Jump to Recipe· 5 from 2 reviews

This gnocchi & sausage sheet pan dinner is a super simple and nourishing one-pan meal! It’s gluten-free, and can easily be made paleo and grain-free.

The gnocchi & sausage sheet pan after baking.

Who doesn’t love a sheet pan meal?! It’s quick and easy to cook and even easier to clean up. This gnocchi sheet pan meal is like a pasta dish but made on a simple sheet pan. It’s topped off with a simple herb dressing for extra flavor and is packed with veggies.

Why you’ll love this recipe

  • It’s quick and easy. Minimal prep, and it’s all made on a sheet pan.
  • It has a yummy sauce. The gnocchi definitely needs some kind of sauce, and this recipe is made with a really bright herb dressing.

The Ingredients for the Gnocchi & Sausage Sheet Pan

  • Broccoli Florets, Red Onion, and Spinach. These veggies add great nutrients but feel free to add others like chopped cauliflower or carrots.
  • Grain-Free Gnocchi. You can use frozen or fresh like this, or use my AIP cauliflower gnocchi recipe and prepare as directed, boiling beforehand. However, this gnocchi will cook a bit faster.
  • Italian Sausage. I use this for nightshade-free!
  • Avocado Oil.
  • Salt, Pepper, Dried Parsley, Dried Oregano, and Garlic Powder. The seasonings really add flavor!
  • Olive Oil, Lemon, White Wine Vinegar, Garlic, Fresh Parsley, Fresh Basil, Salt, and Pepper. These ingredients make the delicious herb sauce!

How to make the gnocchi & sausage sheet pan

  • Assemble the sheet pan. Add the gnocchi, vegetables, and sausage to the baking sheet and top with avocado oil, and seasonings. Toss to coat.
  • Bake. Transfer to the oven and bake for 25-30 minutes, tossing halfway through. Bake until the internal temperature of the sausage is 165 F and the gnocchi is crisp. Remove and add the spinach

The gnocchi & sausage sheet pan before and after baking

  • Make the dressing and top the sheet pan. 

A plate with gnocchi & sausage sheet pan dinner.

Modifications for this recipe

  • How to make it with AIP gnocchi. Use my AIP cauliflower gnocchi recipe and prepare as directed, boiling beforehand. However, this gnocchi will cook a bit faster. Roast the sheet pan by itself for 10 minutes and then add the gnocchi.
  • How to make it with Trader Joe’s cauliflower gnocchi. Add the gnocchi frozen, and separate any stuck pieces of gnocchi.
  • Use another dressing for a shortcut. You can use an Italian dress or a vinaigrette of your choice to save some time.
  • Add extra veggies. You can also add veggies like chopped cauliflower or carrots.
  • Use a different sausage. I use this for nightshade-free!

Can you make this recipe AIP?

There isn’t necessarily a good option for fully AIP sausage, so I suggest swapping the sausage for cubed chicken! Just be sure that it’s cooked through to 165 F. Use the AIP gnocchi as well.

Tips & tricks

  • Separate the gnocchi. If the gnocchi is frozen, make sure it’s not stuck together!
  • Adjust the baking time. You can use frozen gnocchi, but make sure you cook until it’s crisp.

Storage and reheating instructions

Store it in the fridge in glass for 3-4 days. This recipe is best fresh, but you can reheat it in the oven at 425 F for about 5 minutes to reheat.

A plate of gnocchi & sausage sheet pan dinner.

You’ll also like…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gnocchi & Sausage Sheet Pan Dinner {Gluten-free}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: Global
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale
  • 1 1/2 cup broccoli florets
  • 1 red onion, sliced
  • 12 oz grain-free gnocchi, frozen or fresh (like this, see notes for nightshade free)
  • 12 oz package of Italian sausage, sliced
  • 2 tbsp avocado oil
  • Salt and pepper
  • 2 tsp dried parsley
  • 1 tsp dried oregano
  • 2 tsp garlic powder
  • 1 cup fresh spinach

For the herb sauce

  • 3 tbsp olive oil
  • Juice of half a lemon
  • 1 tbsp white wine vinegar
  • 1 clove garlic
  • 2 tbsp fresh parsley
  • 1 tbsp fresh basil
  • Salt and pepper

 

Instructions

  1. Preheat the oven to 425 F and line a large baking sheet with parchment paper.
  2. Add the gnocchi, vegetables, and sausage to the baking sheet and top with avocado oil, and seasonings. Toss to coat.
  3. Transfer to the oven and bake for 25-30 minutes, tossing halfway through. Bake until the internal temperature of the sausage is 165 F and the gnocchi is crisp.
  4. Remove the sheet pan from the oven and add the spinach immediately. Toss to coat, allowing the spinach to lightly wilt.
  5. To make the dressing, use a blender or immersion blender, and blend the olive oil, lemon, garlic, basil, parsley, salt, and pepper until smooth.
  6. Top the baking sheet with the dressing and toss to coat. Serve fresh.

Notes

  • If gnocchi is frozen, it may take an extra 5 minutes to cook.
  • How to make this recipe with nightshade free gnocchi. Use my AIP cauliflower gnocchi recipe and prepare as directed, boiling beforehand. However, this gnocchi will cook a bit faster. Roast the sheet pan by itself for 10 minutes and then add the gnocchi.
  • To make it with a nightshade-free sausage, use this!
  • To make the recipe AIP, use the AIP gnocchi and swap the sausage for something like seasoned chicken.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 424
  • Fat: 29.6g
  • Carbohydrates: 29g
  • Fiber: 1.4g
  • Protein: 11.9g