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.

If you love this recipe, please leave a star rating and review below!
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4.96 from 49 votes (23 ratings without comment)

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Recipe Rating




48 Comments

  1. Lisa says:

    4 stars
    This was really good but I think next time I will boil the gnocchi. Mine did not really get soft more like crunchy and not sure if it was due to using the gluten free Delallo gnocchi.

  2. Lindy says:

    This dish looks amazing & I’d love to try. I’m assuming this is “fresh” gnocchi? Would it be possible to use dry gnocchi?

  3. Jenni says:

    If using frozen gnocchi is it ok to follow the same steps as this recipe? Thank you!

  4. Brenda says:

    5 stars
    Made vegan and it was delicious! I loved everything about it! Super easy to make and so full of flavor! This will be a monthly meal for us! Thanks so much.

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Brenda! Thank you for taking the time to leave a review!

    2. Laura says:

      5 stars
      Wonderful recipe! One of the many from this site which has become a household staple. So easy, delicious, and versatile!

      1. Jamie Vespa says:

        I’m so glad you enjoyed it, Laura!! Thank you for taking the time to leave a review!

        1. Kaitlyn says:

          4 stars
          Made this tonight and substituted a homemade arugula & parsley pesto instead of traditional. It was absolutely delicious! Thanks for the recipe this will absolutely be going into the dinner rotation.

  5. Liz T. says:

    5 stars
    Yummmm! This was so delicious. I added a small diced sweet potato that needed to be used. Will be in the regular rotation!

    1. Jamie Vespa says:

      Hi Liz – I’m so glad you enjoyed it! Thank you so much for taking the time to leave a review!

  6. Sara says:

    5 stars
    Just so yummy and so easy. Can’t get any better than that!

    1. Jamie Vespa says:

      Hi Sara – I’m so glad it was a hit! Thank you so much for coming back and leaving a review!

  7. Alicia says:

    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 🙂

    1. Jamie Vespa says:

      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!

  8. Carol Kruz says:

    5 stars
    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!

  9. Megan Brunick says:

    5 stars
    My kids now ask for this recipe every week! Love how simple it is, and the whole family loves it.

    1. Jamie Vespa says:

      I’m so glad the recipe is a hit! Thank you for taking the time to leave a review!

  10. Katerina says:

    5 stars
    Just finished eating this dish with my fiancé and we just ate it together straight off the pan, no dishes, it was that good!

    1. Jamie Vespa says:

      Hi Katerina – I’m so glad you enjoyed this one! Thanks for taking the time to leave a review!