Sheet pan oven baked gnocchi with sausage and vegetables is a quick dinner that comes together in just 25 minutes and is made in one pan.
Did you know that you can bake gnocchi instead of boiling it? I know, it blew my mind too. I first saw this technique in this recipe for crispy sheet pan gnocchi from The Kitchn and had to try it for myself. I found that my gnocchi didn’t end up “crispy”, but instead it was kind of pillowy (and perfectly cooked)–which I loved.
I knew that I had to adapt this into a recipe to share with you because it’s exactly the kind of recipe I like to feature on here; simple, fresh and flavourful. Recipes with a few ingredients utilizing great techniques to bring you the kind of dishes you want to eat over and over again.
Bonus that it’s a super quick, sheet pan supper. While this technique is nothing revolutionary, it really does simplify your life if done properly. I also love making sheet pan sheet pan chicken with vegetables or one pan salmon with broccoli for a quick weeknight dinner.
This is a dish that utilizes simple ingredients with little to no other seasonings. I find that using a delicious, spicy sausage (don’t shy away from a sausage with quite a bit of fat, that’s where the flavour is for this recipe) adds enough spice and flavour to not overpower the dish. Sometimes keeping things simple is the best way.
The first time I tested this recipe I included thyme and hot pepper flakes but found that they didn’t really add much to the dish. That’s part of writing recipes, sometimes it’s about taking things out as much as it is about adding a bit of this or a bit of that.
It’s like any great editor knows, how can you say the same thing with less, more powerful words?
I’m in the midst of a move right now and haven’t really had my own kitchen for a month or so. I know that this is the kind of easy recipe that I’ll be cooking when I finally move into my apartment. It’s for that week where you’re in a bit of a weird limbo when you aren’t totally settled yet and still have half of your kitchen in boxes.
You may look at the ingredients and think ‘Wow ¼ cup of olive oil is a lot!’ but the olive oil is the only liquid in this recipe and it helps cook the gnocchi–the amount of olive oil is what gives the gnocchi a more pillowy texture than a crispy one.
The olive oil also helps crisp up the broccoli and break down the tomatoes. This is a great recipe for using out-of-season tomatoes because they become super sweet when they cook down and release delicious juices.
I definitely wouldn’t use another kind of oil in this recipe, the flavour of the olive oil is important to the final dish. In certain recipes you could sub in a canola oil, but here we’re using the olive oil to impart flavour into every ingredient on the pan. I recommend opting for something that is fruity that you often reach for when you’re cooking any kind of Italian or Mediterranean dish.
I’m pretty partial to olive oil–my grandfather makes his own in Greece.
Sheet Pan Oven Baked Gnocchi with Sausage and Vegetables
Ingredients
- 2 lbs of shelf-stable gnocchi
- ¼ cup olive oil
- 1 head broccoli, chopped into florets
- 1 pint cherry tomatoes, halved
- 5 hot Italian sausage links, cut into 1" pieces
- ¼ teaspoon salt
Instructions
- Preheat oven to 425F.
- In a large bowl, toss gnocchi with olive oil, broccoli, cherry tomatoes, sausages and salt. Dump onto a baking sheet.
- Bake in the oven for 15 minutes or until sausage and gnocchi are fully cooked.
Let me know if you give this oven baked gnocchi with sausage and vegetables a try in the comments below.
Heather B
I’ve made this a few times and my kids love it. They requested it for dinner tonight, and as I’m prepping, I’m always thinking how weird that there aren’t more seasonings because it’s so flavorful! All it needs is the olive oil, salt and pepper. Thanks for reminding me how simple preparation lets the ingredients shine!
Esther
We did like the original version of baked gnocchi and added a few other vegetables. It really turned out great. My husband liked it better when we boiled, blanched and then sautéed the gnocchi in olive oil then served with the pan roasted sausage and veggies. Either way, it is very tasty!
Texas Mike
OMG 😲 SOOOO GOOD. Not the typical dinner I have, but so much flavor and it’s different.
Louisa Clements
So glad you enjoyed, Mike! Thanks for letting me know!
Janice
I loved this. I did add some fresh basil leaves and some peppers for colour. Made it with Gluten Free gnocchi. Fantastic. Thank you
Louisa Clements
So glad you enjoyed, Janice! Love the idea of fresh basil and peppers. Thank you for taking the time to let me know!
Don Reinardy
I make a variation of this dish. I use 1 pound of either peeled 26-30 sized thawed shrimp or diced raw chicken breast with 1/2 pound gnocci. For veggies, I use a sliced red pepper, a small sliced red onion, thick sliced baby bella mushrooms and either asparagus or zucchini. I put everything in a gallon Ziplock bag with 1/2 cup of oil and vinegar italian dressing and roll the bag until everything is coated. Spread out on a large sheet pan, and sprinkle with salt, pepper, garlic powder and basil. Cook at 375 convection roast for 15 minutes.
Broccoli, cauliflower and brussels sprouts also work, but I end up with too much food for 2 people with a little left over.
collegecook
sausage took almost 50 minutes to cook all the way through. Recipe needs to be updated to account for that. Also how much is a serving size? Recipe gives nutritional information but not what a serving size is.
Louisa Clements
Hi there! So sorry to hear that your sausage took much longer to cook, you may want to check that your oven is calibrated correctly as it may not be running at the right temp. Also, make sure that you cut the sausage into 1″ pieces as the small pieces will cook much faster. This recipe serves six and the nutrition information is an estimate and is provided for informational purposes only.
Texas Mike
You didn’t cut the sausage small enough.. 1/2 to 3/4 in is best.
Jen
Everything came out perfectly and was delicious!!
Louisa Clements
So glad you enjoyed, Jen! Thanks for taking the time to leave a review–it is much appreciated!
Shirley Clements
I will be making this recipe tonight for my dinner! It sounds & looks sooo yummy!
Maggie
DOES THE GNOCCHI AND SAUSAGE FULLY COOK IN ONLY 15 MINUTES? SEEMS QUICK. I AM GOING TO TRY THIS TODAY!
Louisa Clements
Hi Maggie, yes the gnocchi and sausage cook fully in the 15 minutes. I hope you enjoyed the recipe!
Kailey
Hi, I made homemade gnocchi and boiled them can I use them in this recipe? Or would I have to change the recipe?
Louisa Clements
Hi Kailey! That sounds delicious! I would actually omit the gnocchi from the sheet pan, and cook this recipe with just the sausage, broccoli and tomatoes, and then cook the gnocchi on the stovetop as you typically would and toss it all together at the end. I hope you enjoy!
Lisa
Thanks Lou. Just took it out of the oven. Can’t wait to try it. Good luck with the move.
Louisa Clements
Thanks Lisa, I hope you enjoyed this dish!
Shirley Clements
I made these remarks on your email but I would like to repeat them! I love gnocchi & I love Italian sausage & I love all of the veggies so I will be making this easy-peezy dinner very soon! Thanks for sharing it, Living Lou!
Markey
Hello. Is the sausage precooked?
Louisa Clements
Hi Markey, no it is not precooked. It cooks in the oven with the gnocchi. I hope you enjoy this recipe!
Zelfa
Do I have to cook the gnocchi first and then tossed it with the rest of the ingredients?
Louisa Clements
Hi Zelfa, no you do not need to precook the gnocchi–it cooks on the sheet pan along with everything else! :) I hope you enjoy.
Alina
This recipe is amazing- so simple, but delicious and seems fancier than it actually is. I love meal-prepping this for work lunches!
Louisa Clements
Thank you Alina! I’m so glad that you enjoy this recipe.
Fiori
The olive oil must add so much flavour! Thanks for another great recipe.
Lou
You’re right Fiori! Thanks for your comment, let me know if you give it a try.
KAbbott
I’m about to give this a try but not sure when I’m supposed to add the oil as it’s not included in the directions. I assume it was just left out by mistake and should be tossed with everything else in a bowl?
Lou
Hi there, yes you are correct the oil was left out by mistake! It should be tossed with everything else. I’ve corrected the recipe now–I hope you enjoyed!