Sheet Pan Gnocchi with Brussels Sprouts and Sausage

Name: Sheet Pan Gnocchi with Brussels Sprouts and Sausage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound shelf-stable gnocchi (found in the pasta aisle); 3 cups half-inch diced squash (such as delicata squash or butternut squash); 1 pound brussels sprouts, trimmed and halved; 1 medium red onion, chopped into 1-inch chunks; 2 garlic cloves, grated or minced; 1 lemon, zested; Kosher salt and freshly ground black pepper; pinch of red pepper flakes, optional; ¼ cup extra-virgin olive oil, plus more for drizzling; 1 pound uncooked mild or spicy Italian sausage links; 8 ounces burrata; store-bought pesto, optional

Sheet Pan Gnocchi with Brussels Sprouts and Sausage is a weeknight delight. Crisp-tender gnocchi, tasty sausage, and roasted veggies, all bake on one sheet pan in less than 30 minutes. The secret to great tasting shelf-stable gnocchi? Skip the boiling!

Baked gnocchi with Brussels sprouts, squash, sausage and red onion on a sheet pan.

For The Best Gnocchi Ever, Don’t Boil It

When the madness of the holiday season feels like too much, a sheet pan dinner made with roasted gnocchi, sausage bits and vegetables will help get you through it all. Especially if you serve it with a luscious dollop of creamy burrata on top.

I adore homemade gnocchi, but for this sheet pan dinner, a store-bought, shelf-stable gnocchi is not only easier, but will work best. If you’re new to cooking gnocchi on a sheet pan, you’re in for a treat. Instead of boiling it, the gnocchi is roasted alongside the vegetables, giving it a golden, crispy exterior while staying pillowy-soft inside.

Best of all, unlike many sheet pan recipes that stagger cooking times, this one lets you roast everything—gnocchi, sausage and vegetables—all at once. Tossed with olive oil, lemon zest, garlic salt and pepper, it’s simple yet incredibly flavorful.

To serve, adding drizzles of jarred pesto sauce is not required but lends vibrant flavor to the dish. Visually, this dish may not wow you, but I promise you the flavors will.

For even more delicious sheet pan dinners, try my Sheet Pan Chicken Fajitas or this healthy Moroccan Sheet Pan Chicken!

Ingredients and Notes

Recipe ingredients prepared in small bowls.

Shelf-Stable Gnocchi: You can find shelf-stable gnocchi in the pasta aisle of most well-stocked grocery stores. If you can find this brand, it’s very delicious. Otherwise, De Cecco, Garofalo, or Rummo, might be easier to find in supermarkets, and equally good. These pillowy pasta dumplings roast beautifully, turning golden and crispy in the oven while staying soft inside. They’re perfect for one-pan meals without the need to boil.
Vegetables: This time around, I used a wintery mix of vegetables—Brussels sprouts, squash, and red onion— but do know this recipe works well with endless adaptations. Use vegetables you have on hand, or what’s in season. For the squash, I used delicata squash that I had on hand but butternut squash, sweet dumpling squash, or carnival squash, would all be great. TIP: Store-bought, pre-cut squash is totally fine and will save you time, just make sure the pieces are small so they have time to fully cook.
Garlic: Adds deep, pungent flavor to the dish.
Sausage: For this recipe, you need uncooked links of sausage. The casings will need to be removed so you can use rolled up chunks that will resemble mini meatballs. I used Italian chicken sausage, but you can choose pork, turkey, chicken, or plant-based sausage based on your preference—any flavor or variety will work.
Burrata: I love adding a puddle of creamy burrata for a creamy contrast that I find irresistible, but the dish is just as delicious without it. Or, see variation section below for more cheese options.
Pesto: Optional, but really adds a nice vibrant flavor to the dish. For convenience, I almost always use store-bought pesto here. If your jarred pesto needs a little more oomph, add a few tablespoons of lemon juice, olive oil, and/or Parmesan cheese.
Red Pepper Flakes: Optional, but adds a bit of heat to balance the sweetness of the squash and gnocchi.

Variation And Substitutions

Not a fan of Brussels sprouts —> Use broccoli, cauliflower, mushrooms, or large chunks of fennel.

Make it vegetarian or vegan —> This sheet pan gnocchi meal is just as filling and satisfying without the sausage. Or use a plant-based sausage that you know and love (don’t add pre-cooked sausage until the last 15 minutes). If vegan, omit the burrata and serve with a vegan pesto sauce and crumbled vegan feta.

Can’t find burrata —> Fresh mozzarella won’t be as creamy but still quite delicious. Or sprinkle each bowl with goat cheese, feta, grated Parm or pecorino romano.

To make gluten-free —> You can use a cauliflower gnocchi, or a gluten-free gnocchi such as this one.

Stir in sautéed spinach —> Sometimes I need to use up a container of spinach so I’ll very lightly sauté it on the stovetop while the sheet pan is in the oven. Once everything cools slightly on the sheet pan, I just dump the spinach over top and stir it all together—so good!

How To Make Sheet Pan Gnocchi With Brussels Sprouts And Sausage

Pile the gnocchi and vegetables on the sheet pan (hold back the sausage). Add the minced garlic, olive oil, lemon zest, salt, pepper and red pepper flakes, if using. Use your hands to mix until fully coated.

Uncooked gnocchi, Brussels sprouts, squash and red onion piled on a sheet

Uncooked gnocchi, Brussels sprouts, squash and red onion tossed with dressing and spread out on a sheet pan.

Recipe Tip

Use the largest sheet pan you own to avoid too much overcrowding. I use, and love, this X-large sheet pan but as long as the vegetables fit in one layer, you should be okay with a regular, large sheet pan. If it seems too crowded, split the ingredients between two pans.

Remove the casings from sausages and place bite-sized pieces of the sausage in between, or right on top of the gnocchi mixture (you can roughly roll the sausage pieces, if you wish, but it’s not necessary).

Uncooked gnocchi, sausage, Brussels sprouts, squash and red onion tossed with dressing and spread out evenly on a sheet pan.

Roast until the gnocchi are plump, the sausage is browned and cooked through, and the vegetables are tender, about 25 to 30 minutes.

Roasted gnocchi, Brussels sprouts, squash and red onion on a sheet pan.

Divide into bowls, and top with a quarter of a large burrata ball (or half of a small burrata ball). Drizzle with pesto sauce, if using, and serve immediately.

Roasted sheet pan gnocchi with Brussels sprouts, sausage squash and red onion served in a white bowl topped with burrata.

Recipe FAQ’s

Do I have to boil the gnocchi before baking it?

You do not! In fact, you should not. Years ago, I boiled a package of shelf-stable gnocchi and it was so bad I threw it all out. Baking the gnocchi straight from the package is a game-changer. The potato flavor intensifies and the gnocchi gets fluffy and tender on the inside, and slightly crispy on the outside. Delicious!

Is shelf-stable gnocchi the same thing as frozen gnocchi?

No, shelf-stable gnocchi can be found in the pasta aisle, beside the packaged pasta, in vacuum-sealed packs. I have tried sheet pan gnocchi using frozen gnocchi and while it does work, I find the gnocchi turns out a little too chewy for my taste.

What can I serve with sheet pan gnocchi?

This sheet pan gnocchi includes vegetables and a meat protein so it’s makes a complete meal that is super satisfying. However, if you need something to serve alongside, try a simple green salad or this quick and delicious fennel and apple salad.

Roasted sheet pan gnocchi with Brussels sprouts, sausage squash and red onion served in a white bowl topped with burrata and a drizzle of pesto.

Storage And Reheating Tips

Storing: Leftovers can be stored in an airtight container for 3-4 days. TIP: If you know some of the sheet pan gnocchi will be used for leftovers, don’t top it with burrata as it could make the other ingredients a little soggy.
Reheating: For best results, reheat leftovers in the oven. Place the leftovers on a sheet pan and preheat the oven to 375ºF. Bake for 10-15 minutes, or until heated through.

More Sheet Pan Dinners To Love

Sheet Pan Chicken and Potatoes with Green Olive Salsa

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Thank you!~Sandra

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