or even avocado oil will work.
- Seasonings: garlic powder, Italian seasoning, onion powder, salt, and pepper lend the perfect amount of flavor.
- Grated parmesan cheese: while this is optional, it gives a hint of extra flavor once the dinner is ready to serve.
How to Make This Gnocchi Sheet Pan Dinner:
- Add: to a large sheet pan, add the gnocchi, sliced sausage, broccoli and mushrooms:
- Toss: add some olive oil and seasonings and then toss well to coat. Spread the ingredients out in an even layer as much as possible. The ingredients will overlap and that is ok…everything will cook evenly and to perfection.
- Cook: bake for 25-30 minutes, tossing everything halfway through, until the gnocchi is golden and the broccoli is tender. Sprinkle with some parmesan cheese just before serving.
How to Store:
Leftovers will keep in an airtight container in the refrigerator for up to four days.
To reheat: warm in the microwave or on the stove over medium heat until warmed through.
To freeze: placed cooled sausage and gnocchi in a freezer-safe container or bag in the freezer for up to three months. When ready to serve, let thaw completely in the refrigerator.
What Kind of Gnocchi Works Best?
I like to use the shelf-stable, fresh potato gnocchi that you can find in the pasta aisle of the grocery store. It doesn’t need to be boiled or cooked before adding to this sheet pan dinner. However, cauliflower gnocchi or frozen gnocchi can also be used. If using frozen gnocchi, rinse it under hot water and then pat dry before adding to the pan to cook.
What Kind of Sausage Should I Use?
Any kind you like! I personally love the flavor of smoked sausage in this recipe, but chicken sausage or sweet Italian sausage, or hot Italian sausage would be just as good.
Can I Use Different Vegetables?
Absolutely! Feel free to add or swap the veggies in this dish with fresh baby spinach, red onion, cherry tomatoes, asparagus, green beans, bell peppers, cauliflower, zucchini, or even potatoes.
What to Serve with Easy Sheet Pan Meals:
Since this recipe is delicious on its own, I like to serve it with a side of:
- Cheesy garlic bread
- Creamy parmesan rice
- A green salad
Tips for Making the Best Gnocchi Sheet Pan Dinner:
- Be sure to slice the sausage and broccoli into even-sized pieces: this will ensure it cooks evenly and at the same time.
- Use fresh herbs for more flavor: if you have some fresh basil, oregano, or rosemary on-hand, that would be delicious.
- Want a saucy-like texture: add a drizzle of Italian or balsamic dressing; or marinara sauce and toss to coat before cooking.
- Spritz with olive oil spray: while this is completely optional, I like to spray the ingredients with a few spritzes of olive oil spray just before baking to ensure everything is coated well. You could also skip the regular olive oil and just use the spray.
- Spread evenly on the pan as much as you can: the ingredients will overlap and the pan will be full and this is perfectly fine! Everything will cook evenly and will bake up tender and delicious.
- Keep an eye on the oven time: the gnocchi is ready when it begins to brown slightly.
Looking for More One Pan Recipes? I’ve Got You Covered!
- Lemon Parmesan Pasta
- Pizza Chicken Bake
- Turkey Stroganoff
- One Pan Chicken and Garlic Parmesan Rice
- One Pan Chicken Enchilada Bake
- One Pan Chicken Fettuccine Alfredo
Sheet Pan Sausage and Gnocchi
Ingredients
- 1 (16 ounce) package fresh gnocchi
- 14 ounces smoked sausage, (sliced)
- 1 head fresh broccoli, (cut into florets)
- 1 pound sliced baby bella mushrooms
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- Salt and black pepper, (to taste)
- ¼ cup grated Parmesan cheese, for topping, (if desired)
Instructions
- Preheat oven to 400℉. Line a large baking sheet with parchment paper.
- Add gnocchi, sliced sausage, broccoli, and mushrooms to pan. Drizzle with olive oil and then sprinkle with garlic powder, Italian seasoning, onion powder, salt and pepper. Toss well to coat and spread out ingredients in an even layer. *Optional: if you have olive oil spray, spritz the ingredients several times before cooking.* The ingredients will overlap and sheet pan will be full – that is OK and it will cook up nice and crisp!
- Bake for 25-30 minutes, tossing everything halfway, until gnocchi is browned and broccoli is tender. Remove from the oven and sprinkle with grated parmesan cheese, if desired. Serve immediately.
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to four days.
- To freeze: store in a freezer-safe container or bag in the freezer for up to three months. When ready to serve, let thaw completely in the refrigerator.
- See my tips and tricks for making this Sheet Pan Sausage and Gnocchi above the recipe box.
