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a dinner plate topped with gnocchi with veggies
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5 from 1 vote

Sheet Pan Gnocchi With Sausage and Vegetables

This sheet pan gnocchi with sausage and vegetables is a full meal on one convenient tray. Made in just a matter of minutes you get the best dish to serve up to the family (and it's packed with colorful veggies!)
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: dinner
Cuisine: American
Servings: 6 servings
Calories: 303kcal
Author: NicoleDurham
Cost: Recipe $7.69 / Serving $1.28


  • 1 cup cherry tomatoes, halved ($1.25)
  • 1 small/med zucchini ($0.81)
  • 1 small/med yellow squash ($0.89)
  • ½ cup thinly sliced yellow or white onion ($0.35)
  • 2 teaspoon minced garlic ($0.10)
  • ½ teaspoon salt ($0.05)
  • 13 oz smoked turkey sausage ($2.46)
  • ¼ teaspoon black pepper ($0.02)
  • 3 tablespoon olive oil ($0.39)
  • 1 teaspoon Italian seasoning ($0.10)
  • 1 pinch crushed red pepper flakes *optional ($0.02)
  • 1 pkg (16oz ) potato gnocchi ($1.25)


  • Preheat your oven to 450 degrees F and line a baking sheet with parchment paper or foil. Set aside.
  • Slice your zucchini and yellow squash into ¼ inch thick rounds and then slice each one in half.
  • Place the zucchini, yellow squash, gnocchi, turkey sausage, and onion onto the baking sheet.
  • Drizzle with olive oil.
  • Top with minced garlic and seasonings.
  • Toss everything together to coat it well. Spread the mixture out evenly into a single layer on the pan.
  • Bake in the oven for 10 minutes.
  • While it's baking, slice the cherry tomatoes in half.
  • Remove the baking sheet from the oven and sprinkle on the cherry tomatoes. Bake for an additional 10 minutes.
  • Serve warm and enjoy.


  • If desired you can omit the sausage or swap it out for another variety of similar style meat. Vegan sausage will also work.
  • I do not recommend swapping out the cherry tomatoes for small cut Roma tomatoes or other big tomato varieties because they won't hold up as well in the baking process due to the excess moisture.
  • Adding bell peppers (thinly sliced like the onions) would be a great addition. Use ½ a bell pepper.
  • Can add up to 1 cup of 1inch diced and peeled butternut squash or sweet potato. Add with everything in the first few steps so they get coated in oil and seasonings.
  • Omit or reduce red crushed pepper if you don't want a spicy kick (increase to ¼ teaspoon if you want it spicier).
Recipe Tips
  • I purchase my potato gnocchi from my local Dollar Tree (and have for years) because it's cheap and decent quality.
  • Leftovers can be stored in an airtight container in the fridge for 5 days.
  • Reheat on the stovetop over medium heat to maintain some crispness.
  To view how this recipe was calculated you can visit my pricing disclosure page for more information. 


Serving: 1serving | Calories: 303kcal | Carbohydrates: 32g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 822mg | Potassium: 415mg | Fiber: 3g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 4mg