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Gnocchi, peas, and sausage on a plate.
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Sheet Pan Gnocchi with Sausage

This sheet pan pesto gnocchi with sausage is a quick and flavorful one-pan meal featuring crispy gnocchi, savory sausage, and vibrant pesto. Perfect for busy weeknights or casual gatherings.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian Inspired
Servings: 4
Calories: 583kcal
Author: Jacqueline Piper

Equipment

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
US Customary - Metric

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.

Video

Notes

Use shelf-stable or fresh gnocchi, not frozen. 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. U
Add the pesto after baking.
Add the peas after. Roasting the peas for 25 minutes will overcook them.
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.
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.

Nutrition

Calories: 583kcal | Carbohydrates: 60g | Protein: 26g | Fat: 26g | Fiber: 10g | Sugar: 4g | Calcium: 111mg | Iron: 25mg