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Sheet Pan Gnocchi with Chicken Sausage and Roasted Vegetables

Sheet pan gnocchi with chicken sausage and roasted vegetables is a simple variation for preparing pre-made skillet gnocchi. You have a delicious sheet pan meal that comes together in 30 minutes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Servings: 4 servings


  • 1 16 oz. package pre-made skillet gnocchi found in the refrigerated pasta section
  • 1-2 small broccoli florets chopped
  • 1/2 head of cauliflower chopped
  • 2 cooked chicken sausage chopped
  • extra virgin olive oil to coat the gnocchi, sausage, and veggies thoroughly
  • garlic powder for a generous coating over the gncocchi, sausage, and veggies
  • salt and pepper to taste


  • Pre-heat the oven to 400 degrees.
  • Line a baking sheet with aluminum foil. Spray the aluminum foil with a generous coat of non-stick cooking spray.
  • Chop the broccoli, cauliflower, and chicken sausage into bite-sized pieces.
  • Arrange the vegetables, gnocchi, and sausage in an even layer on the prepared baking sheet. Coat them generously with extra virgin olive oil.
  • Sprinkle the entire pan generously with garlic pepper. Finish the vegetables, gnocchi, and sausage with salt and pepper to taste.
  • Bake for 15-20 minutes, stirring once during cooking. I stir at 10 minutes and then check again at 15 minutes. You want the gnocchi to be crispy and the vegetables and chicken sausage to be browned but not burnt.
  • Serve immediately.


This recipe is easy to half or double or even triple, depending on the number of people you're serving. Plan to use at least two baking sheets if you're doubling the recipe.
Extra servings of sheet pan gnocchi with chicken sausage and veggies will keep in the fridge for lunch or dinner the rest of the week. Store leftovers in an airtight container and consume within a week.