Family-Style Sheet-Pan Gnocchi with Veggies & Chicken Sausage (30 Minutes!)
If you’re craving a cozy, comforting dinner that practically cooks itself, this sheet-pan gnocchi is about to become your new weeknight hero.
Everything—yes, everything—gets tossed onto one big pan: tender cauliflower, colourful peppers, juicy cherry tomatoes (or broccoli if that’s what your kids prefer), and flavour-packed chicken sausage.
As it all roasts together, the gnocchi gets crispy on the outside and pillowy-soft on the inside while the veggies caramelize and the sausage adds that savoury punch that makes everyone excited for dinner.
This recipe feeds a crowd (or gives you the best leftovers), reheats beautifully, and doubles as tomorrow’s lunch—warm, cold, or even tucked into a pita for an easy meal on the go. It’s flexible, kid-friendly, and endlessly customizable based on what’s in your crisper or freezer. A true “hands-off, set-it-and-forget-it” kind of meal that makes busy nights feel just a little easier. Mom win, anyone?!
Why You’ll Love This Family-Style Sheet-Pan Gnocchi
- Ready in about 30–35 minutes
- High in protein and fibre
- One pan = minimal dishes
- Builds in lots of colourful veggies
- Easy to adapt for dairy-free, gluten-free, or vegan families
- Leftovers are so good (zero effort required)
If you’re a parent juggling after-school activities, homework, and the general weeknight chaos, this recipe is the kind of reliable go-to. At least it is in our home!
Ingredients You’ll Need
Here’s what goes into the pan to make this dinner both nourishing and comforting:
Gnocchi
Use shelf-stable or fresh—both crisp up beautifully in the oven.
Chicken Sausage or Ground Sausage
We like mild sausage to keep it kid-friendly. If you love heat, drizzle hot sauce on your serving at the end.
Veggies
A mix of cauliflower, bell peppers, and tomatoes or broccoli adds fibre, colour, and that delicious roasted flavour. But really, you could toss in whatever veggie you have in your fridge that needs to be used up at the moment!
Olive Oil + Seasonings
A drizzle of EVOO and some herbes de Provence or Italian seasoning bring everything together.
Finishing Touches
Fresh lemon juice for brightness and parmesan, feta, or tahini for creaminess.
How to Make Sheet-Pan Baked Gnocchi (Step-by-Step)
This dinner is as simple as chop, toss, roast, and eat. Seriously. Here’s how it comes together:
1. Prep the pan and veggies
Preheat your oven, line a baking sheet, and scatter your cauliflower, bell peppers, garlic, gnocchi, and tomatoes (or broccoli).
2. Add the sausage
Remove casings if needed and crumble the sausage right onto the pan. No separate pan required!
3. Season and toss
Add olive oil, herbs, salt, and pepper. Toss everything together directly on the sheet pan until coated.
4. Roast to golden perfection
Bake for 25–30 minutes, stirring once halfway through. The cauliflower should be lightly golden and fork-tender and the sausage fully cooked.
5. Finish and serve
Drizzle with lemon juice. If using tomatoes, gently smash them to release their juices. Add your cheese or tahini, toss again, and serve warm.
Tips for the Best Sheet-Pan Gnocchi
- Don’t overcrowd the pan because everything roasts better when it has space.
- If using broccoli, add a touch more oil so it doesn’t dry out.
- Want crispier gnocchi? Broil for 1–2 minutes at the end.
- Add pesto, balsamic drizzle, or chili flakes to change up the flavour.
Make-Ahead, Storage & Reheating Guide
Make-Ahead Option
This recipe is perfect for hosting or weekends with family visiting. Prep the veggies and sausage on the pan the night before, wrap tightly, and refrigerate. When you’re ready to cook, drizzle with oil and add the seasonings before roasting.
How to Store
Leftovers keep well in the fridge for 3–4 days.
Reheating Tips
- Oven: 400°F for 8–10 minutes
- Skillet: Excellent for restoring crispiness
- Microwave: This still works, but gnocchi will be softer
When in doubt, it tastes amazing cold the next day, too!
Choose Your Variation (Kid-Approved Options!)
Switch Up the Veggies
Try zucchini, mushrooms, carrots, or asparagus.
Swap the Protein
Chicken sausage, turkey sausage, plant-based sausage, or even seasoned tofu crumbles all work well.
Play With Flavour
- Add pesto or basil before serving
- Use feta instead of parmesan
- Drizzle tahini on individual plates for a dairy-free option
Dietary Modifications
Dairy-Free
Choose dairy-free gnocchi and top with tahini instead of cheese.
Gluten-Free
Use gluten-free sausage and gluten-free gnocchi.
Vegan
Use vegan gnocchi and sausage, and finish with tahini. Note: Vegan sausage often cooks faster so keep an eye on it so it doesn’t over-brown.
What to Serve With Sheet-Pan Baked Gnocchi
This meal stands well on its own, but here are some easy add-ons if you want to stretch it:
- A simple green salad
- Garlic toast or focaccia
- Steamed peas or green beans
- A drizzle of basil pesto on top for extra flavour
Frequently Asked Questions
Do I need to boil the gnocchi first?
No! It goes on the pan uncooked.
Can I double the recipe?
Absolutely—just use two sheet pans so everything has space to crisp.
Can I use frozen veggies?
Yes—just roast a few extra minutes and expect slightly softer results.
My gnocchi came out soft. What happened?
It likely needed more space on the pan. Spread ingredients out or broil briefly at the end.
More Easy, Family-Friendly One-Pan or Sheet-Pan Dinners
- One-pan Peanut Sesame Chicken
- One-pan Burrito Bowls
- One-pan Thai Peanut Noodles
- Skillet Lasagna
- One-pan Mediterranean Chicken and Veggie Orzo
Family-Style Sheet-Pan Gnocchi with Veggies & Chicken Sausage (30 Minutes!)
Ingredients
- 2 cups chopped cauliflower in 3/4-inch pieces
- 2 red or orange bell peppers cut into 1-inch pieces
- 4 cloves garlic sliced
- 1 16-ounce package potato gnocchi
- 2 pints grape or cherry tomatoes or 3 cups broccoli florets
- 1 lb mild sausages or ground sausage we like Spolumbos
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons herbes de Provence or Italian seasoning mix
- 1/2 teaspoon salt
- Black pepper to taste
- 1 to 2 tablespoons fresh lemon juice to taste
- 1/3 to 1/2 cup grated parmesan cheese crumbled feta, or tahini, to taste
Instructions
- Preheat the oven to 425°F/220°C. Line an extra- large baking sheet with parchment paper.
- Prepare the cauliflower, bell peppers and garlic as directed, adding them to the baking pan as you go. Add the gnocchi and tomatoes or broccoli to the pan. Remove the sausages from their casings if needed, and crumble the sausage meat into bite-sized pieces, scattering them over the pan as you go.
- Drizzle the olive oil over all of the ingredients on the pan. If using broccoli, you may need to use a little extra. Sprinkle the herbes de Provence or Italian seasoning mix, salt and pepper overtop. Toss, right on the pan, until coated.
- Roast for 25 to 30 minutes, giving it a rough stir halfway through and spreading the mixture back out into an even layer, until the cauliflower is lightly golden and easily pierced with a fork and the sausage is cooked.
- When ready, drizzle the lemon juice over the whole pan. If using the tomatoes, with the back of a large spoon press most of them to release their juices, then scatter the parmesan or feta over the pan and stir the ingredients together to distribute the juices and cheese. Taste, and season with salt and pepper, if desired. If using tahini instead of cheese, drizzle up to a tablespoon or so over individual servings. Serve warm.
Notes
- Sausages can be used in place of ground sausage, simply remove the meat from its casings before breaking it up to scatter over the pan.
- This makes a lot and is a great one to make ahead for a gathering or when you have family staying over and don’t want to be in the kitchen. Simply prep the veggies and sausage on the pan the night before, wrap and store in the fridge overnight. A half hour or so before you’d like to serve, you just toss them with the oil and spices and pop the pan into the oven!
- Dairy-free version: Use dairy-free gnocchi and opt for the tahini drizzle topping.
- Gluten-free version: Use gluten-free sausage (like Spolumbos) and gnocchi.
- Vegan version: Use vegan sausage and gnocchi, and opt for the tahini drizzle topping. Keep an eye that it doesn’t overcook as they vary in ingredients.
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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