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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 350˚F 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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Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
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  1. Made this last night. We had fresh brussels and cauliflower from Costco that needed to be used up, and i threw baby carrots on there too. Amazing! Can’t wait to try it with frozen veggies!5 stars

  2. We had this for dinner last week and it was aaah-mazing! My husband and I were fighting over the leftovers for lunch. It’s perfect for a busy weeknight meal and – miracle of miracles- the kids not only ate it, they wanted seconds! This will definitely be in heavy rotation in our house.5 stars

    1. Yay! So glad you all liked it Erika. I agree, finding something everyone wants and likes is like finding a unicorn.

      Did you use frozen veg or fresh?

    1. Isn’t the crisp the best? I feel like it opens up a whole new world of awesome. So glad you liked it!

  3. Ok. So, roasted gnocchi?  

    Little balls of Awesome. 

    Tried this last night, and am having leftovers for lunch today. It was tough actually keeping leftovers because I wanted to keep snacking on the awesome balls (tee her). 

    This will absolutely be on the regular dinner rotation. 5 stars

  4. I always fry my gnocchi in olive oil and make a sauce out of tomatoes, basil, garlic, spinach, and mushrooms to serve over it.  I have been wondering how else I could serve gnocchi so I can’t wait to try this!

  5. OMGoodness! Where have you been with this recipe?! Trying this one pronto.
    Roasted frozen veggies?? Mind Blown!!

  6. I knew you could roast frozen cauliflower, I only ever eat cauliflower roasted! But I have been brought up to believe that frozen brussels sprouts are the work of the devil, also school dinners with over cooked sprouts…the horror.

    This is on my list of dinners to try although sausages are going on the list as a cultural difference….we really should start a list!

    1. We never ate Brussels because my mom hated them. I finally had them roasted and they were delicious!

      Tell me more about your sausage!

      1. I don’t really know if I can explain, the sausage that you use there seems to be more cured. Sausages here tend to be rawer. You couldn’t slice an uncooked sausage and get a clean cut like that! 

      2. We have sausage like that too. Honestly, there are three kinds of meat all referred to as “sausage” that I know of. Sausage without casings (more like plain ground beef) which is what I get at our local butcher’s and use to make breakfast patties, and when I want crumbled sausage in dishes (like pizza or soup).
        Then there is uncooked sausage with casings. More often these are referred to as bratwurst. Your bangers I think?
        And finally, there is fully cooked sausage with casings which is what I used here. More like a hot dog. Aidell’s is a brand I use often because I can get their organic sausage for a super reasonable price at Costco.

      3. We have sausages, which you’re right are the banger part of bangers and mash (although I’ve never said that ever!). We have sausage without casings is sausage meat but that’s pretty hard to find, it’s not common, I think the closest you’d get to that here is square sausage and that’s mostly in Scotland! Bratwurst you can buy in Lidl or Aldi and hot dogs or frankfurters we do have but we just don’t have the range you have there!
        Do you have black pudding or is that banned like haggis?

      4. Ha, I figured bangers was an American-ized term.

        I have heard of black pudding but have never seen it or tried it. And I think I am generally ok with that.