Sheet Pan Gnocchi and Sausage

This recipe is always a crowd pleaser in our house, especially for the cook when it’s all done on a sheet pan! Brian is Italian and grew up with gnocchi used as pasta, topped with sauce. I am Polish and grew up with potato dumplings pan fried in butter and served with sour cream. I love how this recipe brings our two cultures together.

Sheet Pan Gnocchi and Sausage

Gnocchi are small dumplings made from potato, semolina, or flour, usually served with a sauce or sauteed in butter. This recipe changes it up with combining the two in the oven.
Course Main Course
Cuisine Italian
Servings 4


  • 5 Italian Sausage links
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1 small green, red, and yellow bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 28 oz diced tomatoes
  • 17.5 oz package potato gnocchi
  • 1/4 cup grated Parmesan, plus more for serving
  • 1/4 cup  fresh parsley leaves, chopped


  • Preheat the oven to 425 degrees F.
  • Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes. 
  • Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt. 
  • Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Sprinkle with the parsley and more Parmesan.

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