Name: Recipe "Sheet Pan Sausage Gnocchi"
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 16 oz potato gnocchi (uncooked); 12 oz smoked Italian-style chicken sausage (cut into 1-inch pieces); 1 red bell pepper (cored, seeded, and sliced); 1 yellow bell pepper (cored, seeded, and sliced); 0.5 red onion (sliced); 1.5 cup marinara sauce; 8 oz fresh mozzarella (cut into ½-inch cubes); fresh basil; crushed red pepper flakes; grated Parmesan cheese

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Why This Sheet Pan Sausage Gnocchi Is a Weeknight Winner

This sheet pan sausage gnocchi brings together smoky Italian sausage, soft potato gnocchi, and melty mozzarella in one easy bake. The gnocchi soak up the marinara while the edges turn slightly crispy, and everything cooks on a single pan with minimal cleanup. It’s a quick dinner that feels like a comforting bowl of pasta without the boiling water or extra dishes.

3 Reasons to Make This Gnocchi and Sausage Bake

It’s a true one-pan meal, toss everything on the sheet pan, bake, and you’re done.
The gnocchi come out tender with a few crispy edges that add texture.
You can swap in whatever vegetables or cheese you have on hand.

Key Ingredients for This Gnocchi Recipe

Potato gnocchi: Shelf-stable gnocchi are convenient, but refrigerated or frozen work too. Avoid sweet potato or flavored varieties for the classic taste.
Smoked Italian-style chicken sausage: Already cooked, so it just needs to heat through. Use any fully cooked Italian sausage (pork, turkey, or chicken).
Fresh mozzarella: Cubed fresh mozzarella melts into creamy pockets. Shredded mozzarella also works but won’t give the same stretchy pools.

Tools for an Easy Sheet Pan Dinner

A large rimmed sheet pan (half-sheet pan size works best)
Aluminum foil for easy cleanup
Nonstick cooking spray
A large bowl (optional, if you prefer to toss the ingredients before spreading)

Tips for the Best Baked Gnocchi and Sausage

Make sure the gnocchi aren’t stuck together before spreading them on the pan, or they’ll steam instead of roast. Tossing halfway through baking helps everything cook evenly and gives the gnocchi a chance to brown on a few sides. For extra crispy bits, spread the gnocchi in a single layer without overlapping, crowded pan means softer results.

Italian Sausage Gnocchi Variations to Try

Swap the chicken sausage for pork or turkey Italian sausage for a different flavor. Add sliced mushrooms or spinach during the last few minutes of baking. For a lighter version, use low-fat mozzarella and skip the Parmesan. If you like heat, toss in extra red pepper flakes or use spicy sausage.

What to Serve with Sheet Pan Sausage Gnocchi

A simple green salad with a bright vinaigrette cuts through the richness of the cheese and sausage. Crusty bread is great for sopping up any extra marinara. If you want more vegetables, steamed broccoli or roasted zucchini on the side fits right in.

How to Store Leftover Sheet Pan Gnocchi

Let the gnocchi cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The gnocchi will soften a bit, but the flavors meld nicely.

Can You Freeze Cheesy Gnocchi and Sausage?

Yes, freeze the baked and cooled gnocchi in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. The texture will be softer than fresh, but it still makes a quick weeknight meal.

Best Ways to Reheat Sausage and Gnocchi

Reheat in a 350°F oven for about 10 minutes, or until warmed through. You can also microwave individual portions for 1-2 minutes, but the oven helps restore a bit of crispness to the gnocchi edges.

Sheet Pan Sausage Gnocchi FAQs

Can I use frozen gnocchi instead of refrigerated?

Yes, frozen gnocchi work fine. No need to thaw, just spread them on the pan and bake as directed. You may need to add 2-3 minutes to the baking time.

Can I use regular pork sausage instead of chicken?

Absolutely. Any smoked or fully cooked sausage works. If using raw Italian sausage, slice it and cook it first, then add to the pan with the gnocchi.

How do I prevent the gnocchi from getting soggy?

Spread the gnocchi in a single layer and don’t add extra sauce beyond the 1 ½ cups. Tossing halfway through helps evaporate excess moisture. Avoid covering the pan while baking.

Can I add more vegetables?

Yes, bell peppers, onions, zucchini, or mushrooms work well. Keep total vegetable volume similar to the peppers and onion listed, and cut them into similar-sized pieces so they cook evenly.

Is there a dairy-free version?

Use dairy-free mozzarella and skip the Parmesan. The sauce and sausage are already dairy-free, so it’s an easy swap.

Recipe

Sheet Pan Sausage Gnocchi

This Sheet Pan Sausage Gnocchi has all the classic Italian flavors your family loves! Sausage, marinara, and cheese make this a delicious weeknight dish.

easy

10 min

Prep Time

25 min

Cook Time

35 min

Total Time

Servings

Dinner

Course

Italian

Cuisine

492 kcal

Calories

Ingredients

Servings

16 oz potato gnocchi, uncooked
12 oz smoked Italian-style chicken sausage, cut into 1-inch pieces
1 red bell pepper, cored, seeded, and sliced
1 yellow bell pepper, cored, seeded, and sliced

0.5 red onion, sliced
1.5 cup marinara sauce
8 oz fresh mozzarella, cut into ½-inch cubes

garnish

fresh basil
crushed red pepper flakes

grated Parmesan cheese

Instructions

1
Preheat oven to 425 degrees. Line a large sheet pan with aluminum foil and spray with nonstick spray. Set aside.
2
Remove the gnocchi from the package and make sure none of the gnocchi are stuck together. Spread the gnocchi, sausage, peppers, and onions on the baking sheet. Pour marinara sauce over the gnocchi, sausage, and vegetables. Toss until well coated in the sauce. Note-you can also do this in a bowl before putting on the pan, but I don’t like to dirty an extra dish, I combine right on the pan.
3
Spread the gnocchi, sausage, and vegetables in an even layer on the sheet pan.

4
Place the pan in the oven and bake for 20 minutes, tossing once halfway through. Remove the pan from the oven and evenly sprinkle fresh mozzarella cheese cubes over the top. Place the pan back in the oven and bake until cheese is melted, about 5 minutes.
5
Remove the pan from the oven. Garnish with fresh basil, crushed red pepper flakes, and grated Parmesan cheese. Divide the gnocchi onto plates or bowls and serve immediately.

Nutrition (per serving)

492kcal

Calorie breakdown

Protein20%98 kcal

Fat25%128 kcal

Carbohydrates55%274 kcal

How this was calculated — 10 of 10 ingredients matched

potato gnocchiPotato flour1619 kcal

smoked Italian-style chicken sausageChicken, ground, raw486 kcal

red bell pepperPepper, banana, raw0 kcal

yellow bell pepperPepper, banana, raw0 kcal

red onionOnions, red, raw0 kcal

marinara sauceSauce, pasta, spaghetti/marinara, ready-to-serve162 kcal

fresh mozzarellaCheese, mozzarella, whole milk678 kcal

fresh basilBasil, fresh0 kcal

crushed red pepper flakesPepper, banana, raw0 kcal

grated Parmesan cheeseCheese, parmesan, hard4 kcal

Serving size ≈ 231 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gnocchi, italian, Oven Baked, sausage, sheet pan, weeknight dinner

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