Sheet Pan Sausage Gnocchi

This one-pan meal brings together soft potato gnocchi, savory Italian sausage, and earthy mushrooms. Everything roasts together on a single sheet pan, creating a dish with wonderful textures and flavors.

It’s a fantastic choice for a busy weeknight because it requires minimal prep and is ready in about 35 minutes. Cleanup is simple since it all cooks together.

Why will you love Sheet Pan Sausage Gnocchi?

One-Pan Roasting: Tossing everything on a sheet pan develops deep, roasted flavors with very little effort.

No Boiling Required: The gnocchi cook directly on the pan, absorbing flavor from the sausage and oil as they get tender inside and crisp outside.

Quick Broil Finish: A minute or two under the broiler at the end gives the gnocchi and sausage a delightful golden, crispy finish.

Sheet Pan Sausage Gnocchi Ingredients

• Gnocchi: Shelf-stable, refrigerated, or even frozen gnocchi all work well in this recipe. There is no need to boil them beforehand.

• Sausage: Raw Italian sausage, either mild or hot, is recommended. You can buy it in bulk or remove the casings from links.

• Mushrooms: Cremini (baby bella) mushrooms have a nice, savory flavor, but white button mushrooms are a fine substitute.

• Cheese: For the best flavor and melting quality, grate your own block of Parmesan cheese.

Exact quantities are in the recipe card below.

How to Make Sheet Pan Sausage Gnocchi

Step 1: Prep the Pan

First, preheat your oven to 450°F and line a large baking sheet with parchment. Combine the gnocchi and mushrooms directly on the pan. Drizzle with olive oil, salt, and pepper, and toss everything together until it’s evenly coated.

Step 2: Add Sausage and Roast

Spread the gnocchi mixture in a single layer. Pinch off small pieces of raw sausage and distribute them over the pan. Place the pan in the oven and roast for 25 to 30 minutes, until the sausage is cooked and the gnocchi looks plump.

Step 3: Broil and Serve

To get everything extra crispy, turn the oven to broil and cook for another minute or two, watching carefully. Remove from the oven and serve the dish hot, garnished with grated Parmesan, fresh parsley, and a squeeze of lemon.

What to Serve with Sheet Pan Sausage Gnocchi

This is a complete meal on its own, but a simple green salad with a light vinaigrette would be a nice, fresh addition.

Helpful Tricks for Sheet Pan Sausage Gnocchi

Food Safety: For safety, always cook ground sausage to an internal temperature of 160°F (71°C). Use an instant-read thermometer to check the thickest part of a piece of sausage.

Broiler Warning: The broiler works very fast. Keep a close eye on the pan to prevent the gnocchi and sausage from burning.

Avoid Crowding: Use a large enough baking sheet so the ingredients can roast in a single layer. If your pan is too small, use two pans to ensure everything gets crispy instead of steaming.

How to Store and Freeze Sheet Pan Sausage Gnocchi

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or in a skillet over medium heat until warmed through. Freezing is not recommended, as the texture of the gnocchi may become gummy.

Sheet Pan Sausage Gnocchi Recipe FAQs

Do I have to boil the gnocchi first?

No, you do not need to boil the gnocchi. They will cook through and get a pleasant texture from roasting directly on the sheet pan with the other ingredients.

Can I use a different vegetable?

Yes, this recipe is flexible. Chopped bell peppers, onions, or broccoli florets would be great additions or substitutions for the mushrooms. Keep vegetable pieces a similar size for even cooking.

Can I use pre-cooked sausage?

You can, but raw sausage adds more flavor as its fat renders and coats the gnocchi. If using pre-cooked sausage, slice it and add it to the pan. You may want to use an extra tablespoon of olive oil.

Sheet Pan Sausage Gnocchi

Tender gnocchi, savory sausage, and mushrooms roast together on one pan for a quick weeknight dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4 servings

Ingredients

  

• 24 oz shelf-stable or refrigerated potato gnocchi 680 g
• 8 oz cremini mushrooms sliced, 225 g
• 1 tbsp olive oil 15 ml
• 1/2 tsp kosher salt 3 g
• 1/2 tsp freshly ground black pepper 1 g
• 1 lb raw Italian sausage mild or hot, 450 g
• Grated Parmesan cheese for serving
• Chopped fresh parsley for serving
• Lemon wedges for serving

Instructions

 

• Preheat the oven to 450°F (230°C). Line a large, rimmed baking sheet with parchment paper.
• Place the gnocchi and sliced mushrooms on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss well to combine.
• Spread the gnocchi and mushrooms into a single, even layer.
• Pinch off bite-sized pieces of the raw sausage and scatter them evenly across the pan.
• Bake for 25 to 30 minutes, or until the gnocchi are plump and the sausage is golden brown and cooked through. The internal temperature of the sausage should reach 160°F (71°C) on a meat thermometer.
• For a crispier finish, set the oven to broil. Place the pan on an upper rack and broil for 1 to 2 minutes, watching it closely so it doesn't burn.
• Remove the pan from the oven. Serve immediately, topped with a generous amount of grated Parmesan, fresh parsley, and a squeeze of lemon juice from the wedges.

Notes

Food Safety: For safety, always cook ground sausage to an internal temperature of 160°F (71°C). Use an instant-read thermometer to check the thickest part of a piece of sausage.

Broiler Warning: The broiler works very fast. Keep a close eye on the pan to prevent the gnocchi and sausage from burning.

Avoid Crowding: Use a large enough baking sheet so the ingredients can roast in a single layer. If your pan is too small, use two pans to ensure everything gets crispy instead of steaming.

Keyword gnocchi, sausage, sheet pan, sheet pan sausage gnocchi, weeknight dinner