Sheet Pan Gnocchi and Sausage


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Sheet Pan Gnocchi and Sausage is a dish that’s so very easy to make and takes only 30 minutes from start to finish. Garlicky, tender gnocchi, savory kielbasa, and juicy, oven-burst tomatoes meet fresh greens and an herby dressing that’s out-of-this-world delicious! 

plate of gnocchi with sausage and spinach and tomatoes

Gnocchi are the underrated gems of the carb world. Not quite a pasta, definitely not a grain, just delicious little pillow dumplings made with potatoes of all things. Gnocchi goes great with sauces and other meats, chicken and shrimp being two of my favorites in particular. But since I’ve started eating gnocchi and sausage, I have to say, the flavor combination of both is edging out the shrimp and chicken to be my favorite way to eat gnocchi! 

Here’s How You Make It 

ingredients for gnocchi and sausage recipe
  1. First, preheat your oven to 400 degrees.
  2. Next, on a large, rimmed sheet pan, combine the gnocchi, sausage, tomatoes, garlic, olive oil, salt, pepper, red pepper flakes, and herbs. Toss to combine all of the ingredients, then spread it all out on the sheet pan.
  3. Put the sheet pan in the oven and bake the gnocchi and sausage in preheated oven for 20-25 minutes, or until the gnocchi is tender and the tomatoes burst.
  4. While the sheet pan sausage and gnocchi are cooking, make the dressing by combining all of the dressing ingredients in a blender or a food processor and pulsing for 30 seconds.
  5. Remove the gnocchi and sausage from the oven and toss the fresh greens in with the gnocchi and sausage mixture. Drizzle herb dressing over the top and serve.
two steps of sheet pan sausage and gnocchi

Why This Recipe Works 

Pre-made gnocchi — Sure, you could make your own gnocchi but no one has time for that. Use the pre-made, dried gnocchi, to save time. 

Simple preparation — The best part about sheet pan meals is the ease of prep (and clean-up too!). The best part about sheet pan sausage and gnocchi is all of the above — oh and of course, it’s soooo tasty too! 

Pantry ingredients — You probably have everything you need to make this dish in your pantry or fridge right now. And if you don’t have gnocchi you can easily find it in the pasta aisle of your local grocery store. 

Family-friendly — Big kids love this dish because it’s different but not too different you know? They might balk at the gnocchi at first but they’ll be hooked after one taste, trust me! And this dish is great for little kids too because the gnocchi and bites of sausage make great finger foods. Plus they can easily pick out the stuff you know they’re probably not going to want to eat like wilted greens and burst tomatoes. 

sheet pan with gnocchi and sausage and lemon wedges

What’s the Difference Between Gnocchi and Pasta? 

Gnocchi is made from a combination of potatoes, flour, eggs, and, on occasion, cheese. Gnocchi are rolled into small little dumpling shapes. Pasta is made from flour and water (sometimes eggs) and is then rolled into different shapes like rotini, spaghetti, shells, etc. 

Can I Substitute Gnocchi for Pasta? 

If you don’t have gnocchi, you can substitute pasta BUT you’ll need to cook it separately from the sausage and according to package directions. Then, once both things are cooked (the sheet pan sausage as directed, and also the pasta, separately), you can combine the pasta with the sausage, tomatoes, and other seasonings and add the dressing. 

plate of gnocchi with sausage and spinach and tomatoes

Do You Have to Boil Dried Gnocchi? 

If you’re using dried gnocchi, you do not have to boil it first before putting it on the sheet pan. There is enough moisture in the tomatoes and steam from the sausage to keep the gnocchi moist in the oven. Puls, the gnocchi will also absorb the dressing you pour over the sheet pan gnocchi and sausage at the end. 

roasted kielbasa sausages with spinach and tomatoes and gnocchi

Expert Tips 

  • For fresh herbs, my preference is to use parsley, cilantro, basil, and/or thyme. If you only have dried herbs, no worries, just sprinkle on some Herbs de Provence herb blend to your taste. 
  • I used a combination of baby spinach and kale. Arugula would be great too!
  • This gnocchi recipe will keep in the fridge for up to 3 days. I don’t recommending freezing already cooked gnocchi. It starts to break down and get mushy upon thawing. 
  • If you don’t want to make the dressing, you can substitute a store-bought lemon vinaigrette
  • If you don’t want to use turkey kielbasa, you can substitute any other kind of sausage you like. However, turkey kielbasa is generally pre-cooked, so if you are using raw sausage, you should brown it in a skillet with oil or butter first before cutting into 1-inch pieces and baking on the sheet pan. 
sheet pan gnocchi sausage and burst tomatoes

More Recipes You’ll Love

For more ways to serve pillowy gnocchi, try my recipes for Gnocchi in Tomato Cream Sauce, Chicken and Mushroom Gnocchi Skillet, and Creamy Garlic Lemon Shrimp and Gnocchi

If you make this Sheet Pan Gnocchi and Sausage, please come back and let me know what you think by leaving a comment and rating the recipe! And be sure to snap a photo and email it or tag me on social media, I love connecting with you and seeing your CDLC creations!

sheet pan gnocchi sausage and burst tomatoes

Sheet Pan Gnocchi and Sausage

30-Minute Sheet Pan Gnocchi Sausage with garlic herb and lemony dressing and fresh spinach is simple, bursting with flavor, and completely crave-able.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Instructions

  • Preheat oven to 400 degrees.

  • On a large, rimmed sheet pan combine gnocchi, sausage, tomatoes, garlic, olive oil, salt, pepper, red pepper flakes, and herbs. Toss to combine, then spread out on the sheet pan.

  • Bake in preheated oven for 20-25 minutes until gnocchi is tender and tomatoes burst.

  • Combine dressing ingredients in a blender or food processor and pulse for 30 seconds.

  • Remove from oven and toss the fresh greens in with the gnocchi and sausage mixture. Drizzle herb dressing over the top and serve.

Notes

Herbs: for fresh, I like to use parsley, cilantro, basil, and/or thyme. For dried herbs, I love Herbs de Provence herb blend. 
Greens: I used a combination of baby spinach and kale. Arugula would be great too!

Nutrition

Calories: 613 kcal, Carbohydrates: 37 g, Protein: 15 g, Fat: 46 g, Saturated Fat: 7 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 31 g, Trans Fat: 1 g, Cholesterol: 42 mg, Sodium: 1221 mg, Potassium: 499 mg, Fiber: 4 g, Sugar: 3 g, Vitamin A: 1859 IU, Vitamin C: 26 mg, Calcium: 58 mg, Iron: 5 mg



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