This one-pan meal is loaded with tasty Isernio’s Italian Sausages, pillowy gnocchi, and a medley of roasted vegetables, all tossed in olive oil and Italian herbs. Cooking the sausages beforehand ensures they’re perfectly cooked and easy to slice before crisping up in the oven alongside everything else. With minimal prep and cleanup, this dinner is a weeknight win!
Sheet Pan Italian Sausage & Gnocchi with Roasted Vegetables
Ingredients
- 1 package Isernio’s Italian Sausages (mild or hot)
- 1 (16 oz) package shelf-stable or refrigerated gnocchi
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 3-4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan cheese (optional, for serving)
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat & Prep: Preheat oven to 450°F. Line a large, rimmed sheet pan with parchment paper or lightly grease it.
- Cook the Sausages: Bring a skillet of water large enough to immerse the sausages to a boil. Add the sausages, turn the heat off, and cover. Let the sausages steep for 7 minutes. Drain the water. When the sausages are cool enough to handle, slice them into four equal pieces (approximately 1”).
- Prepare the Gnocchi & Vegetables: On the sheet pan, toss the gnocchi, bell peppers, onion, zucchini, cherry tomatoes and garlic with olive oil, oregano, basil, salt, black pepper, and red pepper flakes (if using).
- Assemble & Roast: Spread the gnocchi and vegetable mixture evenly on the prepared sheet pan. Nestle the sliced sausages throughout.
- Bake: Roast for 30-40 minutes, stirring once halfway through, until the vegetables are tender, the gnocchi is lightly crispy, and the sausages are golden.
- Serve: Sprinkle with Parmesan cheese and fresh basil or parsley. Serve warm and enjoy!
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