Name: Sheet Pan Gnocchi
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 16 ounces raw ground Italian sausage ((or raw Italian sausage links, up to 19 oz., see note)); 16 ounces shelf-stable or refrigerated gnocchi, uncooked; 1 head of broccoli, cut into florets ((save the large stems for another use!)); 1 red bell pepper, cut into 1-inch chunks; ½ large red onion, cut into 1-inch chunks; 1 pint grape tomatoes; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ teaspoon kosher salt; ¼ teaspoon coarse ground black pepper; ½ cup shredded Parmesan cheese, plus more for serving

Recipe Overview

Why you’ll love it: Sheet pan gnocchi is a complete meal on a baking sheet, with Italian sausage, veggies, and crispy, golden-brown gnocchi. Once you try roasted gnocchi, you’ll never boil it again!

How long it takes: 50 minutes
Equipment you’ll need: rimmed sheet pan, approx. 18 x 13 inches
Servings: 4

A sheet pan with cooked gnocchi, sausage, cherry tomatoes, red onion, red bell pepper, broccoli, and shredded cheese, with a black spatula scooping some of the food.

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Pillowy, tender gnocchi always feels like a special dinner (like this gnocchi soup!), but when you roast it in the oven, it absolutely transforms that familiar favorite. It’s still fluffy and pillowy on the inside, but the outside is crispy and golden, and the whole package is just a little bit chewier than when you boil it.

I absolutely love gnocchi this way—and when you bake it in the oven, you can also include the protein and veggies, making your entire dinner on a single sheet pan!

Sheet Pan Gnocchi Dinner

A one-pan meal. If you love a sheet pan dinner recipe, this one is sure to become a favorite. Like my sheet pan shrimp fajitas and sheet pan Italian sausage, polenta & broccoli, it’s quick and easy. Oven-roasting makes every component of the recipe delicious!

Includes a sauce. Even sheet pan gnocchi needs a sauce, so I toss a pint of grape tomatoes onto the pan. The tomatoes get fantastically jammy and as they roast, their flavor gets sweeter and more concentrated. While roasted tomatoes might not be a traditional marinara or vodka sauce, you will appreciate the convenience and the bright, fresh flavor they add to the sheet pan dinner.

So versatile. You can add or substitute your favorite veggies and protein to make this sheet pan gnocchi your own. Don’t be afraid to get creative!

Super satisfying. Between the sausage and the gnocchi and all those beautiful veggies, this is a dinner that is sure to satisfy even the hungriest appetites.

Sheet pan with cooked gnocchi, sausage, red onion, broccoli, red bell pepper, cherry tomatoes, and shredded cheese.

Ingredient Notes

Shelf-stable or refrigerated gnocchi: There’s no need to boil the gnocchi first! The oven does all the work for sheet pan gnocchi.
Raw ground Italian sausage: You can use bulk sausage or links, but either way, you want the sausage to be uncooked so it doesn’t dry out in the oven. I prefer pork sausage for this recipe because the higher fat content helps crisp everything up and adds flavor, but use whatever you prefer.
Broccoli: Cut the head of broccoli into evenly-sized florets. The stems are great for puréeing into broccoli soup or shredding for salads and stir-fries!
Red bell pepper: Orange or yellow bell peppers also work; they have a similar mild, sweet flavor.
Red onion: The onion mellows in flavor and gets crispy on the edges when roasted.
Grape tomatoes: Cherry tomatoes would also work but I recommend cutting larger tomatoes in half.
Olive oil: Oil helps the veggies and gnocchi get crispy.
Seasonings: The sheet pan meal is seasoned with garlic powder, dried oregano, kosher salt, and ground black pepper, all pantry seasonings.
Parmesan cheese: The shredded cheese adds salty, nutty flavor to bring everything together. Shredded cheese works better than grated Parmesan for this recipe.

How to Make Sheet Pan Gnocchi

Prepare. Preheat your oven to 425ºF. If you’d like, you can line your sheet pan with parchment paper for easy cleanup. (Cooking directly on the pan will give you crispier gnocchi, so it’s a trade-off. Sometimes I want the crispier gnocchi, other days, I don’t want to scrub the sheet pan!)

Break up the sausage. Form the sausage into 1-inch portions, like loosely packed meatballs. Place the sausage “balls” on the baking sheet.

Finish assembling. Add the gnocchi, broccoli, bell pepper, onion, tomatoes, olive oil, and seasonings to the pan, and toss to coat. Use a light hand; you don’t want to crush or break up the chunks of sausage. Spread everything in an even layer.

Assorted ingredients on a white surface, including ground sausage, gnocchi, broccoli, red bell pepper, cherry tomatoes, red onion, shredded cheese, spices, and olive oil in glass bowls.

A hand holds a raw meatball above a metal baking sheet, with another meatball already placed on the tray in the background.

Roast. Set the pan in the oven and roast for 15 minutes. Stir, make sure everything is evenly distributed again, and cook for 15 to 20 minutes more, or until the broccoli is tender and beginning to crisp up on the edges, and the sausage is cooked.

Make it cheesy. Add the Parmesan cheese and place the pan back in the oven for a minute, just enough to melt the cheese.

A sheet pan filled with gnocchi, cherry tomatoes, broccoli, red bell peppers, red onions, and sausage pieces, with a hand holding a black spatula.

A sheet pan filled with cooked gnocchi, sausage, cherry tomatoes, red onion, broccoli, red bell peppers, and grated cheese.

Serve. Divide the contents of the sheet pan onto plates or into large shallow bowls, and serve with additional Parmesan, if desired.

A plate of gnocchi with sausage, cherry tomatoes, red onion, red peppers, broccoli, and grated cheese.

Easy Recipe Variations

Switch up the veggies. Swap in a small cauliflower for the broccoli, or toss in Brussels sprouts or zucchini instead. Feel free to use what’s in season. (Butternut squash is excellent with sheet pan gnocchi in the fall!)
Make it meatless. Use your favorite plant-based sausage or add a can of rinsed and drained chickpeas instead of the Italian sausage. (Pat the chickpeas dry with a towel and they’ll get crispy in the oven!)
Add fresh herbs. Once everything’s done baking, chop up a small handful of fresh basil or parsley to sprinkle on top.

What to Serve With Sheet Pan Gnocchi

Salad. A green salad dressed with a light vinaigrette like my balsamic vinaigrette or red wine vinaigrette recipe pairs perfectly with this dish. A classic house salad is always a good idea. Lately, we’ve been loving this carrot salad, too, especially since it can be made ahead.
Bread. Italian-inspired dinners are always a good occasion to make Texas toast garlic bread! For sopping up the caramelized tomato juices from the pan, I love these Parker House rolls. Homemade beer bread is easy to make and would go really well with this meal.

Storage & Reheating

Refrigerate: Store any leftover sheet pan gnocchi in an airtight container in the refrigerator for up to 3 days.

Freeze: This dish can be frozen, but the texture of the gnocchi may change slightly and the vegetables will be quite soft. If this doesn’t bother you, freeze leftovers in a zip-top freezer bag with the excess air pressed out, or in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat: Reheat leftovers in the oven at 350ºF for about 10 minutes or until heated through, on the stovetop in a nonstick skillet over medium heat, or in the microwave.