I love a good dinner shortcut for busy days, but we never want to sacrifice taste. The sheet pan gnocchi recipe I am sharing today is SO good that you’d never guess it was a simple, one pan dinner. This sausage gnocchi recipe is done in less than 30 minutes, but still looks and tastes like you ordered it from a restaurant. Don’t you love recipes like that? Trust me, you’re going to want to save this one! I’ve got the full Sheet Pan Gnocchi and Sausage recipe at the end of this post (feel free to scroll if you’re ready to get cooking), or you can keep reading for some tips for cooking this gnocchi and sausage recipe.
More sheet pan dinner ideas like this gnocchi and sausage recipe:
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How to make sausage gnocchi on a sheet pan
To make this gnocchi and sausage recipe, start by preheating the oven to 400 degrees F (200 degrees C). Line a large sheet pan or jelly roll pan with parchment paper.
Place a package of ready-made shelf-stable potato gnocchi, sliced baby Bella mushrooms, and minced garlic together in a large bowl.
Toss with olive oil, then spread everything out onto the prepared sheet pan in an even layer.
Remove the casings from a pound Italian sausage, then cut the sausage into bite-size pieces.
Add the sausage pieces to the pan, spaced evenly with the other ingredients. Season everything with salt, pepper, and dried thyme.
Bake in the sausage gnocchi in the preheated oven for 20 minutes, stirring the contents of the pan halfway through that time.
After 20 minutes, remove the pan from the oven and add the spinach, tossing to mix the spinach in with the mushrooms, gnocchi and sausage.
Return the sausage gnocchi to the oven and roast for 3 more minutes, or until the spinach has just started to wilt.
Serve the Sheet Pan Gnocchi and Sausage topped with shredded Parmigiano-Reggiano cheese.
This gnocchi sheet pan dinner is SO tasty… and done in about 30 minutes!
Here’s the complete Sheet Pan Gnocchi and Sausage recipe. Enjoy!
Sheet Pan Gnocchi and Sausage
This sheet pan gnocchi recipe is SO good that you'd never guess it was a simple, one pan dinner. This sausage gnocchi recipe is done in about 30 minutes, but still looks and tastes like you ordered it from a restaurant.
Ingredients
- 1 17.5-ounce package shelf-stable potato gnocchi
- 16 ounces sliced baby Bella mushrooms
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed and cut into bite-size pieces
- Freshly cracked salt and pepper, to taste
- ½ teaspoon dried thyme
- 5 ounces baby spinach
- Shredded Parmigiano-Reggiano cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large sheet pan or jelly roll pan with parchment paper.
- Place gnocchi, mushrooms, and garlic together in a large bowl and toss with olive oil. Spread onto the prepared sheet pan or jelly roll pan in an even layer.
- Add the sausage pieces to the pan, spaced evenly with the other ingredients. Season with salt, pepper, and thyme.
- Bake in the preheated oven for 20 minutes, stirring the contents of the pan half-way through.
- After 20 minutes, remove the pan from the oven and add the spinach, tossing to mix the spinach into the other ingredients. Return to the oven and roast for 3 more minutes, or until the spinach has just started to wilt.
- Serve topped with shredded Parmigiano-Reggiano cheese.
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