Summer Sheet Pan Gnocchi

This easy, Summer Sheet Pan Gnocchi makes dinner a breeze! Made all on one pan, it's a wholesome meal that can be customized with vegetarian and vegan options!

Course Dinner

Cuisine Italian

Keyword black pepper, extra virgin olive oil, garlic, gnocchi, red onion, sausage, smoked paprika, tomatoes, zucchini

Prep Time 15

Cook Time 45

Servings

Calories 597kcal

Ingredients

Sheet Pan Gnocchi

1 Lb Shelf-Stable Gnocchi
1 Pint Grape or Cherry Tomatoes quartered, about 2 cups
1 Medium Zucchini sliced into 1/2" half-moon rounds
4 Cloves Garlic minced
1/2 Red Onion sliced
10 oz Italian Sausage cut into slices, 1 standard package
2 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Smoked Paprika
2 Tsp Italian Seasoning
Fresh-Cracked Black Pepper to taste
1/2 Tsp Red Pepper Flakes optional

Optional Garnishes / Add-Ins

3/4 Cup Feta or Parmesan Cheese
1/2 Cup Fresh Herbs chopped, like oregano, parsley, etc.
Squeeze of Fresh Lemon Juice optional

Instructions

Preheat your oven to 450 degrees F.
Prep all of your veggies as directed above.
Line a large sheet pan with parchment paper. Add on the gnocchi, tomatoes, zucchini, garlic, onion, and sausage (if using).
Drizzle everything with the olive oil, then season with salt, smoked paprika, Italian seasoning, black pepper, and red pepper flakes (if using). Mix well, until everything is evenly coated. (Alternatively, you can mix this all in a bowl if you'd like, then pour onto your sheet pan.)
When you're done mixing, spread everything out so that it's all in one even layer.
Bake the sheet pan in the oven for 20 minutes, then take out and stir. Put the sheet pan back in the oven for another 20-25 minutes, or until the veggies are starting to brown in places.
For extra crisp, you can broil the sheet pan for 2-3 minutes on high, if desired.
When done, remove from the oven and garnish with feta or parmesan cheese, fresh herbs, and any other toppings you'd like.
Serve straight from the sheet pan, and enjoy!

Notes

If your Italian seasoning blend contains salt, consider reducing the additional salt in the recipe to 1/4 tsp (instead of 1/2 tsp).
If you can't find shelf-stable gnocchi at the store, try this one from DeLallo from Amazon (affiliate link). I've had great success with this brand.
To make this recipe vegetarian, use vegetarian sausage or omit entirely. To make this recipe vegan, use vegan sausage or omit entirely, and skip any added cheese.

Nutrition

https://wellandfull.com/2026/08/summer-sheet-pan-gnocchi/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)