Sheet Pan Gnocchi with Sausage and Veggies
March 17, 2026 • 0 comments
- Servings: 4
Ingredients
- (1 package) Garlic Basil link sausages, cut into 1" chunks
- (1/2 medium) Red onion, chopped into bite sized pieces
- (2 (1 red, 1 yellow)) Bell peppers, chopped into bite sized pieces
- (4 cloves) Garlic, crushed
- (1 lb package) Shelf stable potato gnocchi
- (1 pint) Cherry tomatoes
- (1 tsp) Dried rosemary
- (1/2 tsp) Salt
- (1/4 tsp) Black pepper
- (2 TBSP) Olive oil
- (5 oz container) Baby spinach
- (to taste) Grated Parmesan cheese and red pepper flakes (optional, for serving)
Directions
Preheat the oven to 450° and line a large sheet pan with parchment paper.
In a large bowl, toss the onion, peppers, garlic, gnocchi, cherry tomatoes, rosemary, salt and pepper with the olive oil until coated. Add a drizzle more olive oil if the mixture seems dry.
Spread the mixture evenly onto the prepared sheet pan and roast in the oven for 15 minutes reserving the bowl you prepared the mixture in.
Add the baby spinach to the now-empty bowl and toss it with the oil that remained in the bowl after you loaded up the sheet pan. After the gnocchi and veggies have roasted for 15 minutes, give them a stir and add the sausage pieces to the sheet pan. Redistribute the pieces so that they are in a single layer.
Roast for an additional 10-15 minutes, or until the sausages are cooked through and the gnocchi is beginning to form a golden brown crust.
Tip the contents of the sheet pan directly into the bowl that now contains the spinach. Allow the bowl to sit undisturbed for 2 minutes so the heat from the sheet pan mixture wilts the spinach, then toss until the mixture in the bowl is well combined.
Serve immediately. Top with grated cheese and red pepper flakes if desired.
