Make dinners easy with Sheet Pan Gnocchi with Sausage and Asparagus. It's so yummy, balanced and only takes 15 minutes of prep!
Sheet pan meals have been my staple for years when it comes to weeknight dinners. They make cooking so much easier, and it's not just limited to a classic salmon sheet pan or chicken potato sheet pan! You can make pancakes, tofu fajitas, and even certain pastas like this sheet pan gnocchi.
Baked gnocchi is seriously so underrated, especially when you can toss it with some sausage, pesto and an herby lemon garlic butter. You can also load up a sheet pan gnocchi with your favourite veggies, but I chose asparagus and zucchini. So yummy!
Why This Recipe Is Dietitian Approved
- Easy one pan meal. I love the ease of sheet pan meals, because they are minimal prep and minimal dishes!
- Fresh and flavourful. This is a delicious and balanced meal, but hearty enough to keep you full.
- Perfect for an easy weeknight meal. This sheet pan gnocchi uses minimal prep ingredients, making this an effortless and beginner friendly recipe.
Ingredients
Gnocchi. Any fresh or shelf stable gnocchi will work. I haven’t personally tried using frozen or cauliflower gnocchi yet, so I’m not sure how it would work.
Sausage. I love using Italian flavoured chicken sausage because they come pre-seasoned, which helps cut down on ingredients and prep time. Pork or turkey sausages will also work great. My favorite brands are Maple Leaf or Lilydale if you are in Canada
Asparagus and zucchini. I wanted to focus on fresh, spring forward flavours in this recipe so I decided to stick with green veggies featuring in-season fresh asparagus and zucchini as the stars of the show.
Leeks. A sweet, mild onion flavour that perfectly compliments this dish. Leeks are almost like giant green onions and bring a more delicate flavour than a white or yellow onion.
Arugula. Although you might not have baked arugula before, it adds a subtle spice that tastes delicious with this sheet pan meal.
Pesto. For flavour! The pesto helps bring a freshness to this gnocchi and tons of flavour.
Lemon. We use one entire lemon in this recipe. The zest is added to the sheet pan with the other ingredients to bring in some tang, while the juice is used as an acid in the lemon garlic butter sauce that we drizzle on top.
Feta cheese. Every gnocchi dish needs a cheese. I chose to use feta to bring in some salty flavour balancing out the garlic in the pesto.
Butter. I tie this recipe together with a delicious lemon garlic sauce.
Spice. Garlic powder, italian seasoning, salt and black pepper are all you need!
Basil. Fresh basil brings in some freshness to the final dish.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat oven to 425 F and line a large rimmed sheet pan with parchment paper.
- To the pan, add gnocchi (you do not need to boil it first), asparagus, leek and zucchini. Drizzle with olive oil and pesto. Sprinkle with garlic powder, Italian spices, salt, black pepper and lemon zest. Toss to coat.
- Remove the sausage from the casing if you have not already. With your hands form the sausage meat into mini meatballs (I find in 4 sausages I get about 22 meatballs). Add the meatballs to the sheet pan, nestled within the vegetables. Sprinkle everything with feta cheese. Bake for about 10 minutes.
- While the sheet pan is in the oven, make the sauce by whisking together butter, lemon juice, chopped basil, garlic, salt and black pepper.
- After 10 minutes, add the arugula to the sheet pan and drizzle with the lemon butter sauce. Toss to coat. Place the sheet pan back in the oven for about 10-12 minutes or until the gnocchi is tender and the vegetables are browned. If desired- Broil for 5 additional minutes to crispy up the gnocchi. Garnish with more basil if desired and serve.
Substitutions and Variations
To make gluten-free: use a gluten-free gnocchi.
To make dairy-free: use a dairy-free feta of choice and swap the butter for olive oil.
To make vegetarian: substitute the sausage with a plant-based sausage of choice (you can slice it into rounds and add directly to the sheet pan). Alternatively, use white beans in place of the meat.
To make nut-free: use a pesto without pine nuts.
I always like to say use what you have available, especially when it comes to the vegetables. Most of them can be replaced with anything you have on hand, but some great options include broccolini, broccoli or cherry tomatoes.
For added fiber, add 1 cup of white beans or chickpeas on the sheet pan with the vegetables.
Equipment
Storage
This sheet pan gnocchi is best when eaten fresh, as I find the gnocchi hardens in the fridge. However, if you have leftovers, they can be stored in the fridge in an airtight container for up to 3-4 days.
To reheat, just add to a microwave safe bowl and microwave until warm. The gnocchi may not be as soft as when fresh but it will still taste amazing.
Top Tips for Success
Make sure everything is fully coated in the oil and pesto. This will help ensure everything browns nicely and is fully cooked.
Ensure you are using a pan large enough that everything can be evenly spread in a single layer without too much overlapping. This helps ensure even cooking.
Frequently Asked Questions
I like using chicken sausage in my recipes because it's a great option for a leaner protein option that is pre-seasoned, which helps cut down on the ingredients we need as well as prep time. By removing them from the casing, we can the pre-seasoned meat for meatballs!
I have not personally tried so unfortunately I can't comment on if this recipe will be the exact same with cauliflower gnocchi. If you try, please let me know how it turns out!
More Sheet Pan Recipes
Try this sheet pan recipes for your next weeknight dinner:
- Sheet Pan Chicken Shawarma Bowls
- Sheet Pan Buffalo Chicken and Sweet Potatoes
- Herby Lemon Chicken and Vegetable Sheet Pan
- Sheet Pan Tofu Faijitas
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this sheet pan gnocchi, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Sheet Pan Gnocchi with Sausage and Asparagus
Ingredients
For the sheet pan:
- 350 g fresh gnocchi
- 1 bunch asparagus chopped into 1 inch pieces
- 1 leek sliced into ½ inch rounds
- 1 zucchini sliced into ½ inch rounds then quartered
- 1 tablespoon olive oil
- 2 tablespoon pesto
- 1.5 teaspoon garlic powder
- 1 tablespoon italian spice blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest of 1 lemon
- 1 lb italian chicken sausages removed from casing
- ½ cup feta cheese
- 2 cups arugula
Lemon basil sauce:
- 2 tablespoon butter melted
- Juice of 1 lemon
- 4 leaves of basil finely chopped
- 2 cloves garlic pressed
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425 F and line a large rimmed sheet pan with parchment paper.
- To the pan, add gnocchi (you do not need to boil it first), asparagus, leek and zucchini. Drizzle with olive oil and pesto. Sprinkle with garlic powder, Italian spices, salt, black pepper and lemon zest . Toss to coat.
- Remove the sausage from the casing if you have not already. With your hands form the sausage meat into mini meatballs (I find in 4 sausages I get about 22 meatballs). Add the meatballs to the sheet pan, nestled within the vegetables. Sprinkle everything with feta cheese. Bake for about 10 minutes.
- While the sheet pan is in the oven, make the sauce by whisking together butter, lemon juice, chopped basil, garlic, salt and black pepper.
- After 10 minutes, add the arugula to the sheet pan and drizzle with the lemon butter sauce. Toss to coat. Place the sheet pan back in the oven for about 10-12 minutes or until the gnocchi is tender and the vegetables are browned. If desired- Broil for 5 additional minutes to crispy up the gnocchi. Garnish with more basil if desired and serve.
Maddy says
I felt so fancy serving this to my family. It had so many yummy vegetables and the dressing and feta pulled it all together. I substituted cauliflower gnocchi and it still tasted amazing!