I stole this recipe for Sheet Pan Gnocchi with Sausage & Veggies from 12tomatoes.com who stole it from kitchentreaty.com. The secret to this sheet pan supper is using shelf-stable gnocchi. Chopped vegetables such as mushrooms, onions and zucchini are spread onto a sheet pan. Then sliced Italian sausage and the uncooked gnocchi are added to the pan. Everything is tossed with olive oil, garlic and seasonings. Next the pan is baked in the oven and ready to serve. The gnocchi cooks in the oven with the vegetable and sausage, no need to boil first.
Did you know? Italian for “dumplings,” gnocchi are shaped into little balls, cooked in boiling water and served with butter and Parmesan cheese or a savory sauce.¹ (see more trivia in the Trivia tab)
Start this recipe by cutting the vegetables first. You will need: 2 cups mushrooms, 2 zucchinis, 1 red onion and 1 pint cherry tomatoes.
Then mix together 1 tbsp balsamic vinegar, ¼ tsp black pepper, ½ tsp Italian seasoning, ¼ tsp red pepper, 1 tsp salt, 3 minced garlic cloves and ¼ cup olive oil.
Next pour the olive oil mixture over the vegetables and toss to coat. The vegetables can marinate or cooked right away. Before adding the vegetables to a sheet pan add in a 17.5 oz package shelf-stable gnocchi (found in the pasta aisle).
Spread the vegetables and gnocchi onto the sheet pan. Then add 1 lb Italian sausage (sliced or broken into pieces).
Bake in a oven at 425 F until beginning to brown, 15-20 minutes. Remove from oven, stir and spread back out in a single layer and return to oven until golden brown and tender, about 10 more minutes.
Toss with basil, serve and enjoy.
If you liked the recipe for Sheet Pan Gnocchi with Sausage & Veggies you can try other sheet pan meals like Ranch Pork Chop Sheet Pan Supper, Shrimp Panzanella, One Pan Parmesan Crusted Chicken with Broccoli or Lemon Garlic Herb Shrimp Packets.
Sheet Pan Gnocchi with Sausage & Veggies
Ingredients
- 17.5 oz package shelf-stable gnocchi in pasta aisle
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 red onion cut into wedges
- 1 pint cherry tomatoes
- 3 garlic cloves thinly sliced
- 1 lb Italian sausage sliced
- 4 tbsp olive oil divided
- ¼ cup basil leaves chopped
- Salt / pepper
Instructions
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Preheat oven to 425 F.
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Spread out gnocchi, onions, peppers, tomatoes, garlic and sausage onto 2 rimmed baking sheets.
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Drizzle with olive oil and season with salt and pepper. Toss to coat gnocchi & veggies.
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Spread ingredients in a single layer and bake until beginning to brown, 15-20 minutes. Remove from oven, stir and spread back out in a single layer and return to oven until golden brown and tender, about 10 more minutes.
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Toss with basil, serve and enjoy
Recipe Notes
I substitute peppers for 2 cups mushrooms (quartered) and 2 cubed zucchinis. Vegetables can be tossed with 1 tbsp balsamic vinegar, ¼ tsp black pepper, ½ tsp Italian seasoning, ¼ tsp red pepper, 1 tsp salt and ¼ cup olive oil.