Go Back
+ servings
Sheet Pan Pesto Gnocchi
Print Recipe
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 Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner, Entree
Cuisine: Italian
Diet: Vegetarian
Servings: 4


  • Large rimmed baking sheet


  • 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)


  • 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.



  • 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.


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