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Crispy Sheet Pan Gnocchi and Veggies is the best weeknight dinner around! This one-pan meal has it all. Using storebought gnocchi, convenient frozen veggies, and a 30-second homemade marinade, this will be your new go-to dinner.

A white bowl full of fried gnocchi, chicken sausage, and roasted veggies
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Once you realize you can toss uncooked gnocchi onto a sheet pan and bake it, you’ll find it’s a total game-changer for weeknight dinners.

When you bake gnocchi, something amazing and magical happens. The insides become soft and the outsides are crispy perfection. Essentially, it becomes little bits of potato heaven on a fork.

Sheet Pan Gnocchi Ingredients

This recipe is rocking:

  • Shelf-stable gnocchi (find it in the pasta aisle)
  • Frozen veggies (the convenience!) but you can use fresh ones too.
  • Chicken sausage
  • Olive oil & white vinegar
  • Dried herbs but feel free to use your favorite dry Italian seasoning
a container of gnocchi, chicken sausage, bowls of frozen vegetables, and spice tins on a white board

How to Use Fresh Veggies For This Recipe

You can’t beat the convenience of frozen veggies, but if you have fresh ones, you can use them in this recipe. Do your best to cut the vegetables into uniform sizes as it will help everything cook uniformly.

If all the vegetables are fresh, reduce the first wave of cooking time by 3 minutes.

Process shots for making fried gnocchi

Recipe Notes/Pro Tips

  • Do not thaw the frozen veggies before adding the marinade or baking.
  • Pay attention to the recipe directions on when to add the chicken sausage. Adding it with the veggies will result in a crispier sausage (yum!). Adding it with the gnocchi will result in warmed sausage with no sear. You do you.
  • You could also use your favorite premade Italian dressing.
  • This is a great use for leftover Air Fryer Roasted Garlic or Instant Pot Roasted Garlic!
  • If you have leftover frozen broccoli, you’ll love making some Roasted Frozen Broccoli later in the week for a fast and delicious side dish.

How to Reheat Baked Gnocchi

This recipe reheats really well! Pop it into an air fryer for 2 minutes at 350F or for 1 minute in the microwave.

The gnocchi will dry out a bit during reheating, so I recommend adding a splash of olive oil or a spritz of water before reheating.

Sheet Pan Gnocchi Meal Prep Tips

This recipe is a meal prep dream! Slice the chicken sausage and store it in an airtight container in the fridge for up to 3 days.

You can also make the marinade 24 hours ahead of time. Because you need to store the marinade at room temperature to keep the olive oil liquid, don’t add the parmesan until right before using.

A sheet pan with gnocchi, sliced chicken sausage, and veggies


One serving of this dish has 3 WW Freestyle SmartPoints.

An overhead shot of roasted gnocchi in a white board.
5 from 24 ratings

Easy Sheet Pan Gnocchi

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
A white bowl full of fried gnocchi, chicken sausage, and roasted veggies
Crispy sheet pan gnocchi and veggies is the best weeknight dinner around! This one-pan meal has it all. Using storebought gnocchi, convenient frozen veggies, and a 30-second homemade marinade, this will be your new go-to dinner.



Sheet Pan Ingredients

  • 1 package gnocchi {16 oz}
  • 2 cups frozen broccoli
  • 2 cups frozen cauliflower
  • 2 cups frozen Brussels sprouts
  • 4 cloves garlic {sliced in quarters}
  • 4 chicken sausage {sliced into rounds}


  • Preheat the oven to 425F degrees with a rack on the lowest setting. Place your rimmed sheet pan in the oven while it is preheating.
  • Add all the ingredients listed for the marinade in a small bowl and whisk to combine. Set aside 2 tbsp of marinade.
    1/3 cup olive oil, 1 tbsp white vinegar, 1/2 tsp dried parsley, 1/4 tsp dried oregano, 1 clove garlic, pinch red pepper flakes, 1 tsp grated Parmesan, 1/8 tsp black pepper, 1/2 tsp dried basil, 1/4 tsp dried thyme, 1/4 tsp dried tarragon, pinch salt
  • Place all the veggies and garlic in a large bowl.
    2 cups frozen broccoli, 2 cups frozen cauliflower, 2 cups frozen Brussels sprouts, 4 cloves garlic
  • Toss veggies with all but 2 tbsp of the marinade.
  • Place the veggie mix on the preheated baking sheet and spread the veggies around to give everything some space. Bake at 425F for 15 minutes.
  • In the same bowl you mixed the veggies in, toss the gnocchi and chicken sausage with 2 tbsp of the reserved marinade.
    1 package gnocchi, 4 chicken sausage
  • After the veggies have cooked for 15 minutes, stir the veggies and add the gnocchi and chicken sausage to the pan. Bake for another 12 minutes or until everything is just as crispy as you like.


  1. Do not thaw the frozen veggies before adding the marinade or baking.
  2. If you are using chicken sausage AND like the sausage to be crispy, add it with the veggies in step 3 above.
  3. Feel free to use fresh veggies! If everything is fresh, reduce the cooking time in step 5 to 12 minutes.
  4. Leftovers: the gnocchi will dry out during reheating, so I add a splash of olive oil or a spritz of water before reheating.


Serving: 1.5cupsCalories: 194kcalCarbohydrates: 7gProtein: 8gFat: 15gSaturated Fat: 2gCholesterol: 30mgSodium: 466mgPotassium: 243mgFiber: 1gSugar: 1gVitamin A: 460IUVitamin C: 53mgCalcium: 35mgIron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Fusion
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
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  1. Holy cats, this was good. I tell you what: I’ve been wasting gnocchi in soups all this time, but no more. Ima go back in and maybe lick the pan now. Thanks!5 stars

    1. “holy cats, this was good” is officially my newest favorite review! 🙂

      So glad to hear you enjoyed it and thanks for taking the time to leave a review!

  2. Re: Instant Pot Garlic Butter Rice

    Hi Sarah, I just tried one of your recipes for the first time. I had tried cooking rice in the Instant Pot before and was not very excited about the result but your Garlic Butter Rice is really good. The family loved it. You have inspired me to further experimentation with the Instant Pot.

    Thank you5 stars

  3. This is one of my favorite easy dinner meals. It’s easy to make vegetarian or gluten free, which I’ve needed to do multiple times. My family loves it and I love how quickly it comes together.5 stars

    1. Samantha, I’m thrilled you’re such a fan of this recipe! We love it too and I’m always happy when others find out how easy and customizable it is.

      Thanks for taking the time to leave a review!

  4. Sheet pan gnocchi! So good! I’m definitely going to try your veggie combo. The colorful cauliflower is so pretty! I’ve only tried it with zucchini yellow squash onions peppers and asparagus. For a party once, I speared them onto little skewers. 5 stars

    1. The colorful cauli is from Trader Joe’s! I can’t stand their fresh produce, but their frozen stuff is totally on pointe.

    2. Have you found the mini gnocchi? They are super adorable and I bet the little ones would love them in this recipe!

  5. I’ve been meaning to write this for AGES. This is a weekly meal in our house. It’s a fan favorite and a great easy way to get my kids to eat veggies without a fight. So freaking tasty5 stars

    1. I’m so glad you enjoyed it! It’s one of my favorite simple and adaptable recipes.

      Thanks for reminding me to make this again soon. 🙂

  6. Planning to try this tonight. I only have frozen gnocchi on hand. Should I thaw it first?

    1. Susan, I’d follow the instructions on the bag. I believe *most* have you cook it from frozen, but each brand might be a little different.

      1. Thanks for your quick reply. It does say cook from frozen. I wondered whether it would inhibit the roasting and crispiness but I’ll try it. Using frozen veggies also so we’ll see what happens!

      2. If you have the space in your oven, I would give the frozen gnocchi their own tray or even a section of the train. That will give them space to roast instead of steam.