Sheet Pan Gnocchi with Sausage and Pesto
This one-pan dinner combines pillowy potato gnocchi with Italian sausage, grape tomatoes, and bell peppers, all roasted until golden and tossed with fragrant basil pesto. The dish offers the perfect balance of textures with crispy-edged gnocchi, caramelized vegetables, and juicy sausage, finished with golden panko breadcrumbs for extra crunch. It's an ideal weeknight meal that delivers restaurant-quality flavors with minimal cleanup, making it perfect for busy families or anyone seeking a satisfying, complete dinner in under an hour.
Ingredients
- 1 package potato gnocchi, 16 ozcauliflower gnocchi1:1low-carbgluten-free
different texture
- 4 tablespoons olive oil
- ⅓ cup Progresso Italian panko crispy bread crumbs, from 8-oz box
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 package grape tomatoes, 10.5 oz, about 2 cups
- 1 medium red bell pepper, coarsely chopped
- 2 links hot Italian sausage, from 19-oz packagesweet Italian sausage1:1meat
milder flavor
- ½ cup refrigerated basil pesto, from 7-oz container
Instructions
- 1
Heat oven to 400°F and line large rimmed sheet pan with parchment paper
- 2
Cook gnocchi according to package directions and drain
- 3
Heat 1 tablespoon olive oil in 8-inch nonstick skillet over medium heat
- 4
Add bread crumbs and cook 3 to 4 minutes, stirring frequently, until golden brown
- 5
Remove breadcrumbs from skillet
- 6
Toss gnocchi with remaining 3 tablespoons olive oil, salt and pepper in large bowl
- 7
Add tomatoes and bell pepper, stirring gently to coat
- 8
Spread mixture on sheet pan and place sausage links on one end, slightly apart
- 9
Roast 15 minutes
- 10
Stir gnocchi mixture and rotate sausage links
- 11
Return to oven and roast 12 to 15 minutes longer until gnocchi are light golden brown and sausage reaches 165°F
- 12
Remove sausage to cutting board and cut at angle into 1/2-inch pieces
- 13
Add sausage back to sheet pan
- 14
Spoon pesto over gnocchi and sausage mixture, stirring gently to incorporate
- 15
Top with toasted breadcrumbs before serving
Tips
Use cooking parchment paper to prevent sticking and ensure easy cleanup after roasting.
Don't overcrowd the pan - spread ingredients in single layer for proper browning and even cooking.
Check sausage temperature with meat thermometer to ensure food safety while avoiding overcooking.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Reheat in 350°F oven until warmed through.
Can prep vegetables and toast breadcrumbs up to 1 day ahead. Store separately and assemble just before roasting.
Serve immediately while hot for best texture. Garnish with fresh basil or grated Parmesan if desired.
Common Mistakes
Don't skip draining gnocchi to avoid excess moisture on the pan
Don't overcrowd vegetables to ensure proper roasting and caramelization
Check sausage temperature to avoid undercooking
Substitutions
Gluten-Free Swaps
different texture
General Alternatives
milder flavor
FAQ
Can I use frozen gnocchi instead of fresh?
Yes, but cook according to package directions first. Frozen gnocchi may need slightly longer cooking time in the oven.
What if I don't have panko breadcrumbs?
Regular breadcrumbs work fine, though they won't be quite as crispy. You can also omit them entirely.
How long do leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in oven at 350°F until warmed through for best results.