Sheet pan gnocchi and sausage turns shelf-stable potato gnocchi, fully cooked chicken sausage, peppers, onion, and tomatoes into a complete 40-minute dinner. The gnocchi roast directly from the package, so there is no pot of water to boil and only one pan to wash.
A short head start on a hot metal pan gives the gnocchi golden edges while the vegetables stay colorful. Cherry tomatoes join halfway through so they soften without flooding the pan. If you prefer potatoes, try our sheet-pan sausage, peppers, and potatoes.
Sheet Pan Gnocchi and Chicken Sausage
Prep: 15 minutes · Cook: 25 minutes · Total: 40 minutes · Yield: 4 servings
Ingredients
- 1 package (16 ounces) shelf-stable potato gnocchi
- 12 ounces fully cooked Italian chicken sausage, cut into 1/2-inch coins
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch wedges
- 1 pint cherry tomatoes
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes, optional
- 1/3 cup finely grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh basil or parsley
Directions
- Heat the pan: Heat the oven to 425°F. Lightly oil a large rimmed half-sheet pan and place it in the oven for 5 minutes while you prepare the ingredients.
- Season: In a large bowl, toss the dry, uncooked gnocchi, fully cooked chicken sausage, bell peppers, and red onion with 2 1/2 tablespoons olive oil, Italian seasoning, garlic powder, smoked paprika, salt, black pepper, and optional red pepper flakes.
- Start roasting: Carefully spread the mixture over the hot pan in one layer. Roast for 15 minutes without stirring so the gnocchi and sausage begin to brown.
- Add tomatoes: Toss the pan contents with a spatula. Add the cherry tomatoes, drizzle with the remaining 1/2 tablespoon oil, and roast for 8 to 10 minutes more.
- Check doneness: Check that the gnocchi are tender with golden spots, the vegetables are crisp-tender, and the chicken sausage reaches 165°F. Roast 2 to 4 minutes longer if needed.
- Finish: Sprinkle with Parmesan, drizzle with lemon juice, and add the basil or parsley. Toss once and serve hot.
Tips for browned, tender gnocchi
- Use shelf-stable or refrigerated gnocchi: Both roast well without boiling. Do not use frozen gnocchi unless its package specifically provides roasting directions.
- Dry the gnocchi: Moisture causes steaming. If refrigerated gnocchi feel damp, pat them dry before adding oil.
- Choose a large metal pan: A half-sheet pan gives the ingredients room to brown. Crowding them in a smaller dish makes the gnocchi soft.
- Preheat the pan: Five minutes in the oven jump-starts browning without adding another cooking step.
- Add tomatoes later: Their juices are welcome at the end but can prevent the gnocchi from crisping if added at the start.
Useful variations
- Different sausage: Use another fully cooked sausage. Check its label and heat poultry sausage to 165°F.
- Fall vegetables: Replace one pepper with 2 cups small butternut squash cubes; give the squash a 10-minute head start before adding the remaining mixture.
- Green version: Add 3 packed cups baby spinach after roasting and toss until just wilted.
- Dairy-free: Omit Parmesan or use a dairy-free finishing cheese.
- Extra heat: Double the red pepper flakes or use a spicy fully cooked Italian sausage.
Frequently asked questions
Do I need to boil gnocchi before roasting?
No. Shelf-stable and refrigerated potato gnocchi cook directly on the sheet pan. Oil, high heat, and enough space keep them tender inside and browned outside.
Can I use raw Italian sausage?
This timing is designed for fully cooked sausage. Raw sausage releases more fat and must cook completely; for predictable food safety and texture, cook raw sausage separately or choose a recipe written specifically for it. Ground pork or beef sausage must reach 160°F, while poultry sausage must reach 165°F.
Why did my gnocchi turn tough?
The pan may have been overcrowded, the gnocchi may have been unusually dry, or they may have roasted too long. Use a large pan, coat every piece lightly with oil, and begin checking after the tomatoes have cooked for 8 minutes.
Can I prepare it ahead?
Cut the vegetables and sausage up to one day ahead and refrigerate them separately. Toss with the gnocchi and seasonings immediately before roasting so the gnocchi do not absorb moisture.
Storage, reheating, and food safety
Refrigerate leftovers in a shallow airtight container within 2 hours and use them within 4 days. Reheat on a sheet pan at 375°F for 8 to 10 minutes, or microwave individual portions, until the center reaches 165°F. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating. The gnocchi will be softer after freezing.
Estimated nutrition
Estimate per serving: approximately 480 calories, 23 g protein, 52 g carbohydrate, 20 g fat, 5 g fiber, 7 g sugar, and 1,100 mg sodium. Values vary substantially by sausage, gnocchi, and Parmesan brands.
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