This sheet pan pesto gnocchi with sausage is an easy weeknight dinner that’s packed with flavor and ready in under 30 minutes. Crispy gnocchi, roasted onion, green peas, and sliced sausage get tossed with green pesto and parmesan for a one-pan meal that’s comforting and satisfying.
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Sheet pan dinners are a go-to for busy nights, and this one delivers on flavor, texture, and ease. The gnocchi cooks right on the pan, so there's no need to boil it first. It gets golden and chewy in the oven.
The sausages brown nicely, the onions roast until they're sweet, and the peas add a pop of color and freshness.
You’ll love this recipe because:
- No boiling required, everything cooks on one pan
- Uses pantry and freezer staples like gnocchi and frozen peas
- Works with regular sausage or a plant-based option
- Minimal cleanup and no extra pots
Tossing everything with pesto at the end brings it all together with a punch of garlic, herbs, and cheese. It's a smart way to use what you already have and still get a balanced meal on the table fast.
Ingredients
See the recipe card for exact amounts.
- Gnocchi: Use shelf-stable or refrigerated gnocchi. There is no need to pre-cook it. Roasting gives the gnocchi a satisfying crispy outside and a soft, chewy inside.
- Precooked Sausage: I use Field Roast vegan sausage, but you can use any cooked sausage you like, it doesn't have to be plant-based.
- Peas: Frozen peas work perfectly. They bring a little sweetness and a pop of color.
- Red Onion: Chopped into big chunks so it roasts nicely. The high heat caramelizes the edges and mellows out the bite.
- Olive Oil: Helps everything roast evenly and adds flavor. Don’t skip it.
- Italian Seasoning: A mix of herbs (like oregano, basil, and thyme) that pairs well with both the sausage and the pesto. I use my homemade blend, you can make that or use your favorite blend.
- Salt + Pepper: It's so important to season your food to get the best flavor!
- Green Pesto: Stirred in after roasting for a hit of bold, herby flavor. Store-bought or homemade both work here. Try pepita pesto or oregano pesto if you want to make your own.
- Parmesan Cheese: Adds saltiness and richness. Use freshly grated if possible for the best results. Skip this to keep it vegetarian.
Substitutions
- Sausage: Use any pre-cooked sausage, whether it's chicken, pork, or plant-based.
- Peas: Sub with chopped asparagus or green beans. If using leafy greens, stir them in after roasting along with the pesto so they don’t burn. Zucchini would be great here, I use it in my sheet pan sausage and vegetables recipe.
How to Make Sheet Pan Pesto Gnocchi
Prep Tips
This sheet pan gnocchi is a simple recipe with just a few steps and no extra dishes to clean. Everything cooks on onesheet pan, and there's no need to boil the gnocchi first. Just chop, toss, roast, and finish with pesto.
See the recipe card below for a video tutorial.
- Prep the sheet pan.
Add the gnocchi, chopped red onion, and sliced sausage to the pan. If your peas are frozen, let them sit in a bowl on the counter while everything else roasts. - Drizzle everything with a tablespoon or two of olive oil. Sprinkle on the Italian seasoning and season with salt and pepper. Toss it all together right on the pan so it’s evenly coated.
- Bake for 25 minutes. Roast until the gnocchi is golden and crisp, the sausage is browned, and the onions are softened. Don’t stir it while it cooks so you get nice browning on the bottom.
- Add the pesto. Once it’s out of the oven, add the pesto and the peas and gently toss everything together until it’s well coated.
- Serve with freshly grated Parmesan. Scoop onto plates, top with Parmesan cheese, and serve hot.
Tips for Making Sheet Pan Gnocchi
- Use shelf-stable or fresh gnocchi, not frozen. Frozen gnocchi may release too much moisture and get soggy instead of crispy. Look for the kind sold in vacuum-packed packaging in the pasta aisle.
- Don’t overcrowd the pan. Give everything enough space so it roasts, not steams. Use a large sheet pan or divide between two if needed.
- Roast at high heat. 400°F (200°C) is ideal for getting that golden crust on the gnocchi and browning the sausage and onions.
- Add the pesto after baking. Stirring it in while everything is hot helps it coat the ingredients evenly without burning in the oven.
- Add the peas after. Roasting the peas for 25 minutes will overcook them. Let them thaw on the counter while the rest of the ingredients roast, and then add them with the pesto for a burst of freshness.
- Add more veg. Feel free to add more vegetables to this dish in addition to the green peas. Zucchini, broccoli, and bell peppers would all work nicely.
Serving Suggestions
For a simple weeknight dinner, this sheet pan pesto gnocchi with sausage is great on its own. But if you're looking to round out the meal, a crisp side salad pairs nicely. You can also add fresh onion buns or a slice of homemade focaccia.
More Sheet Pan Recipes
- Easy Sheet Pan Sliders
- Sheet Pan Sausage and Sweet Potatoes
- Sheet Pan Breakfast Quesadillas
- Honey Dijon Sheet Pan Chicken and Asparagus Recipe
FAQs
Store any leftovers in an airtight container in the refrigerator for up to 4 days. I think baked gnocchi is best freshly made as it tends to get chewier when stored in the fridge.
No, boiling isn't necessary. Shelf-stable gnocchi can go straight onto the sheet pan. Roasting them with a bit of oil allows them to crisp on the outside while staying chewy inside.
Recipe
Sheet Pan Gnocchi with Sausage
Ingredients
- 4 precooked sausages I use vegan Field Roast
- 500 grams gnocchi 1 package
- 1 cup peas
- ½ red onion chopped into large chunks
- 2 tablespoons olive oil divided
- 1 tablespoon Italian seasoning
- ½ cup pesto
- salt and pepper to taste
- freshly grated parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- Place the onion, sausage, and, gnocchi on the sheet pan. Drizzle with olive oil, sprinkle with seasoning mix, season with salt and pepper and then mix.
- Place sheet pan in the oven and bake for 25 minutes.
- Add the green peas and pesto and mix well. You can also transfer to a bowl to mix if it's easier.
- Top with parmesan cheese. Serve hot.
Equipment
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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