Why You’ll Love This Recipe
The day I learned that you could BAKE gnocchi was the day my life changed for the better. Everything is dumped onto one pan and the oven does the heavy lifting. Ready in just 40 minutes (with most of that time spent in the oven), it makes a great weeknight dinner.
Our secret weapon for the best flavor is probably something you already have in your pantry: an italian dressing mix. It adds just the right amount of flavor with no extra measuring or buying seasonings you’ll only use once or twice.
Key Ingredients
- Potato gnocchi: 16 ounces, uncooked. Don’t boil it! It goes on the pan raw. This is what gives it those crispy, golden edges.
- Chicken sausage: a 12-ounce package will do. We like to use the Italian flavor. Make sure it is the pre-cooked kind. This cooks quicker and you don’t have to worry about raw meat.
- Cherry tomatoes: When cooked, cherry tomatoes become juicier and slightly sweeter. This is the only way I can convince my kids to eat tomatoes!
- Zucchini: This is one of our favorite veggies to add. Dice them or slice them, use yellow or green, but either way, they’re going to get tender and delicious.
- Italian dressing mix: you’ll need a 1-ounce packet. It’s a good balance of herbs and garlic, and it shortens the amount of seasonings you need to have on hand.
How to Make Sheet Pan Gnocchi
- Preheat the oven to 400℉. You can line a baking sheet with parchment paper or aluminum foil for easier cleanup.
- Add the gnocchi, chicken sausage, tomatoes, zucchini, and garlic to the pan. Drizzle with olive oil and toss with the Italian dressing mix.
- Bake for 30-35 minutes, flipping everything halfway through. Remove from the oven, sprinkle with Parmesan cheese and serve.
Tip: You’ll know it’s done when the gnocchi has golden brown spots, but it’s tender when pierced with a fork. The tomatoes will be tender and juicy and the sausage will be slightly caramelized on the edges.
Variations & Substitutions
- Homemade Dressing Mix. If you don’t like pre-made seasoning packets, you can make your own Italian Dressing Mix. This recipe from All Recipes has great reviews.
- Different Veggies. Swap out the tomatoes and zucchini for what you have on hand. This recipe is great with broccoli, bell peppers, onion, mushroom or squash.
- Different proteins. Swap out the chicken sausage for another protein. Try diced chicken, shrimp, or cubed steak.
- Seasoning or sauce. Don’t like the Italian flavor? Switch it for ranch dressing mix or try it tossed with pesto or marinara sauce.
Recipe FAQs
No, this recipe uses raw, uncooked gnocchi. You can dump it straight from the package to the pan. This is what makes it browned and crispy.
Any kind will work, we love to use Aidell’s Italian Style chicken sausage.
Yes! You will need to add a few extra minutes onto the cook time. Keep an eye on it when cooking, look for golden brown spots as a sign of doneness.
If your pan is overcrowded, it will steam the gnocchi instead of crisping it up. Make sure it’s in one even layer. You can cook it in two pans if you need to.
Storage & Reheating Tips
Once it’s cooled, store it in an airtight container in the fridge for 3-4 days. Reheat in the oven at 375℉ for 8-10 minutes to keep the gnocchi crispy. You also can reheat it in the microwave, but note that it will soften up the gnocchi.
More Easy Sheet Pan Recipes You’ll Love
Sheet Pan Gnocchi Recipe
Ingredients
- 16 ounces uncooked potato gnocchi
- 12 ounces chicken sausage, sliced (we use Aidells Italian Style)
- 2 cups cherry tomatoes
- 2 cups diced zucchini
- 2 teaspoons minced garlic
- Olive oil
- 1 1 ounce packet of Italian dressing mix
- Parmesan cheese, for topping (optional)
Equipment
Instructions
- Preheat oven to 400℉.
- Add gnocchi, chicken sausage, tomatoes, zucchini, and minced garlic to a foil-lined baking sheet. Drizzle with olive oil, then toss with Italian dressing mix.
- Place in the oven and bake for 15 minutes. Remove from the oven and stir everything on the pan, then return to the oven and cook for another 15-20 minutes, until the sausage, veggies, and gnocchi start to brown.
- Remove from the oven and serve topped with a little bit of parmesan cheese.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
