Baked Sheet Pan Gnocchi With Chicken Sausage

Name: Baked Sheet Pan Gnocchi With Chicken Sausage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 16 ounces Potato Gnocchi; 12 ounces Chicken Sausage, sliced into 1-inch pieces; ½ large Red Onion, cut into wedges; ½ medium Yellow Bell Pepper, sliced; ½ medium Orange Bell Pepper, sliced; 1 pint Grape or Cherry Tomatoes; 3 Tablespoons Olive Oil; 4 cloves Garlic, minced; 1 teaspoon Kosher Salt; ½ teaspoon Black Pepper; Pinch of Red Pepper Flakes; 8 ounces Burrata Cheese; Fresh Parsley, for garnish

by Kayla Berman on April 30, 2026 0 comments

Jump to Recipe

Next time you’re craving a colorful, cozy, and perfectly carb-y dinner on the fly, give my Baked Sheet Pan Gnocchi recipe a try. This vibrant traybake is loaded with crisp-on-the-outside, fluffy-on-the-inside potato dumplings, a rainbow of veggies, melty burrata cheese, and juicy chicken sausage. Best of all, it takes just 10 minutes to prep, then the oven does the rest!

If you love my sheet pan sausage and peppers but don’t want to fuss with finding the right carb—after all, it’s lovely tucked in tortillas, a hoagie roll, over mashies or rice—my sheet pan gnocchi is the solution you need. It has the same vibrant veggies (plus a few extras), cream-filled burrata and tender Italian dumplings for a deliciously balanced meal.

Consider it the lighter, more summer-ready version of my chicken apple sausage sheet pan dinner. Instead of potatoes, you get gnocchi. Rather than using fall-coded apple sausage, we trade in zesty Italian chicken sausage. And instead of carrots and broccoli, we swap in sweet bell peppers and onions, juicy pops of cherry tomatoes, and creamy burrata to tie it all together.

Oh, and my favorite part about oven baked gnocchi? There’s barely any prep to do! Slice a few veggies and sausages, throw them on a sheet pan with a package of gnocchi (no need to boil it first!), drizzle on some oil and seasonings, give it all a good toss, then pop it in the oven. All in, you’re looking at just 10-15 minutes worth of real work, then let the oven do its work!

Love easy Italian recipes as much as I do? Check out my slow cooker lasagna soup, creamy crockpot Tuscan chicken, and cottage cheese caprese toast recipes next!

Why You’ll Love This Baked Gnocchi Recipe

Sheet Pan Simplicity – I don’t know about you, but a good one-pan meal always feels like a gift on busy weeknights. Line the tray with parchment paper for easy cleanup, toss everything directly on the pan to save a bowl, then let the oven do the heavy lifting. So simple, so easy, and so smart!!!
Customizable – Baking is far and away the best way to cook gnocchi that I’ve found. There’s no need to boil it, and the consistency becomes absolutely craveworthy—crisp and golden on the outside, but soft and tender on the inside. Once you get the basic template down, it’s easy to make this gnocchi dinner with whatever proteins or veggies you have on hand!
Cheerfully Colorful – Magenta hued red onion, cherry red tomatoes, orange and yellow bell peppers, and verdant green parsley make this chicken sausage gnocchi sheet pan dinner as much a feast for the eyes as it is for your mouth! With just one meal, you’ll basically have eaten the entire rainbow, which is a nutritional goal we should all aspire to.

Nutritional Deep Dive

Overall, this baked gnocchi with sausage strikes the sweet spot between comfort food and nourishing meal—hearty, flavorful, and packed with enough protein, fiber, and healthy fats to keep you energized and satisfied. Each serving comes in at around 585 calories, with a well-rounded mix of macronutrients to fuel your body and keep you full.

The 25 grams of protein from the meat and cheese help to support muscle maintenance and keep hunger at bay. With 50 grams of carbohydrates from the gnocchi and vegetables, you’re getting a steady source of energy. The colorful mix of peppers, tomatoes, onion, and parsley contributes about 4 grams of fiber per serving, plus essential vitamins and antioxidants.

The 32 grams of fat may sound on the higher side, but much of it comes from heart-healthy olive oil and the rich, satisfying fats in burrata. These fats not only add big flavor but also help with the absorption of fat-soluble vitamins from the vegetables. To ensure the healthiest plate, try to find organic grass-fed burrata, which is more nutrient dense than conventional dairy.

Of course, there’s always room to adjust the recipes here on Wellness by Kay to suit your dietary needs. Here are a few ideas to get you started:

For More Protein – Boost the staying power by adding extra protein. Toss in an additional link or two of chicken sausage, or bulk it up with cooked shredded chicken or grilled chicken breast. You could also add a can of drained white beans or chickpeas for a plant-based protein boost. If you still want a creamy finish, use a smaller amount of burrata and supplement with a sprinkle of part-skim mozzarella for extra protein with less fat.
For More Fiber – To increase fiber, add more veggies—zucchini, broccoli, or spinach all roast beautifully alongside the gnocchi. You can also mix in white beans for an easy fiber boost that vibes with the flavor profile. If you can find whole wheat or cauliflower gnocchi, those are great swaps that can slightly increase fiber while keeping the same cozy vibe.
For Lower Calories – To lighten things up, reduce the amount of olive oil slightly and opt for a lighter hand with the burrata (or swap it for fresh mozzarella or even a dollop of ricotta). You can also increase the ratio of vegetables to gnocchi to naturally lower the calorie density while keeping the portion size generous.
For Lower Carbs – Cut back on the gnocchi and replace part of it with extra vegetables like cauliflower, zucchini, or mushrooms. Cauliflower gnocchi is another great option if you still want that same texture with fewer carbs. Note that while the package instructions may suggest you boil the cauliflower version first, I’ve found it turns out better if you simply bake it from frozen. Reddit seems to agree!

Ingredients & Substitutions

Potato Gnocchi – I love the convenience of shelf-stable gnocchi, but feel free to get fancy and use homemade if you prefer!
Chicken Sausage – I recommend using either mild or hot Italian-style chicken sausage to vibe with the flavor profile, but you can use any variety (e.g. sun-dried tomato or spinach & feta) you prefer.
Red Onion – I love the vibrant color of red onion. Much like yellow onion, it becomes soft and sweet when cooked.
Yellow Bell Pepper & Orange Bell Pepper – Since we already have the red from the tomatoes, I like reaching for yellow and orange bell peppers to eat more of the rainbow. That said, red works just as well!
Grape or Cherry Tomatoes – Grape tomatoes have thicker skin, which gives them more bite. Cherry tomatoes are thinner and more prone to popping in the oven. Both are delicious!
Garlic – Feel free to use jarred minced garlic as a shortcut.
Red Pepper Flakes – A little bit of heat helps to balance out the richness of the burrata and starchy potatoes.
Burrata Cheese – Imagine fresh mozzarella, but with a cream filling. It’s delightfully rich and melty! If you can’t find it, regular fresh mozzarella (the kind packed in water or oil) will also work.
Fresh Parsley – For a pop of bright color and fresh flavor at the end. You can use either flat-leaf or curly parsley depending on what you have on hand.
Olive Oil, Kosher Salt, & Black Pepper – Just the basics you’d find in any kitchen.

How To Make Sheet Pan Gnocchi With Chicken Sausage

Step 1: Preheat the Oven. Start by preheating your oven to 425°F. This will get it ready to work its magic on our gnocchi.

Step 2: Assemble the Ingredients. Spread out the gnocchi, sliced chicken sausage, red onion, bell peppers, and cherry tomatoes on a large baking sheet. We want to make sure everything has plenty of room to roast up nicely. (To make cleanup easier, line the pan with parchment paper or foil first.)

Step 3: Prepare the Flavor Boost. In a small bowl, combine the olive oil, minced garlic, salt, pepper, and red pepper flakes. Give this mixture a good stir, then drizzle it over the gnocchi and veggies. Use your hands or a spatula to toss everything together, making sure everything is evenly coated.

Step 4: Bake to Perfection. Pop the sheet pan into the preheated oven for 25-30 minutes. Remember to give everything a gentle flip halfway through to ensure even browning.

Step 5: Add the Finishing Touch. Once the timer goes off, remove the pan from the oven and add the burrata cheese. Back into the oven it goes for another 4-5 minutes, just long enough to warm up that creamy, dreamy cheese.

Step 6: Serve & Enjoy. Finally, take the pan out of the oven, garnish with fresh parsley, and serve your masterpiece immediately. Get ready for all the “oohs” and “aahs” from your family and friends!

olive oil, garlic and seasonings in a small clear bowl on a white table.

raw gnocchi, sliced chicken sausage, and veggies on a sheet pan before dressing and baking.

Optional Variations

There are endless possibilities to make this sheet pan gnocchi dish work for your individual tastes and dietary needs. The sky’s the limit when it comes to getting creative in the kitchen! Here are just a few ideas:

If you’re looking to switch up the protein, why not try pork Italian sausage instead of the chicken? It’ll give the dish a real savory, hearty kick. Or if you’re vegetarian, pressed cubed tofu or tempeh would be an awesome meatless alternative. And for seafood lovers out there, I bet some shrimp or cubed salmon would be absolutely divine. Just note that seafood cooks quickly, so you may need to pre-roast the veggies and gnocchi first, then add your fish after they’ve started to take on color.
If your crisper drawer has different veggies in it, not to worry. Feel free to get creative and swap in some broccoli florets, zucchini coins, or even asparagus spears. To make it an extra filling meal, try tossing in some cubed sweet potatoes or butternut squash. Oh, and don’t forget greens! A handful of baby spinach or kale thrown on with the burrata to wilt would be the perfect finishing touch.
Gluten-free friends, you’re in luck! You can easily make this dish work for you by using gluten-free gnocchi or cauliflower gnocchi.
Dairy-free? No problem! Instead of the burrata cheese, you can top things off with some crumbled tofu feta, shredded vegan cheese, or even a few dollops of cashew cream. Alternatively, use dairy-free pesto or a drizzle of balsamic reduction for a pop of flavor without the milk.

Expert Tips

Get Handsy. Most chicken sausage comes pre-cooked, so you don’t have to be grossed out by touching it. I recommend using your hands to toss the veggies, gnocchi, and sausage coins in the seasoning mix so you can make sure every bite has been rubbed with some of the yum. If that still grosses you out, grab some medical gloves from the first aid section of your store to keep the ick off! (If you’re allergic to latex, make sure to get latex-free gloves.)
Cut Evenly. Make sure you cut the veggie slices to approximately the same thickness to ensure even cooking. Same goes for the chicken sausage!
Give It Space. We’re aiming to roast the veggies, gnocchi and sausage, not steam them. Make sure to spread everything out on the sheet pan, giving each piece some room to breathe. That’s how it’ll get golden brown and lovely!
Don’t Peek. Resist the urge to open the oven door to look at the beauty you’ve created. Each time it opens, you lose 30ºF or more! We need to keep it nice and toasty to ensure you get the crispy edges we’re after. If your oven has it, this is a great time to use the clear front door and your oven light.

Serving Suggestions

One thing I love about baked gnocchi with chicken sausage is you already get protein, veggies, and starch on the plate without needing any extras. That said, this yummy dinner plays well with others. If you’re craving extra veggies, my Mediterranean chopped salad, Italian grinder salad or chopped La Scala salad offer the perfect amount of crunch and acidity.

Crispy air fryer garlic bread, crusty garlic bread baguette or soft and fluffy cheesy crescent roll garlic knots are all excellent for helping sop up any juices left on the plate. You can also add more veggie brightness by swapping in tomato and goat cheese bruschetta instead.

And of course no meal is complete without a sweet treat—my cottage cheese ice cream or strawberry shortcake cupcakes are perfect for warmer weather!

Storage and Reheating Instructions

Refrigeration: You can store leftover sheet pan gnocchi in an airtight container in the fridge for 3-4 days. Just make sure to let it cool completely before popping it in the container. This’ll help prevent any condensation from building up and making the gnocchi soggy.
Reheating: When you’re ready to enjoy those leftovers, there are a few easy ways to reheat them. The oven is probably your best bet—just spread the gnocchi out on a baking sheet and pop it back in a 375°F oven for 10-15 minutes, until it’s nice and hot throughout. You can also reheat individual portions in the microwave in 30-second intervals, stirring in between, until heated through.
Note: The burrata cheese may not have the same ooey-gooey texture after reheating. But no worries, it’ll still taste delicious! You can always add a fresh dollop of burrata if you want.

FAQs

Do you have to boil gnocchi before baking it?

Nope! That’s one of my favorite parts about baking gnocchi—you can just toss it with a bit of oil to help encourage crisping, then pop it directly in the oven.

Can you bake fresh gnocchi?

You sure can! Feel free to bake fresh, refrigerated, or shelf-stable gnocchi without boiling it first to get wonderfully crispy edges with a tender interior.

Related Recipes

More Sheet-Pan Recipes

More Italian-Inspired Recipes