Sheet Pan Pesto Gnocchi

Name: Sheet Pan Pesto Gnocchi
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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)

By Jamie Vespa

on Feb 13, 2022 Updated Feb 13, 2023

4.97 from 52 votes

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Sheet Pan Pesto Gnocchi with burst tomatoes, sausage, and burrata. This 30 minute sheet pan dinner is as easy as it gets, and will surely become a family favorite. (Easily made vegetarian and gluten free!)

This is the ultimate weeknight dinner recipe. All you need is ONE PAN and a handful of ready-to-use ingredients.

It easily solves the “what should I make for dinner?” question that likely rattles your brain on the daily. Not only is it delicious, but this sheet pan gnocchi also:

Requires minimal prep work
Can easily be made vegetarian/vegan and/or gluten free
Tastes fresh, yet leans on quality convenience items

Basically, there’s very little NOT to love about this pesto gnocchi. Much like my famous Creamy Tomato Gnocchi recipe, it’s reliable, versatile, and impressively simple.

How to Make Sheet Pan Pesto Gnocchi

Since this recipe is packed with both lean protein and veggies, it works as an all-in-one meal, no extra sides required.

And it’s so easy to make, it almost feels like cheating.

The Ingredients

Gnocchi: Look for shelf-stable potato gnocchi in the pasta aisle of most well-stocked grocery stores. My go-to brand is DeLallo, which produces the most pillowy, plump gnocchi in the game. If making this recipe gluten free, you can also use fresh or frozen cauliflower gnocchi.
Sausage: Look for Italian-style, fully-cooked chicken sausage links, which are available in most grocery stores. If making the recipe vegetarian/vegan, use a vegan sausage alternative, such as Field Roast brand.
Tomatoes: You need 1 pint of cherry tomatoes, which are luckily in season all year long. The tomatoes burst while they roast, creating a jammy sauce for the pasta.
Red Onion: Use either 1 small or 1/2 large red onion, cut into segments. I like to cut the onion into segments (as opposed to thin slices) to add more texture to the dish.
Pesto: Use either homemade or store-bought pesto. My go-to brand of prepared pesto is DeLallo brand, which tastes just as fresh as homemade.
Burrata: Optional, however the burrata adds so much richness to the dish. You can also use fresh mozzarella, or simply sprinkle some Parmesan overtop.

The Directions:

Step 1: Roast Gnocchi, Sausage, and Veggies

Preheat oven to 425ºF.

Arrange gnocchi and chicken sausage on one half of the baking sheet, and tomatoes and red onion on the other half. Drizzle with olive oil and season with salt and pepper; gently toss to coat.

Bake for 30 minutes, tossing everything once halfway through.

Step 2: Add Pesto

Remove baking sheet from pan and add pesto; toss everything to combine.

Step 3: Serve with Burrata

Divide into bowls, and serve with half a burrata cheese ball, if desired.

Recipe Variations

To Make Vegetarian: Use a plant-based sausage alternative, such as Field Roast brand.
To Make Vegan: Omit burrata and prepare a homemade pesto to ensure there is no Parmesan added. Swap the chicken sausage for a vegan sausage alternative, such as Field Roast brand.
To Make Gluten Free: Use fresh or frozen cauliflower gnocchi, such as Trader Joe’s or Whole Food’s brand. (Cooking directions stay the same!) Alternatively, look for DeLallo’s brand of shelf-stable gluten-free gnocchi.

Can I Bake Gnocchi without Boiling it First?

You DO NOT need to pre-boil the gnocchi when making a sheet pan gnocchi recipe. The gnocchi will become perfectly al dente as it roasts in the oven, and even develop a lovely golden crust.

What is Shelf-Stable Gnocchi?

Look for shelf-stable gnocchi in vacuum-seal packs in the pasta aisle, alongside all the boxes of dry pasta.

Gnocchi is also available in fresh/refrigerated packs near the deli, as well as frozen in the freezer aisle.

How to Store and Reheat:

To Store. Refrigerate leftover gnocchi in an airtight storage container for up to 4 days.
To Reheat. Rewarm gently in the microwave or on the stovetop. Add a splash of broth or water as needed to help rehydrate the sauce.
To Freeze. This is a fantastic freezer meal! Simply freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

More Gnocchi Recipes to Try:

Tuscan Creamy Gnocchi Soup

30 Minute Creamy Tomato Gnocchi

Tuscan Sun-Dried Tomato Gnocchi

If you give this pesto gnocchi recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

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4.97 from 52 votes