Easy-Peasy Satisfying Weeknight Dinner Made in 30-Minutes on a Sheet Pan!
Around here, we love easy dinner recipes – especially ones that don’t require a lot of clean-ups. That’s why we instantly fell in love when sheet pan dinners became a popular way of cutting down on prep time and making clean-up a breeze. So, then we were hooked once we discovered that just about anything can be thrown together on a sheet pan, and the oven does all the work for you!
One of our favorites!
This easy recipe for Gnocchi, Sausage, and Veggies is among our favorite sheet pan dinners. It’s a fun, relatively new way of cooking gnocchi alongside sausage, peppers, broccoli, and grape tomatoes (how genius is that?)
We like to boil our homemade sweet potato gnocchi (recipe coming soon) first to make it extra pillowy before it becomes crispy baking on the pan. But you can also use shelf-stable (gluten-free) potato gnocchi straight from the package. Since all the ingredients roast together, you’ll find that the flavors meld together in a delicious way that makes everything taste super yummy!
Because everyone’s gut is unique, it might be important for you to customize the recipe to meet your individual dietary or eating requirements. Here are a few ideas for how to switch the recipe up:
- Make it dairy-free by omitting the cheese.
- Try it Paleo or Grain-free by substituting Cappello’s Potato Gnocchi made with almond flour.
- To make it vegan or vegetarian, eliminate the gnocchi and sausage.
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How to Meal Prep the Recipe in Advance
Follow the instructions above through the first 20-minute bake to make it ahead of time. Cool completely, cover, and refrigerate for up to three days.
This recipe is perfect for meal prepping to make later in the week, saving you the time of cutting and measuring ingredients.
Cut the vegetables and shred the cheese storing the premeasured ingredients in reusable zipper bags in the refrigerator until ready to use. I then combine those premeasured bags into extra-large-size zipper bags or a refrigerator storage organizer labeled with the recipe name to make them easy to identify. Afterward, when it’s time to make the meal, boil the gnocchi (usually only a few minutes according to package directions), then continue using the preprepared veggies in step three of the recipe card instructions (below) before roasting and serving as described in following the recipe.
Our Favorite Meal Prep Equipment & Tools for this Recipe
- Glass meal prep containers are so great for storing and reheating food safely. We also love the leak-proof lids that snap on tight to keep everything fresh until needed.
- We’re a big fan of using multiple sizes of reusable zipper top storage bags for meal prepping, saving leftovers, and taking foods and snacks on the road. Made from a non-toxic freezer, safe food-grade healthy, and safe material that’s easy to clean time after time, they’re also available in extra-large 2-gallon sizes that are perfect for batching all our recipe ingredients together when meal prepping.
- Great for roasting and baking vegetables, cookies, and cakes, these PTFE, PFOA, and BPA-free sheet pans are an excellent addition to every kitchen. After trying cheaper pans that didn’t cook evenly, the surface continually flaked, and they didn’t last more than a few uses, we were amazed by the difference these quality sheet pans make in preparing food. You won’t be disappointed when spending only a few bucks more for commercial grade sheet pans made in the USA for over 50 years.
- Finally, our kitchen wouldn’t be without unbleached parchment paper saving us even more time during cleanup.
Wrapping Things Up…
The beauty of sheet pan dinners is that you can make enough to feed a hungry family or adjust the recipe to serve one or two with maybe enough leftovers for lunch the next day.
Are you ready? Let’s get started making this sheet pan dinner GfreeDeliciously together!
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And as always, don’t forget to take a picture and tag it #CookingGfreeDeliciously on Instagram. We love seeing what you cook up!
Gnocchi, Sausage, Veggies = One Easy Weeknight Sheet Pan Dinner
- 1 Sheet pan
- 1 Parchment paper
- 1 Saucepan
- 1 Large bowl
- 1 Cutting Board
- Utensils (Cooks Knife, Measuring Cups & Spoons, Rubber Spatula or Large Spoon)
- 1 pound gluten-free shelf-stable Gnocchi or substitute homemade sweet potato gnocchi 
- 2 cups mild Italian sausage slices find them in the frozen foods aisle
- 2 cups fresh-cut Broccoli florets or substitute frozen
- 2 medium sweet Bell Peppers cut into 1-inch pieces
- 1 pint of grape Tomatoes cut in half
- 1 small Red Onion sliced, optional
- 4 cloves Garlic minced
- 1 ½ teaspoon fresh Rosemary chopped
- Sea Salt to taste
- Freshly ground Black Pepper to taste
- 2 tablespoons Olive Oil
- Fresh Basil chopped for garnish
- Asiago or Parmigiano cheese shredded for garnish
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Prepare gnocchi according to package directions. Drain well.
- Place the gnocchi, sausage, broccoli, peppers, tomatoes, onion (optional), garlic, rosemary, salt, and pepper in a large bowl. Next, drizzle with olive oil and gently toss everything together to combine. Finally, spread the gnocchi mixture evenly onto the prepared parchment-covered baking sheet.
- Roast, stirring the mixture halfway through, until the gnocchi is plump, the vegetables are tender, lightly caramelized, and the sausages are crisp around the edges, about 18-25 minutes.
- To serve, spoon the gnocchi, sausage, and vegetable mixture into individual bowls or plates and garnish with chopped fresh basil and shredded cheese.
This recipe is perfect for meal prepping to make later in the week, saving you the time of cutting and measuring ingredients. Cut the vegetables and shred the cheese storing the premeasured ingredients in zipper bags in the refrigerator until ready to use. We then combine those premeasured bags into extra-large-size zipper bags or a plastic storage bin labeled with the recipe name to make them easy to identify. When it’s time to make the meal, prepare the gnocchi (usually taking only a few minutes), then continue using the preprepared veggies in step three of the instructions above before roasting and serving as described.
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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