Sheet Pan Chicken Sausage Gnocchi with Tomatoes and Zucchini
Toss it on one pan and dinner makes itself.
When you’re tired and need dinner to happen with almost no thinking, this sheet pan gnocchi dinner is a good move. It’s built for nights when you want something warm, filling, and complete without juggling a sauce, a side, and a second skillet. Chicken sausage gives you quick protein, the gnocchi roasts up tender with browned edges, and the tomatoes and zucchini add just enough freshness to keep it from feeling heavy. Expect a simple, savory dinner with very little chopping and only one pan to wash. It’s not fancy, but it is reliable, cozy, and on the table in under 45 minutes.
Ingredients
- 14 oz chicken sausage — cut into 1/2-inch rounds
- 1 lb potato gnocchi — shelf-stable or refrigerated
- 1 cup zucchini — cut into half-moons
- 1 cup cherry tomatoes
- 1 cup red bell pepper — cut into bite-size pieces
- 2 tbsp olive oil
- 2 unit garlic cloves — minced
- 1 tsp dried Italian seasoning
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cup grated Parmesan — optional, for serving
- 2 tbsp fresh basil — optional, for serving
Method
- 1 Heat the oven to 425°F. On a large sheet pan, combine the chicken sausage, gnocchi, zucchini, cherry tomatoes, and bell pepper.
- 2 Drizzle with olive oil, add the garlic, Italian seasoning, salt, and black pepper, then toss everything right on the pan until coated. Spread into an even layer.
- 3 Roast for 20 minutes, then stir and spread out again so the gnocchi can brown.
- 4 Roast 5 to 8 minutes more, until the sausage is hot, the vegetables are tender, and the gnocchi has crisped in spots. Finish with Parmesan and basil if using.
Variations
- Vegetarian swap — Use meatless sausage or 1 can drained chickpeas instead of chicken sausage.
- Faster swap — Use pre-sliced chicken sausage and pre-cut zucchini and pepper to cut the prep to about 5 minutes.
- Substitutions — Swap zucchini for broccoli florets, yellow squash, or snap peas; use pecorino instead of Parmesan if that is what you have.
Notes
If your gnocchi package says to boil first, skip that step here; roasting them straight from the package gives the best texture for this recipe. For extra browning, place the pan under the broiler for 1 to 2 minutes at the end, watching closely.
Equipment that helps
- Large sheet pan — Gives everything enough space to roast instead of steam.
- Spatula — Makes it easy to stir the gnocchi halfway through without breaking it up.
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