Sheet Pan Pesto Gnocchi is one of those meals that instantly makes the kitchen smell incredible while requiring surprisingly little effort.
The first time I made this Sheet Pan Pesto Gnocchi recipe, the aroma of roasted tomatoes, savory sausage, and garlicky pesto filled the oven long before the timer went off. When the gnocchi finally came out golden and slightly crisp on the outside, it was hard not to sneak a bite straight from the pan.
What I love most about this Sheet Pan Pesto Gnocchi recipe is how everything cooks together on one sheet pan. The gnocchi roast until lightly toasted, the cherry tomatoes burst with sweetness, and the red onion softens into tender, caramelized wedges.
Once tossed with vibrant pesto, the entire dish becomes rich, herbaceous, and deeply satisfying.
Key Ingredients in Sheet Pan Pesto Gnocchi Recipe
When I prepared this Sheet Pan Pesto Gnocchi, I realized that the magic comes from using just a few flavorful ingredients and letting the oven do most of the work.
-1 (16-oz.) pkg. uncooked potato gnocchi-
-3 Tbsp. extra-virgin olive oil
-3/4 tsp. kosher salt
-1/2 tsp. black pepper
–3 links cooked Italian chicken sausage, sliced into 1/2-inch rounds (sub vegan sausage, such as Field Roast brand)
-1 pint cherry tomatoes
-1 small (or 1/2 large) red onion, sliced into wedges
-1/2 cup prepared pesto (I use DeLallo brand)
-8 oz. burrata cheese (optional)
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Sheet Pan Pesto Gnocchi
- Total Time: 40 min
- Yield: 4 servings
Description
Sheet Pan Pesto Gnocchi Recipe made with roasted potato gnocchi, cherry tomatoes, Italian chicken sausage, red onion, olive oil, and basil pesto. This easy sheet pan dinner is flavorful, comforting, and perfect for a quick weeknight meal.
Ingredients
1 (16-oz.) pkg. uncooked potato gnocchi
3 Tbsp. extra-virgin olive oil
3/4 tsp. kosher salt
1/2 tsp. black pepper
3 links cooked Italian chicken sausage, sliced into 1/2-inch rounds (sub vegan sausage, such as Field Roast brand)
1 pint cherry tomatoes
1 small (or 1/2 large) red onion, sliced into wedges
1/2 cup prepared pesto (I use DeLallo brand)
8 oz. burrata cheese (optional)
Instructions
Preheat oven to 425ºF. Line a large rimmed baking sheet with foil for easy cleanup.Arrange gnocchi and chicken sausage on one half of the baking sheet, and tomatoes and red onion on the other half. Drizzle everything with olive oil and season with salt and pepper; gently toss to coat.Bake for 30 minutes, tossing everything once halfway through.
Remove baking sheet from oven and add pesto; toss everything to combine. Divide into bowls, and serve with half a burrata cheese ball, if desired.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: Homamade
If you enjoy easy pasta-style meals with bold flavor, you might also like my key Lime Pie Bars Recipe for dessert or the hearty Homestyle Skillet Spaghetti with Rich Meat Sauce for another comforting dinner idea.
How to Homestyle Sheet Pan Pesto Gnocchi Step-by-Step
-Preheat the oven to 425°F and line a large rimmed baking sheet with foil. This step makes cleanup incredibly easy later.
-Spread the uncooked gnocchi and sliced chicken sausage on one side of the sheet pan. On the other side, place the cherry tomatoes and red onion wedges.
-Drizzle everything with olive oil and sprinkle with kosher salt and black pepper. Gently toss each section so the ingredients are evenly coated.
-Roast the sheet pan in the oven for about 30 minutes. Halfway through cooking, give everything a quick toss so the gnocchi brown evenly and the vegetables roast nicely.
-Remove the pan from the oven once the gnocchi are golden and the tomatoes have softened and burst slightly.
-Add the prepared pesto directly to the pan and toss everything together so the warm gnocchi absorb the sauce.
-Divide the mixture into bowls and top each serving with a portion of burrata if desired.
If you enjoy pesto-based dishes, you might also love my Grilled Chicken and Asparagus Pesto Pasta, which uses similar bright flavors in a slightly different way.
Sheet Pan Pesto Gnocchi Recipe Nutrition Facts
- Calories: ~420 per serving
- Protein: ~20 g
- Carbohydrates: ~38 g
- Fat: ~22 g
- Fiber: ~3 g
- Sodium: ~780 mg
FAQs
| Question | Answer |
|---|---|
| Can I use shelf-stable gnocchi? | Yes. Shelf-stable gnocchi work perfectly for roasting and often crisp nicely in the oven. |
| Do I have to use chicken sausage? | No. Pork sausage, turkey sausage, or plant-based sausage are all good substitutes. |
| Can I make this recipe vegetarian? | Absolutely. Simply replace the chicken sausage with a vegan sausage or roasted mushrooms. |
| How do I store leftovers? | Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet or oven for best texture. |
| Can I add more vegetables? | Yes. Zucchini, bell peppers, or broccoli roast well alongside the gnocchi and add extra flavor. |
Conclusion
After making this Sheet Pan Pesto Gnocchi, it quickly became one of my favorite low-effort dinners. The combination of crispy gnocchi, roasted vegetables, and fragrant pesto creates a meal that feels comforting and fresh at the same time. With only one pan and simple ingredients, it’s the kind of recipe you’ll want to return to whenever you need something satisfying without spending hours in the kitchen.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.