Simple flavors yield the best meals, and this Italian Sheet Pan Dinner combines fresh vegetables, herbs, and tender gnocchi with sausage. The gnocchi cooks right on the sheet pan alongside the sausage and veggies making this a true one pan meal. It’s easy, healthy, and such an easy dinner we think you will love!

Sheet Pan Gnocchi

Gnocchi is usually classified as a pasta, but it is actually not! Gnocchi is a small dumpling made of potato, found in Italian cuisine. When boiled, Gnocchi puffs up to a smooth silky, rich dumpling. In this recipe, we cook them alongside fresh vegetables, all tossed in olive oil with aromatic herbs, resulting in a crispy exterior gnocchi, with a warm tender inside.

When shopping for gnocchi, you can find it in the pasta aisle of your local grocer. You could also use fresh gnocchi found in the refrigerated aisle. I don’t recommend using frozen gnocchi with this meal, it doesn’t cook as well with the veggies and gets a little soggy.

Favorite Gnocchi Brands

Trader Joes has alot of very good frozen gnocchi. They have a cauliflower one that’s great, as well as an ‘inside out’ gnocchi that’s stuffed with mozzarella and marinara! If you use a frozen gnocchi, follow the same steps in this recipe. It cooks up just as quickly but depending on your oven it may need just a few extra minutes.

Baked Gnocchi & Vegetables

I used a medley of chopped fresh vegetables.

Bell Pepper
Brussel Sprouts
Mushrooms
Red Onion
Zucchini

You could certainly use what you have on hand. Cauliflower would be delicious with this, as would broccoli, butternut squash, even mini bell peppers left whole would be great. For fresh herbs, I used chopped rosemary, parsley, and thyme.

Olive Oil Marinade

I like to make a light olive oil marinade to enhance the flavor of the meal. The gnocchi soaks it up and infuses the flavor and it really makes this dish so delicious! I combine olive oil, salt, pepper, granulated garlic, onion powder, smoked paprika, thyme, and rosemary.

For added protein, I like to add some chopped sausage. Nestle the pieces of sausage into the vegetables. Bake it up for about 25 minutes (the sausage should be 165 degrees internally to be considered fully done), tossing halfway through, and dinner is served!

My favorite store bought sausage:

Before I serve, I like to add some extra parsley on top for color, but I also enjoy a little balsamic glaze on top (regular balsamic vinegar would be delicious too!).

If you are a lover of sheet pan meals, here’s a few other recipes we think you will love:

Let’s eat! – Kathi and Rachel

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