Sheet Pan Sausage and Gnocchi

This one is on our weeknight dinner list year-round because my kids clear their plates every single time and I barely have to think about it. One bowl to toss, one pan to roast, done.

This sheet pan sausage and gnocchi is the weeknight dinner that proves you don't need a complicated recipe to get something genuinely delicious on the table. Smoked Beddar Cheddar sausage, pillowy potato gnocchi, colorful mini sweet peppers, and red onion toss together with olive oil and a simple seasoning blend, spread on a sheet pan, and roast at 425 degrees F until everything is caramelized, tender, and golden. Finished with freshly grated Parmesan right out of the oven. This sausage and gnocchi dinner is ready in 35 minutes and requires almost no cleanup.

Why You'll Love This Sheet Pan Sausage and Gnocchi

• One bowl to toss everything in, one sheet pan to roast it on. That's the entire process from start to finish with minimal dishes and maximum flavor.
• Johnsonville Beddar Cheddar sausage has cheddar cheese built right in which means every slice brings a slightly cheesy, smoky richness that makes this dish taste more layered than a simple weeknight meal has any right to be.
• Gnocchi roasts beautifully at high heat. The outside gets slightly crispy and caramelized while the inside stays soft and pillowy. It's a completely different texture from boiled gnocchi and once you've had it roasted you'll want to make it this way every time.
• The whole pan comes together in 35 minutes which makes this one of the fastest complete dinners in the regular rotation.

Ingredients Needed to Make Sheet Pan Sausage and Gnocchi

The Sausage and Gnocchi

Johnsonville Beddar Cheddar smoked sausage links sliced into coins. The cheddar inside the sausage adds extra cheesy flavor throughout the whole pan. Any smoked sausage works as a substitute. Potato gnocchi, dry or refrigerated, goes directly onto the sheet pan without boiling first. Roasting it from raw is what creates those crispy, caramelized edges.

The Vegetables

Mini sweet peppers chopped into bite-sized pieces add sweetness, color, and a slight char at the edges after roasting. Red onion softens and caramelizes in the oven and adds a savory depth that runs through the whole dish.

The Seasoning

Extra virgin olive oil coats everything and helps it roast and caramelize rather than steam. Garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper season every ingredient evenly when tossed together in the bowl before roasting.

The Finish

Freshly grated Parmesan added straight out of the oven melts slightly over the hot gnocchi and sausage and adds a salty, nutty finishing note to every bite.

How to Make Sheet Pan Sausage and Gnocchi

Step 1: Preheat and Prep

Preheat the oven to 425 degrees F. Slice the sausage into coins, chop the peppers and onion, and have everything ready to go.

Step 2: Toss

Add the gnocchi, sliced sausage, chopped peppers, and chopped onion to a large bowl. Drizzle with olive oil and add all the seasonings. Toss until everything is evenly and thoroughly coated.

Step 3: Spread on the Pan

Line a sheet pan with parchment paper or spray with cooking spray. Spread the mixture in a single even layer across the entire pan. Do not pile or overlap or the gnocchi will steam rather than roast.

Step 4: Roast

Bake at 425 degrees F for 20 to 25 minutes until the gnocchi is tender with golden edges, the sausage is browned, and the vegetables are softened and slightly caramelized.

Step 5: Finish and Serve

Remove from the oven and immediately top with freshly grated Parmesan. Serve hot directly from the pan.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 400 degrees F for 8 to 10 minutes to bring back the crispy edges on the gnocchi. The microwave works but the gnocchi will be softer. This dish does not freeze well as the gnocchi texture changes significantly after freezing and thawing.

What to Serve With Sheet Pan Sausage and Gnocchi

This is a complete one-pan meal on its own. A simple green salad with Italian dressing or a side of crusty garlic bread for scooping up any caramelized bits from the pan is all it needs. For another easysheet pan dinner that rounds out the weeknight rotation, this Sheet Pan Sesame Chicken is another one-pan favorite that comes together just as fast.

Meghankay

Sheet Pan Sausage and Gnocchi

This sheet pan sausage and gnocchi tosses smoked sausage, potato gnocchi, mini sweet peppers, and red onion with olive oil and seasonings then roasts everything together in 25 minutes. An easy one pan dinner the whole family loves.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 5

Course: Main Course

Cuisine: American, Italian

Ingredients

  

• 1 pack Sausage links 6 Smoked (Johnsonville Beddar Cheddar)
• 16 oz mini sweet peppers chopped
• 1 red onion chopped
• 16 oz dry or refrigerated potato gnocchi pasta
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 1-2 tablespoon extra virgin olive oil
• Parmesan cheese for garnish

Method

 

1. Preheat oven to 425 degrees.
2. In a large bowl, toss together gnocchi, sliced smoked sausage, chopped onions and bell peppers, and seasonings listed above. Mix together until the olive oil and seasonings are evenly coated on ingredients.
3. Spray bottom of sheet pan with cooking spray, or add parchment paper to prevent sticking.
4. Add ingredients to sheet pan, making sure it is an even layer of all the ingredients.
5. Bake for 20-25 minutes or until gnocchi is tender, and sausage and vegetables are browned.
6. Top with freshly grated parmesan cheese on top while the food is still hot.
7. Serve and enjoy

Notes

• Spread everything in a single even layer and don't overcrowd the pan. Crowding causes steaming instead of roasting and the gnocchi and sausage won't get the caramelized, browned edges that make this dish so good. Use two sheet pans if needed.
• Dry gnocchi and refrigerated gnocchi both work. Refrigerated gnocchi tends to get slightly crispier edges in the oven which is a good thing.
• Grate the Parmesan fresh from the block and add it while everything is still hot so it melts slightly into the dish.
• This comes together very fast. Have everything chopped and ready before it goes in the oven because the 25-minute bake time goes quickly.