Ñoquis dorados y salchicha, todo en una sola sartén
Los ñoquis con salchicha al horno son una cena fácil y rápida, preparada en una sola bandeja, repleta de sabor. Los tiernos ñoquis, la jugosa salchicha y las verduras frescas se combinan con condimentos sencillos para una comida rápida que encantará a toda la familia.
- 1 pound gnocchi (shelf stable, 1 package)
- 2 tablespoons olive oil (divided)
- ½ teaspoon dried basil (divided)
- ½ teaspoon Kosher salt (divided)
- ¼ teaspoon black pepper (or to taste, divided)
- 3 Italian sausage links (hot or mild, casings removed)
- 1 pint cherry tomatoes
- 1 small zucchini (sliced ½-inch)
- 1½ teaspoons minced garlic (about 2 small cloves)
- ¼ cup shredded Parmesan cheese
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- Preheat the oven to 425°F.
- On a large rimmed baking sheet, toss the gnocchi with half of the olive oil, ¼ teaspoon dried basil, ¼ teaspoon of Kosher salt, and ⅛ teaspoon black pepper.
- Break apart the sausage into large pieces, about 1-inch, and add to the baking sheet. Bake for 10 minutes.
- While the gnocchi and sausage are roasting, toss the cherry tomatoes and zucchini with the remaining tablespoon of olive oil, minced garlic, and remaining seasonings.
- Add the veggie mixture to the pan and continue to bake for an additional 12 to 16 minutes or until the zucchini is tender and the sausage is cooked through.
- Remove from the oven and stir to combine all of the ingredients.
- Sprinkle with parmesan cheese, lemon zest, and chili flakes. Drizzle with additional olive oil if desired.
Sheet pan gnocchi and sausage is an easy, one-pan dinner that’s packed with roasted goodness. Tender gnocchi, juicy sausage, and fresh veggies come together with simple seasonings for a quick meal the whole family will love.
Holly’s Recipe Highlights
Why Make It: There’s no need to boil the gnocchi, which saves time, cuts down on dishes, and gives it a perfectly golden, roasted texture.
Budget-Friendly: This recipe is budget-friendly, using a short list of easy-to-find ingredients and stretching three sausage links into a full, satisfying dinner.
Tools: You’ll need a rimmed baking pan and parchment paper for easier cleanup (if desired).
Serving Suggestions: Try serving with a simple green salad and garlic bread to round out the meal.
Gnocchi: Shelf-stable gnocchi is the best choice for roasting because it holds its shape and crisps up beautifully at the edges.
Sausage: Choose hot Italian sausage for a little extra zip, or mild to keep it family-friendly. Swap it for chicken sausage for a lighter flavor. Remove the casing before breaking apart.
Vegetables: Leave the cherry tomatoes whole as they will soften and burst in the pan to create a quick, built-in sauce. If using grape tomatoes, slice them in half first. Slice the zucchini ½-inch thick, so it stays tender when baked. Swap for yellow zucchini or use a mixture of both for more color.
Leave the
Variations: Add red onions or mushrooms for extra flavor, or swap zucchini for broccoli, bell peppers, or green beans. Toss in a handful of spinach after baking until lightly wilted, or finish with pesto instead of olive oil for more herb flavor.
How to Make Sheet Pan Gnocchi & Sausage
Season the gnocchi and bake with the sausage.
Season the veggies, add them to the pan, and roast until tender (full recipe below).
Before serving, sprinkle with parmesan cheese, lemon zest, and chili flakes.
Save It For Later
Keep leftovers in an airtight container in the fridge for up to 4 days and in the freezer for up to 2 months. Gnocchi and zucchini will be softer once thawed and reheated.
Reheat in a 375°F oven or toaster oven until warmed through to restore some of the gnocchi’s texture. The microwave works for convenience, but the gnocchi will be softer.
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