Sheet Pan Chicken Sausage and Veggies with Gnocchi (Easy One-Pan Dinner)
If you need a fast, no-fuss dinner that tastes like you put in way more effort than you actually did, this sheet pan sausage and veggies meal is it.
A Quick Look At The Recipe
- Recipe Name: Sheet Pan Sausage, Veggies, and Gnocchi
- Ready In: 35 minutes
- Serves: 6
- Main Ingredients: brussels sprouts bottoms cut, cubed sweet potatoes, 16 ounce package shelf-stable gnocchi, 3-4 uncooked Italian chicken or pork sausages I prefer chicken!, Other alternative veggies that would work really well are: onions roughly chopped asparagus, feta cheese crumbled, Lemon zest
- Why You'll Love It: A crispy sheet pan dinner with gnocchi, sausage, brussels sprouts, and sweet potatoes tossed in a savory marinade. Easy, customizable, and ready fast.
Everything cooks on one pan, and the marinade brings a salty-sweet, savory flavor that caramelizes beautifully in the oven.
It’s customizable, super hands-off, and perfect for weeknight dinners when you want something comforting but still full of veggies. The best part? You can swap the vegetables based on what you have in your fridge, and it always turns out delicious.
Why You’ll Love This Sheet Pan Sausage and Veggies Recipe
This recipe is a keeper for so many reasons:
- Everything cooks on one pan, which makes for minimal cleanup.
- Packed with veggies but still hearty, thanks to the gnocchi and sausage.
- Customizable with whatever vegetables you have on hand.
- Hands-off cooking after a quick toss in marinade.
- Naturally flavorful thanks to the seasoned sausage and simple pantry marinade.
If your family loves cozy dinners with crispy edges, tender veggies, and savory sausage, this one belongs in your regular rotation.
Ingredients You’ll Need
You’ll mix and match:
Veggies
- Brussels sprouts
- Sweet potatoes
- Shelf-stable gnocchi
- Optional swaps: onions, asparagus, broccoli, or butternut squash
Protein
- Chicken or pork Italian sausage
- (Removing the casing helps create little rustic pieces that crisp beautifully.)
Marinade
A simple flavor-packed mixture made with olive oil, soy sauce, Dijon mustard, onion powder, garlic powder, paprika, and salt.
For Serving
- Feta cheese
- Lemon zest
- Hot honey (optional)
- Ranch, aioli, French onion dip, or your favorite drizzle
How to Make Sheet Pan Sausage and Veggies
Step 1: Preheat + Prep
Line a baking sheet with parchment paper and preheat your oven to a high temperature so everything roasts quickly and gets crispy.
Step 2: Toss the Veggies and Gnocchi
Add your halved brussels sprouts, diced sweet potatoes, and gnocchi to the pan.
Pour the marinade over the top and use your hands to coat everything well.
Spread into one even layer so the veggies roast instead of steam.
Step 3: Add the Sausage
Remove the sausage from its casing and pinch it into small pieces scattered throughout the veggies.
This helps it crisp and brown while releasing flavor into everything around it.
Step 4: Roast
Bake until the veggies soften and the sausage is almost fully cooked.
Give everything a toss halfway through, then finish roasting until caramelized and golden.
(If you like extra-crispy edges, add a few more minutes.)
Step 5: Finish + Serve
Sprinkle with crumbled feta and lemon zest.
Add a drizzle of hot honey if you like heat and sweetness together.
Serve with your favorite dipping sauce.
This meal truly shines with a creamy dip and ranch and aioli are both perfect.
Tips for the Best Sheet Pan Sausage and Veggies
- Don’t overcrowd the pan. If veggies overlap too much, they steam instead of crisp.
- Use shelf-stable gnocchi. It crisps instead of turning mushy.
- Add quicker-cooking veggies later. Broccoli or asparagus shouldn’t go in for the full time, add them for the last 10–15 minutes.
- High heat is key. This helps everything brown beautifully.
- Toss halfway through. This ensures the marinade gets sticky and caramelized on all sides.
Variations
Try changing it up based on your family’s preferences:
Different Veggies
- Carrots
- Zucchini
- Mushrooms
- Cauliflower
Different Meats
- Turkey sausage
- Chorizo
- Plant-based sausage
Different Finishes
- Pesto
- Balsamic glaze
- Parmesan cheese
- Chili crisp
This recipe is incredibly forgiving, if it roasts, it works.
What to Serve with Sheet Pan Sausage and Veggies
This is a complete one-pan meal, but you can add:
- A simple green salad
- Garlic bread
- A dollop of ricotta or burrata
- Sautéed greens
Storage + Reheating
- Fridge: Keeps well for 3–4 days in an airtight container.
- Reheat: Air fryer (5 minutes at 375°F) or oven (8–10 minutes at 400°F) to revive the crispiness.
- Freezer: You can freeze it, but gnocchi is best fresh.
Sheet Pan Sausage, Veggies, and Gnocchi
Ingredients
Equipment
Method
- Preheat your oven to 425. Line a large baking sheet with parchment paper.
- Whisk the marinade ingredients together
- Add your halved brussel sprouts, cut-up sweet potatoes and gnocchi to the baking sheet and pour the marinade over it. Use your hands to mix and coat everything well, and spread into a single layer on the baking sheet.
- Remove the sausage from its casing and place in 1-inch pieces on the baking sheet, nestled in between the veggies. (This is an easier tactic than rolling into meatballs, and oftentimes I just push the sausage right out of the casing onto the sheet pan!).
- Bake for 15 minutes. Toss everything and then bake for another 10 minutes. If you prefer things a little more crispy, return the pan to the oven for an additional 5 minutes.
- Top with crumbled feta and lemon zest. Serve with your favorite sauce and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.