Jump to recipeMain Course · Sheet-Pan Dinner

Sheet-Pan Chicken Sausage, Gnocchi, and Vegetables

A hot sheet pan gives shelf-stable gnocchi browned edges while sausage and vegetables roast alongside it for a complete meal.

Golden potato gnocchi and chicken sausage roast with broccoli, red onion, and blistered tomatoes.

This one-pan supper uses shelf-stable gnocchi as a roastable ingredient, so there is no need to boil a separate pot of water. Space on the pan and a mid-roast turn help the dumplings brown while the vegetables keep distinct textures.

Make room for browning

Gnocchi browns when its surface has direct contact with the hot pan. Spread the pieces out rather than piling them beneath the sausage and vegetables.

Add tomatoes later

Broccoli and onion need a head start, while cherry tomatoes cook quickly and release juice as they blister. Adding them for the shorter second roast keeps the pan from becoming wet too early.

A wide spatula turns browned gnocchi, sausage, broccoli, and red onion on a sheet pan. — The gnocchi, sausage, broccoli, and onion roast in a single uncrowded layer.

Turn for crisp edges

A broad spatula lifts browned pieces from the pan and exposes new surfaces to the heat. Turning once also brings the broccoli and sausage into contact with the hot metal without constant stirring.

Brighten the roasted flavors

Lemon zest and juice cut through the richness of sausage and Parmesan. Toss them through the hot pan gently so the tomatoes remain mostly whole and the gnocchi keeps its crisp patches.

Crisp gnocchi edges and browned sausage sit beside broccoli and a burst tomato with Parmesan. — Golden gnocchi and browned sausage sit among blistered tomatoes and tender broccoli.

Keep the finish crisp

Serve soon after the lemon and cheese go on, before the vegetables release more moisture. If the pan is crowded, divide the ingredients between two pans so they roast rather than steam.

Sheet-Pan Chicken Sausage, Gnocchi, and Vegetables

4 servings

37 minutes total

Ingredients

• 1 (16 oz) package shelf-stable potato gnocchi
• 12 oz fully cooked Italian chicken sausage, sliced into 1/2-inch rounds
• 1 lb broccoli florets, cut into bite-size pieces
• 1 medium red onion, cut into 3/4-inch wedges
• 1 pint cherry tomatoes
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1 medium lemon
• 1/2 cup finely grated Parmesan cheese

Method

Heat the oven
Set a rack in the center of the oven and heat to 425 F. Set out a large rimmed sheet pan; a roomy pan helps the gnocchi and vegetables brown instead of steam.
Look for: The oven is fully heated before the pan goes in.
Prepare the sausage and vegetables
Slice the fully cooked Italian chicken sausage into 1/2-inch rounds, cut the broccoli into bite-size florets, and divide the red onion into 3/4-inch wedges. Keep the cherry tomatoes whole for the second roast.
Look for: The sausage rounds and vegetable pieces are similar in size for even roasting.
Season the pan
Spread the shelf-stable potato gnocchi, chicken sausage, broccoli, and red onion across the sheet pan. Drizzle with olive oil, then sprinkle evenly with kosher salt, Italian seasoning, garlic powder, and black pepper; toss and spread everything back into one layer.
Look for: The gnocchi and vegetables have a light oil sheen, with open space between pieces.
Roast until the edges brown
Roast the pan for 15 minutes without stirring. The gnocchi should begin to turn golden on the pan-facing sides and the broccoli should show browned tips.
Look for: Gnocchi edges are beginning to brown and broccoli tips are lightly toasted.
Turn and add tomatoes
Use a wide spatula to turn the gnocchi and vegetables, then scatter the whole cherry tomatoes across the pan. Roast for 10 minutes more, until the tomatoes blister, the broccoli is tender, and the sausage is hot throughout.
Look for: Tomatoes are blistered, broccoli is tender, and the gnocchi has crisp golden patches.
Finish with lemon and Parmesan
Zest the lemon over the hot pan, squeeze its juice across the gnocchi and vegetables, and scatter on the finely grated Parmesan. Toss gently so the cheese clings to the warm ingredients without breaking the tomatoes apart.
Look for: Lemon smells fresh and Parmesan lightly coats the hot gnocchi and sausage.
Serve from the pan
Divide the sausage, gnocchi, and vegetables among four plates, scraping up browned bits and Parmesan from the pan. Serve while the gnocchi edges are crisp and the tomatoes are still juicy.
Look for: Each serving includes sausage, crisp-edged gnocchi, broccoli, onion, and tomatoes.