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!
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.