Sheet Pan Pesto Gnocchi

4.96 from 49 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!)Pesto gnocchi with tomatoes and burrata in a white bowl

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 IngredientsRecipe ingredients in separate bowls on a gray board with labels

  • 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.pasta, sausage, and veggies being roasted on a rimmed baking sheet

Step 2: Add Pesto

Remove baking sheet from pan and add pesto; toss everything to combine. Pesto being mixed into pasta and veggie mixture on a sheet pan

Step 3: Serve with Burrata

Divide into bowls, and serve with half a burrata cheese ball, if desired.Gnocchi, burrata, and veggies tossed in pesto sauce and served in a white bowl

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. Foil-lined baking sheet with baked pesto gnocchi

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 GnocchiWhite serving bowls filled with sheet pan gnocchi and veggies

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!

 

4.96 from 49 votes

Sheet Pan Pesto Gnocchi

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.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4

Equipment

  • Large rimmed baking sheet

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)
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Instructions 

  • Preheat oven to 425ºF. Line a large rimmed baking sheet with foil for easy cleanup.
    Arrange gnocchi and chicken sausage on one half of the baking sheet, and tomatoes and red onion on the other half. Drizzle everything with olive oil and season with salt and pepper; gently toss to coat.
    Bake for 30 minutes, tossing everything once halfway through.
  • Remove baking sheet from oven and add pesto; toss everything to combine. Divide into bowls, and serve with half a burrata cheese ball, if desired.

Video

Notes

  • 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.

Nutrition

Serving: 1.2cups | Calories: 491kcal | Carbohydrates: 48g | Protein: 22g | Fat: 24g | Saturated Fat: 4.5g | Sodium: 990mg | Fiber: 3g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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Recipe Rating




48 Comments

  1. Michelle W says:

    5 stars
    Oh my goodness, this is a delicious, easy meal. I used locally produced pork Italian sausages and they are delicious with the pesto as well. I love the flexibility of this, you can add whatever veggies you are in the mood for. I added some picante peppers to the listed ingredients to add a little spice. This is honestly going to be one of my go-to recipes!

  2. Sally says:

    I made this last night and my husband and I loved it. It was easy, fast and delicious. I added a few more veggies that I had – red peppers and mushrooms. I’ll be making this again!

  3. Marie says:

    How long would you recommend this can last in the fridge, and how to reheat? Looks good!

  4. Taya Seelhof says:

    5 stars
    My husband and I LOVED this recipe. We subbed gluten free gnocchi and we tried a dollop of tzatziki instead of burrata cheese and it was delicious! I would definitely make this again.

  5. Natalie says:

    5 stars
    This is absolutely delicious, and couldn’t be easier to throw together. (I make my own pesto, because my husband has a tree nut allergy, but otherwise, comes together quickly.) It has made it’s way into my weekly dinner rotation. As many others have said, it’s a household staple! Love it!

    1. Francesca says:

      5 stars
      I love this recipe so much! It’s made its way into my weekly rotation. Prep is done by the time the oven is preheated. I always used uncooked spicy Italian sausage and it turns out great. My only suggestion would be to not use foil. The crispy gnocchi sticks to the foil bad, but slides right off an un-foiled pan!

  6. Cammie says:

    5 stars
    Thanks, that was really good! I used uncooked pork sausages and fried them first for a couple of minutes in olive oil then added the rest of the ingredients. Cooked it all in an oven proof skillet instead of the sheet pan.

    1. Caitlin says:

      5 stars
      Oh my goodness this is SO GOOD! So easy too! I opted to use hot Italian sausage in mine as I like a bit of a bite, and it’s exceeded my expectations. Will definitely revisit this recipe!

  7. Kelly says:

    5 stars
    This is amazing! I am a big fan of gnocchi but never have made it in an oven. My new go-to and even picky eaters love it. The sausage and gnocchi get a nice crisp, but not dried out, texture. Thank you so much for this!