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S is for Sausage
Sheet Pan Gnocchi with Sausage and Peppers is an easy one-pan dinner with crispy gnocchi, Italian sausage, roasted bell peppers, and red onion. Everything cooks together then gets finished with Parmesan and basil.
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This easy sheet pan dinner comes together with minimal prep and no need to boil the gnocchi first. The shelf-stable gnocchi go straight onto the pan, where it roasts until golden and crisp on the outside while the sausage and vegetables cook alongside it.
Why You'll Love This Sheet Pan Gnocchi
No boiling required. The gnocchi goes directly onto the sheet pan.
Everything cooks together. Gnocchi, sausage, peppers, and onion roast at the same time.
Crispy gnocchi. Preheating the sheet pan helps give the gnocchi plenty of direct contact with the hot surface.
Easy cleanup. This is a one-pan meal with minimal dishes.
Simple ingredients. Italian seasoning, Parmesan, and basil bring everything together.
What You'll Need
How to Make It
Heat the oven to 425º.
Cut Italian sausage into 1" pieces onto one end of a rimmed baking sheet. Toss the gnocchi with olive oil and Italian seasoning, pour onto middle of the sheet in a single layer. Toss the peppers and onions with Italian seasoning and pour onto the remaining space.
Roast for 15 minutes without stirring. This gives the gnocchi time to develop a golden, crisp exterior.
After the first 15 minutes, toss everything and return the pan to the oven for another 15 to 20 minutes, or until the gnocchi are golden and crisp and the sausage is cooked through.
Finish the sheet pan gnocchi with grated Parmesan and basil, if desired, before serving.
Tips for Crispy Gnocchi
- Don't use parchment paper. Direct contact between the gnocchi and the hot pan helps them brown and crisp.
- Keep everything in a single layer. Overcrowding can cause the ingredients to steam instead of roast.
- Don't stir too soon. Let the gnocchi roast undisturbed for the first 15 minutes before tossing everything.
Frequently Asked Questions
Do you have to boil gnocchi before making sheet pan gnocchi?
No. Shelf-stable gnocchi can be roasted directly on the sheet pan for this recipe. There is no need to boil it first.
How do you make gnocchi crispy in the oven?
For crispy oven-roasted gnocchi, spread them in a single layer, avoid parchment paper, and let it cook undisturbed for the first 15 minutes.
Can you cook sausage and gnocchi together?
Yes. Sliced Italian sausage can roast on the same sheet pan as the gnocchi, peppers, and onion. Just make sure the sausage is cooked through before serving.
Can I use fresh gnocchi?
This recipe was developed for shelf-stable gnocchi. If using a different type of gnocchi, cooking time and texture may vary.
More Easy One-Pan Dinners
Easy as ABC Sheet Pan Dinner- Apples, Brussels Sprouts and Chicken
This recipe is part of our Alphabet Challenge series hosted by Wendy. We’re working our way through the alphabet again this year, and you can follow along with my participating recipes here: Alphabet Challenge 2026. Scroll down to see what the other bloggers are sharing for the letter S.
Sheet Pan Gnocchi with Sausage, Peppers and Onions
Ingredients
- 1 (16-ounce) package shelf-stable gnocchi
- 1 pound Italian sausage, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/4 cup shredded Parmesan
- Fresh basil, optional
Instructions
- Preheat oven to 425°F.
- Add the gnocchi, peppers, and onion to a large bowl. Drizzle with olive oil and sprinkle with Italian seasoning. Toss well to coat.
- Spread the gnocchi, sausage, peppers, and onion over a sheet pan in a single layer, making sure the gnocchi have plenty of contact with the pan.
- Roast for 15 minutes without stirring. Toss everything and return to the oven for 15 to 20 minutes, or until the gnocchi are golden and crisp and the sausage is cooked through, stirring occasionally.
- Sprinkle with Parmesan and fresh basil, if desired, before serving.
Notes
Adapted from: https://www.tasteofhome.com/recipes/sheet-pan-gnocchi-with-sausage-and-peppers
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I love the ease and convenience of sheet pan dinners. This is sure to be dinner at least once this fall and winter.
ReplyDeleteOne of these days, I'm going to finally get around to making a gnocchi sheet pan supper. They look so delicious...and I'm always curious as to the difference in texture from baking. Thanks for the inspiration...and the reminder to get off my butt and give it a try!
ReplyDeleteDon't know I've not tried the shelf stable gnocchi ! Such an easy meal prep. Added gnocchi to my shopping list. Like this easy sheet pan meal.
ReplyDeleteI just ordered a bunch of our favorite textured shelf stable gnocchi for a different recipe! We are totally trying this.
ReplyDeleteYou had me at crispy gnocchi, but baked! I've only made it on the stovetop. What a lovely one pan meal!
ReplyDeleteI love sheet pan dinners. This sounds tasty. I am checking on the shelf stable gnocchi on my next grocery trip.
ReplyDeleteThis is very interesting. I have never cooked gnocchi outside of boiling them. I will have to try that technique soon.
ReplyDelete