Sheet Pan Sausage Mushroom Gnocchi is one of the easiest pasta dinners you can make! Tender gnocchi is paired with crispy sausage, mushrooms, red onion, garlic, and lots of parmesan cheese for the ultimate weeknight dinner. With only 5 minutes of prep and 20 minutes of baking time, this one pan meal is a game changer!
Sheet Pan Sausage Mushroom Gnocchi Recipe
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One pan meals are a necessity for weeknight dinners. Our days are busy enough we don't need to spend time standing over the oven cooking our dinner too! We are always coming up with new and fun sheet pan meals that need less than 10 minutes of prep and then the oven does the rest of the work! This sheet pan sausage mushroom gnocchi recipe is so simple, but yet so flavor packed and a family favorite!
What is Sheet Pan Sausage Mushroom Gnocchi
Sheet pan meals are the best kind of quick and easy dinner you can make. All the ingredients are prepped in under 5 minutes and then you just dump everything onto the sheet pan and let the oven do the cooking for you! Gnocchi are soft Italian dumplings that are made with flour, egg, and potato. The best part about them is that they do not need to be boiled. Gnocchi are perfect for roasting in the oven. They are soft and chewy on the inside and they get a nice browned char on the outside. They pair perfectly with the crispy sausage, mushrooms and red onions in this sheet pan meal!
What to Serve with
- Olive Garden Salad Copycat
- Crazy Bread (Little Caesars Copycat)
- Dill Pickle Chopped Salad
- Olive Garden Breadsticks Copycat
- Focaccia Bread
- Jalapeno Popper Pull Apart Garlic Bread
- Kale Apple Salad
Ingredients
- Gnocchi - these soft, chewy, and pillowy Italian dumplings are simply divine. They are perfect for a sheet pan meal as they stay nice and soft in the center but the outside gets crispy! You can use fresh or frozen gnocchi that has been fully thawed.
- Mushrooms - we love to use brown cremini mushrooms but you can also use white, shiitake or really any mushroom you like!
- Red Onion - the flavor of red onion pairs perfect with the mushrooms and sausage and we love the color it adds to the sheet pan. You can also use white or yellow onions.
- Parmesan - sprinkled over the sheet pan for the ultimate rich and cheesy flavor.
- Sausage - the fun part about this recipe is that you can customize it every time you make it by using a different kind of sausage. We personally love honey garlic sausage as it adds a subtle sweetness and a great garlic flavor. You can use mild or hot Italian sausage, and you can even use a chicken or turkey sausage to make the dinner a bit healthier!
- Parsley - fresh chopped parsley is used to garnish the sheet pan for added color and freshness.
- Olive Oil - the fresh or thawed frozen gnocchi do not need to be boiled before cooking. They are tossed in olive oil which keeps them tender and moist.
- Garlic - everything is better with garlic! This gives the whole sheet pan a great flavor.
- Rosemary - a pinch of dried rosemary adds a subtle delicious herby flavor to the meal.
- Salt and Pepper
How to Make Sheet Pan Sausage Mushroom Gnocchi
Full Printable Recipe at Bottom of page
- Preheat your oven to 400℉ degrees.
- To the sheet pan, add the gnocchi, mushrooms, onions, garlic, rosemary, salt and pepper. Drizzle the olive oil on top Toss everything until evenly coated. Spread everything out into an even layer.
- Remove the sausage from the casing and break small bite sized pieces off to create mini meatballs and distribute them over the sheet pan (you do not need to roll them).
- Bake for 18 – 20 minutes or until the gnocchi are plump and lightly golden. The sausage will be golden brown and cooked through.
- Optional, turn the broiler on high for 1-2 minutes to get the sausage extra crispy.
- Remove from the oven and immediately sprinkle with parmesan cheese and fresh parsley over the sheet pan. Serve and enjoy!
Tips for the Best Gnocchi
- Gnocchi - this recipe is a weeknight staple in our house because we always keep a pack of gnocchi in our fridge or freezer. You just need to thaw the gnocchi and then you are ready to make the best sheet pan meal. We recommend using fresh gnocchi that is sold in the refrigerator section, this will give you the best quality gnocchi. But you can also use frozen gnocchi that has been thawed or shelf stable gnocchi from the pasta aisle.
- Mix-In's - the best part about this recipe is that it is customizable. We love the combination of mushroom and red onions. You can swap out the veggies or add in even more such as broccoli florets, chopped bell peppers, sliced carrots, or thinly sliced zucchini. This is a great way to use up any leftover veggies you have in the fridge.
FAQ
Microwave - reheat on a microwave safe plate in 30 second intervals, stirring after each, until warmed through. Note: leftovers will not be crispy.
Air Fryer - place leftovers in the air fryer on 350℉ for 3-4 minutes.
Oven - place leftovers on a sheet pan and bake at 400℉ for 5-6 minutes.
Store in the fridge in an airtight container for up to 4 days. Note: The gnocchi will harden when in the fridge but will soften up again once reheated.
Yes! Allow leftovers to cool and then transfer to a freezer safe air tight container or Ziploc bag. Freeze for up to 3 months. Allow to thaw in the fridge overnight and then reheat using the above steps.
Yes! You can fully prepare the sheet pan but do not drizzle the oil on top yet. Just before baking drizzle the oil and toss the gnocchi and veggies in the oil then follow the baking directions and add 5 minutes to the baking time.
Use plant based sausage of choice.
Use store bought or homemade gluten free gnocchi and ensure the brand of sausage used is gluten free.
Most store bought gnocchi are dairy free. Ensure the brand of gnocchi used is dairy free and use a dairy free parmesan cheese.
More Easy One Pan Meals
- Greek Chicken Dinner
- Cajun Shrimp and Sausage Dinner
- Teriyaki Salmon and Veggies
- Bacon Wrapped Chicken and Roasted Vegetables
Enjoy!
- Sab
Sheet Pan Sausage Mushroom Gnocchi
Equipment
Ingredients
- 16 ounces fresh gnocchi (or frozen that has been thawed, or shelf stable gnocchi)
- 2 cups mushrooms (halved, cremini, shiitake or white)
- 1 red onion (chopped 1” pieces)
- ¼ cup olive oil
- 3 cloves garlic (minced)
- 1 tablespoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 lb fresh sausage (sweet, hot Italian, honey garlic or your choice, pork or chicken sausage)
Garnish
- ½ cup parmesan cheese (grated)
- Parsley (chopped)
Instructions
- Preheat your oven to 400℉ degrees.
- To the sheet pan, add the 16 ounces fresh gnocchi, 2 cups mushrooms, 1 red onion, 3 cloves garlic, 1 tablespoon dried rosemary, ½ teaspoon salt and ½ teaspoon pepper. Drizzle the ¼ cup olive oil on top Toss everything until evenly coated. Spread everything out into an even layer.
- Remove the 1 lb fresh sausage from the casing and break small bite sized pieces off to create mini meatballs and distribute them over the sheet pan (you do not need to roll them).
- Bake for 18 – 20 minutes or until the gnocchi are plump and lightly golden. The sausage will be golden brown and cooked through.
- Optional, turn the broiler on high for 1-2 minutes to get the sausage extra crispy.
- Remove from the oven and immediately sprinkle with ½ cup parmesan cheese and fresh Parsley over the sheet pan. Serve and enjoy!
Nutrition
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