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HOME / Easy Sheet Pan Gnocchi and Sausage with Tomatoes and Broccolini
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Easy Sheet Pan Gnocchi and Sausage with Tomatoes and Broccolini

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Some nights call for a dinner that practically makes itself, and that's exactly what you get here. Everything goes onto one pan, into one hot oven, and out comes a colorful, satisfying meal with barely any cleanup. It's become one of those recipes I turn to again and again when the day has gotten away from me.
Easy Sheet Pan Gnocchi and Sausage with Tomatoes and Broccolini
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The Story Behind This Dish

A little note from the kitchen.

There's something so comforting about a dinner that comes together on a single pan, and this one delivers big on flavor without any fuss. Savory bites of Italian chicken sausage mingle with juicy roasted tomatoes and garlicky, herby gnocchi, all finished with a sprinkle of salty parmesan. It's the kind of meal that feels special enough for company but simple enough for a Tuesday night.

Every bite offers a little textural contrast that keeps things interesting, from the pillowy soft gnocchi to the slightly crisp-tender broccolini and the juicy, blistered tomatoes. The Italian chicken sausage adds heartiness, while a blend of garlic powder, onion powder, and Italian seasoning ties all the vegetables and gnocchi together with warm, familiar flavor.

This is a wonderful option for those nights when you want a real homemade dinner on the table without a sink full of dishes afterward. It works just as well for a relaxed family meal as it does for feeding a hungry crowd on the weekend, and cleanup is about as painless as dinner gets.

Easy Sheet Pan Gnocchi and Sausage with Tomatoes and Broccolini

COURSE: Main Course DIFFICULTY: Easy
Recipe Thumbnail
PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins
SERVINGS 1 people

Ingredients

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Directions

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Chef's Note

Look for shelf-stable gnocchi near the pasta aisle rather than the refrigerated section; it holds its shape nicely during roasting.

If your broccolini stems are especially thick, slice them a bit smaller than the florets so everything cooks at the same rate.

Give the pan a good stir halfway through roasting so the tomatoes and gnocchi on the edges don't cook faster than the center.

Leftovers can be stored in an airtight container in the fridge and gently reheated in a skillet or the oven until warmed through.

Freshly grated parmesan melts a little into the warm gnocchi and sausage, so it's worth grating your own instead of using the pre-shredded kind if you can.

Nutrition Facts

Serving: 1 serving
Calories: 1320kcal
Protein: 44g
Carbs: 165g
Fat: 55g
Sugar: 22g
Fiber: 11g
Sodium: 1100mg
Cholesterol: 110mg
Potassium: 550mg

Popular Asked Questions

Q:

Can I use a different type of sausage for this recipe?

A:
This recipe is built around cooked Italian chicken sausage, so if you swap it for another fully cooked sausage, just make sure it's sliced into similar ½-inch rounds so it roasts evenly alongside the vegetables and gnocchi.
Q:

What if I can't find broccolini?

A:
Broccolini is called for here in 8-ounce, bite-size pieces, so if it's unavailable, look for it under names like baby broccoli, since regular broccoli florets cut small could change the texture and cook time slightly.
Q:

How do I know when the gnocchi is done?

A:
The gnocchi is ready once it turns tender after roasting for about 20 minutes, and you'll also notice the cherry tomatoes have softened and started to burst, which are both good visual cues that dinner is ready.
Q:

Can I prep this ahead of time?

A:
You can slice the sausage and broccolini and toss everything with the olive oil and seasonings in the bowl ahead of time, then simply spread it onto the baking sheet and roast when you're ready to eat.
Q:

Do I need to stir the pan while it roasts?

A:
Yes, giving the pan a stir halfway through the 20-minute roasting time helps the sausage, gnocchi, broccolini, and tomatoes cook evenly on all sides instead of just browning on top.

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