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 ½ 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!
Sheet Pan Pesto Gnocchi
Equipment
- Large rimmed baking sheet
Ingredients
- 1 (16-oz.) pkg. uncooked potato gnocchi
- 3 Tbsp. extra-virgin olive oil
- ¾ tsp. kosher salt
- ½ tsp. black pepper
- 3 links cooked Italian chicken sausage, sliced into ½-inch rounds (sub vegan sausage, such as Field Roast brand)
- 1 pint cherry tomatoes
- 1 small (or ½ large) red onion, sliced into wedges
- ½ cup prepared pesto (I use DeLallo brand)
- 8 oz. burrata cheese (optional)
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.
Sara
Just so yummy and so easy. Can’t get any better than that!
Jamie Vespa
Hi Sara - I'm so glad it was a hit! Thank you so much for coming back and leaving a review!
Alicia
This dish has been such a hit & will now be frequent in our regular rotation! We've made it several times (and get so excited to dig in!!), with different plant based sausages and once with a homemade sage pesto. It's easy to make but feels fancy and packs tons of flavor. Who doesn't love gnocchi, pesto & burrata?? Have even made it for company, who've all raved about it! Thank you so much for this one Jamie 🙂
Jamie Vespa
Hi Alicia - ah that’s amazing feedback!! I’m so glad the recipe has been such a hit. Thank you so much for taking the time to leave such a great review!
Carol Kruz
My husband and son now request this recipe every week. It has become a staple in our house. Thank you for a reliable weeknight dinner!
Megan Brunick
My kids now ask for this recipe every week! Love how simple it is, and the whole family loves it.
Jamie Vespa
I'm so glad the recipe is a hit! Thank you for taking the time to leave a review!
Katerina
Just finished eating this dish with my fiancé and we just ate it together straight off the pan, no dishes, it was that good!
Jamie Vespa
Hi Katerina - I'm so glad you enjoyed this one! Thanks for taking the time to leave a review!
JenZo
yes. Yes. YES! This was amazing. Due to kidney issues I watch my carb intake, so I did cauliflower gnocchi, less tomato and added sweet peppers and peas. This will be a repeat in our house for sure.
Jamie Vespa
I'm so glad you enjoyed this one, Jen! Thank you for coming back and leaving a review!
Debra Winters
This was so easy and my family loved it!’ We didn’t add the burrata, but did garnish with Parmesan.
Jamie Vespa
Hi Debra - I'm so glad you enjoyed this one! Thank you for taking the time to come back and leave a review!
Nicole
Absolutely amazing. Has become a staple for us. And ridiculously easy prep.
Jamie Vespa
So glad you enjoy this one, Nicole! I agree on the ease!
Carole L.
Delicious!!! Beyond easy to make and even easier to clean up. Love the texture of the gnocchi when it is crispy from baking. Perfect meal for busy nights!
Jamie Vespa
I'm so glad you enjoyed this one, Carole! Thank you for taking the time to leave a review!
Kimberly
Loved this recipe!! It will become a weeknight go-to for our family.
Jamie Vespa
Hi Kimberly - I'm so glad you enjoyed this one! Thank you for taking the time to leave a review!
Emily B
So easy and the whole is definitely greater than the sum of its parts. I’m not a huge tomato fan so subbed red peppers successfully. Also threw in some mushrooms. Delightful even without the burrata.
Jamie Vespa
Hi Emily - I'm so glad the recipe was a hit!! Thank you for taking the time to leave a review!
Megan F
YUM!! We used Trader Joe’s cauliflower gnocchi to make the dish gluten free and they worked great!
Jamie Vespa
I'm so glad you enjoyed it, Megan! Thank you for taking the time to leave a review!
Mariana
DELICIOUS!! Approved by even the picky eaters of the house. Thank you for such an easy-to-follow, fab recipe.
Jamie Vespa
Hi Mariana - I'm so glad the recipe was a hit! Thank you for coming back and leaving a review!
Megan Steinburg
My husband and kids raved over this! We are always looking for easy weeknight ideas, and this checked all the boxes! I didn't add the burrata but honestly didn't even miss it.
Jamie Vespa
Hi Megan - I'm so glad the recipe was a hit!! Thank you for taking the time to leave a review!
Alaina
So simple and delicious! This will be on repeat at my house.
Jamie Vespa
Hi Alaina - I'm so glad the recipe was a hit!! Thank you for taking the time to leave a review!