Sheet Pan Gnocchi has become my weeknight savior with those crispy golden edges and pillowy soft centers that soak up all the garlic and rosemary. The sausage gets perfectly browned, and the peppers and tomatoes turn sweet and caramelized. Every bite is hearty and flavorful, the kind of easy one-pan comfort food that disappears fast.
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I make it for busy weeknights, casual dinners, and potlucks because everything cooks in one pan and cleanup takes seconds. It’s perfect for meal prep too since it reheats well and tastes just as good the next day. Leftovers stay fresh in the fridge for up to 3 days or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sheet Pan Gnocchi with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make this easy dinner recipe with crispy gnocchi, sausage, and vegetables in just a few simple steps.
Preheat the Oven
Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper for minimal clean up. Using a large sheet pan gives you enough space to spread everything in a single layer, so the gnocchi crisp up rather than steam, without them falling off the sides.
Combine the Ingredients
In a large mixing bowl, combine the uncooked gnocchi, sliced Italian sausage, diced red and green bell peppers, cherry tomatoes, and red onion. Using a large and deep mixing bowl makes it easier to toss everything evenly without spilling.
Season and Coat
Drizzle olive oil over the mixture, then add the crushed dried rosemary, minced garlic cloves, salt, and black pepper.
Toss everything together until the gnocchi, sausages, and veggies are well coated with the oil and seasonings. A wooden spoon works great for mixing without breaking the gnocchi.
Spread on the Pan
Spread the mixture in a single layer on the prepared baking sheet. Don’t overcrowd the pan or the gnocchi won’t crisp up properly.
Bake and Stir
Bake for 20 to 25 minutes, stirring halfway through. The gnocchi should be golden and crisp on the edges, and the sausage should be fully cooked. Using oven mitts helps you safely handle the hot pan when stirring.
Serve Fresh
Let the sheet pan gnocchi cool for a few minutes, then sprinkle with fresh herbs like parsley or basil right before serving. Enjoy!
If you’re bringing this to a potluck or gathering, let it cool completely before transferring to a large sheet pan container. It travels best at room temperature for up to 2 hours, or you can pack it in a thermal carrier to keep it warm.
Sheet Pan Gnocchi
Add Preferred SourceEquipment
- Sheet pan large, lined with parchment paper
Ingredients
- 16 ounces uncooked potato gnocchi
- 12 ounces Italian sausage sliced
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1 cup cherry tomatoes
- 1 cup diced small red onion
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary crushed
- 1 tablespoon minced fresh garlic
- Salt and black pepper to taste
- Fresh herbs for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the uncooked gnocchi, sausage, bell peppers, cherry tomatoes, and onion.16 ounces uncooked potato gnocchi, 12 ounces Italian sausage, 1 cup diced red bell pepper, 1 cup diced green bell pepper, 1 cup cherry tomatoes, 1 cup diced small red onion
- Drizzle with olive oil, then add rosemary, garlic, salt, and black pepper. Toss until everything is well coated.2 tablespoons olive oil, 1 teaspoon dried rosemary, 1 tablespoon minced fresh garlic, Salt and black pepper
- Spread the mixture in a single layer on the baking sheet.
- Bake for 20 to 25 minutes, stirring halfway through, until the gnocchi is golden and crisp and the sausage is fully cooked.
- Let cool slightly and serve with fresh herbs.Fresh herbs
Video
Notes
Nutrition
How to Store Leftovers
Let everything cool completely before transferring to a glass airtight container. It’ll stay fresh in the fridge for up to 3 days.
To reheat, spread it on a baking sheet and warm in the oven until heated through and crispy again. You can also microwave it if you’re in a hurry, though the gnocchi and veggies will be softer and less crispy, which is why I prefer using the oven.
If you want to freeze this dish, note that the gnocchi might be slightly softer than when freshly made. If you’re fine with that, freeze the cooled gnocchi in freezer-safe containers for up to 2 months to prevent freezer burn. Thaw overnight in the refrigerator, then reheat in the oven.
What to Serve With Sheet Pan Gnocchi
This is already a complete meal with protein, vegetables, and carbs all in one pan, but you can round it out with a simple side salad, focaccia, or garlic bread. I like serving it with a crisp Caesar salad or a light arugula salad with lemon vinaigrette to balance the richness of the sausage.
For a heartier spread, add roasted broccoli, green beans, or baked zucchini on the side. A glass of red wine pairs beautifully with the Italian sausage and herbs. You can even dip the crispy gnocchi in marinara sauce for extra flavor, and crusty bread is perfect for soaking up any juices left on the pan.
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