Looking for more easy sheet pan meals? You’ll love Sheet Pan Salmon and Asparagus with Potatoes, Sheet Pan Balsamic Chicken with Potatoes and Carrots, and Sheet Pan Lemon Herb Tuna Steaks and Potatoes.
Here’s How You Make It
Why This Recipe Works
Pre-made gnocchi — Sure, you could make your own gnocchi but no one has time for that. Use the pre-made, dried gnocchi, to save time. Simple preparation — The best part about sheet pan meals is the ease of prep (and clean-up too!). The best part about sheet pan sausage and gnocchi is all of the above — oh and of course, it’s soooo tasty too! Pantry ingredients — You probably have everything you need to make this dish in your pantry or fridge right now. And if you don’t have gnocchi you can easily find it in the pasta aisle of your local grocery store. Family-friendly — Big kids love this dish because it’s different but not too different you know? They might balk at the gnocchi at first but they’ll be hooked after one taste, trust me! And this dish is great for little kids too because the gnocchi and bites of sausage make great finger foods. Plus they can easily pick out the stuff you know they’re probably not going to want to eat like wilted greens and burst tomatoes.
What’s the Difference Between Gnocchi and Pasta?
Gnocchi is made from a combination of potatoes, flour, eggs, and, on occasion, cheese. Gnocchi are rolled into small little dumpling shapes. Pasta is made from flour and water (sometimes eggs) and is then rolled into different shapes like rotini, spaghetti, shells, etc.
Can I Substitute Gnocchi for Pasta?
If you don’t have gnocchi, you can substitute pasta BUT you’ll need to cook it separately from the sausage and according to package directions. Then, once both things are cooked (the sheet pan sausage as directed, and also the pasta, separately), you can combine the pasta with the sausage, tomatoes, and other seasonings and add the dressing.
Do You Have to Boil Dried Gnocchi?
If you’re using dried gnocchi, you do not have to boil it first before putting it on the sheet pan. There is enough moisture in the tomatoes and steam from the sausage to keep the gnocchi moist in the oven. Puls, the gnocchi will also absorb the dressing you pour over the sheet pan gnocchi and sausage at the end.
Expert Tips
For fresh herbs, my preference is to use parsley, cilantro, basil, and/or thyme. If you only have dried herbs, no worries, just sprinkle on some Herbs de Provence herb blend to your taste. I used a combination of baby spinach and kale. Arugula would be great too! This gnocchi recipe will keep in the fridge for up to 3 days. I don’t recommending freezing already cooked gnocchi. It starts to break down and get mushy upon thawing. If you don’t want to make the dressing, you can substitute a store-bought lemon vinaigrette. If you don’t want to use turkey kielbasa, you can substitute any other kind of sausage you like. However, turkey kielbasa is generally pre-cooked, so if you are using raw sausage, you should brown it in a skillet with oil or butter first before cutting into 1-inch pieces and baking on the sheet pan.
More Recipes You’ll Love
For more ways to serve pillowy gnocchi, try my recipes for Gnocchi in Tomato Cream Sauce, Chicken and Mushroom Gnocchi Skillet, and Creamy Garlic Lemon Shrimp and Gnocchi.
Orecchiette Pasta with Sausage Sausage and Cabbage Skillet Tuscan Sausage Pasta Sausage Breakfast Casserole Sheet Pan Gnocchi and Veggies
Did you make this Sheet Pan Gnocchi and Sausage meal? FANTASTIC. Please rate the recipe below and leave a comment! And be sure to tag me on social when you share a photo, I love to see your CDLC creations!
