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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.
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
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.
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.
Easy Sheet Pan Gnocchi
Ingredients
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
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}
Instructions
- 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.
Notes
- Do not thaw the frozen veggies before adding the marinade or baking.
- If you are using chicken sausage AND like the sausage to be crispy, add it with the veggies in step 3 above.
- Feel free to use fresh veggies! If everything is fresh, reduce the cooking time in step 5 to 12 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Mmmm, gurl. This is my new Monday night dinner. My 11-year old just asked what’s for dinner and said “yusssss” when I told him it was this. Love it, thank you!
YASSSS! So glad you liked it, and it’s always a win when the tween is excited about it.
I hope you stocked up on gnocchi. 🙂
Made this for the first time tonight with Beyond Sausage, and it was a huge hit! My two-year-old grandson couldn’t get enough. It’s going into our family recipe book. Thank you, Sarah. Your recipes never fail me.
This makes me so happy Paula! I’m so glad it was such a hit, especially with the little one. 🙂
This meal was delicious, easy, and a hit with my family. Another big plus…very few dishes to wash up! This will become a regular meal in our rotation at our house. Thank you!
Kristin, you’re a girl after my own heart with the low-dish meals! So glad you all liked this, and thanks so much for taking the time to leave a comment/review!
A favorite at our house.
Everyone loves a fast and easy weeknight meal! 🙂
Thanks for taking the time to leave a review.
I made this the other night with fresh vegetables and it was delicious. My husband and daughter enjoyed it as well. Thank you for the recipe. I would have never thought to cook gnocchi that way.
So glad to hear that Davida! What kind(s) of veggies did you use? I’m always looking for fun new combos for our family.
I used carrots, onion, celery, squash and sweet potato. I roasted the carrots and sweet potato for about 10 minutes before adding the other vegetables. It was delicious.
Oh, I LOVE this mix! I’ve never tried celery before. YUM!
All I can say is OMG. I make this recipe a couple times a month. Sometimes I just roast the veggies and add them as a side to whatever dinner I’m making.
It’s the ultimate back pocket recipe for when there is nothing else in the house!
I followed the important parts of this recipe. I used deli sausages and butternut squash because that was what I had. I followed the marinade proportions except for the parmesan. I may have eyeballed that and then added more. I also didn’t measure the amount of gnocchi or squash, I just added the amount we would eat. We are not ‘leftover’ people.
I followed the crispy sausage directions and it was SCRUMPTIOUS.
My 21-year-old daughter, after about three bites requested that this recipe go into regular rotation!
Definitely a keeper. Next time I will try it with bangers.
Awwww, so glad to hear that Angie! It’s one of our favorites because it’s so simple and easy to adapt to what you have on hand.
Update: I have made this several times. I made it one night when the aforementioned daughter’s boyfriend was over. I used hotdogs that day (good, Costco all-beef ones) because that was what I had. That was WEEKS ago and my daughter told me today that he STILL mentions how much he liked that dinner!!!
So, It remains a 5-star winner AND has a new fan!
I’m honored the boyfriend liked it too! I think we have used those Costco hot dogs before in this and they’re great! It’s definitely a versatile kind of dinner.
Has anyone tried this with TJ’s frozen cauliflower gnocchi? Would love to know!
I haven’t had anyone report back on it, but I do plan to try it myself soon.
If you like their gnocchi, make sure you check the blog tomorrow. I think you’ll be super excited by the recipe that will be live at 4 am!
It was so good! I forgot about the pesto (oops) and used Italian dressing with fresh grated Parmesan.
I made one tray with sausage and another without for a vegetarian who plays joins our game night. ‘‘Twas a big hit with brown bread and butter. Carbs on carbs on veggies.
Delicious is an understatement and I am jealously guarding the leftovers for lunch at work. Will definitely repeat!!
I feel like I should rename the recipe “carbs on carbs on veggies”. LOL, I love it!
So glad you enjoyed it and thanks so much for the kind review!
I made this tonight and it was amazing! The pan fried gnocchi will become a staple in our house. Even the picky eater teenage boy loved it!
This is so, so delicious!
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!
So glad you all liked it! How did the baby carrots do? I find them super dense while roasting.
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.
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?
We went easy all the way and used frozen.
We had this for dinner tonight, will definitely be having it again. Crunchy gnocchi is so nice!
Isn’t the crisp the best? I feel like it opens up a whole new world of awesome. So glad you liked it!
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.
So glad you liked it Andree! What veggies did you use?
So good!!!!
Yay, glad you all enjoyed it Rachel!
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!
Sounds delicious! Minus the mushrooms. Hee hee.
OMGoodness! Where have you been with this recipe?! Trying this one pronto.
Roasted frozen veggies?? Mind Blown!!
Riiiiiiiight? Blew my freaking mind.
This is going to happen this week 🙂
Can’t wait to hear what you think of it Karen!
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!
We never ate Brussels because my mom hated them. I finally had them roasted and they were delicious!
Tell me more about your sausage!
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!
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. https://www.aidells.com/
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?
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.
I’ve never called them bangers but generally if we do it’s ‘bangers and mash’, I’ve never heard them referred to bangers in another context. Good black pudding is amazing, even if you can’t bring yourself to, you should read this: https://www.theguardian.com/lifeandstyle/2018/feb/16/black-pudding-saved-my-life-mccabe-butcher-totnes-experience