Sustainable Cooks
First Time Visiting? Start Here!

Fried Gnocchi and Veggies {Sheet Pan Gnocchi}

Crispy Fried 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

You could have knocked me over with a feather when I realized you could oven-fry gnocchi on a sheet pan. All my cooking life I had been led to believe you had to boil gnocchi prior to serving. Total freaking game-changer for weeknight dinners.

Boiled gnocchi with sauce is super delicious and an awesome meal on its own or even in Instant Pot Gnocchi Soup, Creamy Gnocchi Soup or Dairy-Free Chicken and Gnocchi Soup. But when you fry gnocchi, something amazing and magical happens. The insides become soft but still have some tender bite to them. Essentially, it becomes little bits of potato heaven on a fork.

a container of gnocchi, chicken sausage, bowls of frozen vegetables, and spice tins on a white board

Can I Make This Whole30 Compliant?

Sure can! Leave out the gnocchi and replace with baby potatoes or just more veggies. Omit the parm from the marinade. Double-check that your sausage and pesto are Whole30 compliant (related: Whole30 Pesto). You could also just make this Sheet Pan Sausage and Veggies.

Process shots for making fried gnocchi

Recipe Notes For Fried Gnocchi and Veggies

  • Do not thaw the frozen veggies before adding the marinade or baking.
  • Feel free to use fresh veggies! If everything is fresh, reduce the first wave of cooking time by 3 minutes.
  • 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.
  • Make the marinade ahead of time to save even more time when you’re making these delicious fried gnocchi. 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.
  • You could also use your favorite premade Italian dressing.
  • This is a great use for leftover Air Fryer Roasted Garlic or 10 Minute Instant Pot Roasted Garlic!
  • Leftovers! The gnocchi will dry out during reheating, so I add a splash of olive oil or a spritz of water before reheating.
  • 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.

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

More Easy One Pan Recipes Like This

WEIGHT WATCHERS POINTS

One serving of this dish has 3 WW Freestyle SmartPoints.

A white bowl full of fried gnocchi, chicken sausage, and roasted veggies
Print Recipe
5 from 17 votes

Fried Gnocchi and Veggies {Sheet Pan Gnocchi}

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Crispy Fried Gnocchi and Veggies is the best weeknight dinner around!

Ingredients

Marinade

All the Fixin's

  • 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

Instructions

  • Preheat the oven to 450 degrees with a rack on the lowest setting. Place your sheet pan in the oven while it is preheating.
  • Combine all the ingredients listed for the marinade in a container with a lid and shake.
  • Combine all the veggies and garlic in a large bowl. If you are using chicken sausage AND like the sausage to be crispy, add it with the veggies. Toss together with all but 2 tbsp of the marinade. Place the veggie mix on a rimmed baking sheet and spread around to give everything some space. Bake for 15 minutes.
  • In the empty bowl from the veggies toss the gnocchi and 1 tbsp of the marinade. If you are using chicken sausage and DON'T like the sausage to be crispy, toss it with the gnocchi.
  • After the veggies have cooked for 15 minutes, stir the veggies and add the gnocchi (and chicken sausage if adding now) to the pan. Bake for another 12 minutes or until everything is just as crispy as you like.
  • Drizzle with reserved 1 tbsp of reserved marinade and 1 tbsp of pesto (try Homemade Pesto). Toss to coat everything and serve!

Notes

Do not thaw the frozen veggies before adding the marinade or baking.
 
Feel free to use fresh veggies! If everything is fresh, reduce the first wave of cooking time by 3 minutes.
 
Leftovers! The gnocchi will dry out during reheating, so I add a splash of olive oil or a spritz of water before reheating.
Nutrition Facts
Fried Gnocchi and Veggies {Sheet Pan Gnocchi}
Amount Per Serving (1.5 cups)
Calories 194 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 30mg10%
Sodium 466mg20%
Potassium 243mg7%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 460IU9%
Vitamin C 53mg64%
Calcium 35mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

As an Amazon Associate, I earn from qualifying purchases.

This recipe was originally published in April 2018. It has been retested and updated with reader feedback. New photos have been added. For reference, this is one of the photos from the original post:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

52 comments on “Fried Gnocchi and Veggies {Sheet Pan Gnocchi}”

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

    • 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.

      • 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!

      • 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.