Sheet Pan Gnocchi and Sausage

Name: Sheet Pan Gnocchi and Sausage
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 12-18 oz package of shelf stable potato gnocchi; head broccoli (cut into florets); 3 cloves garlic (minced); 1/4 cup extra virgin olive oil; dash salt (to taste); 3-4 pork sausage; 1 butternut squash (peeled, seeds removed, cubed); 1 red onion (chunked); 4 oz farmers cheese; 4 oz pesto

by Kelsey Romano on October 1, 2025

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This sheet pan gnocchi and sausage is the perfect weeknight dinner. All you need is one pan and 30 minutes! Plus it couldn’t be easier to make. The crispy gnocchi, spicy sausage, and fresh veggies are topped with farmers cheese and homemade pesto for a delicious, seasonal meal.

Why You’ll Love It

Done in 30 minutes.
This sheet pan gnocchi and sausage is the perfect weeknight dinner.
All you need is one pan.
It has minimal prep work and minimal clean up.
The whole family will love it.
It is incredibly versatile.
It is gluten free and can easily be made dairy free.
It is packed with flavor.
It is made using seasonal ingredients.

Ingredients & Substitutions

Potato Gnocchi. To keep this recipe gluten free you will need to use gf potato gnocchi.
Broccoli or brussels sprouts. Largely chopped broccoli or halved brussels sprouts.
Garlic. 3 cloves of garlic, minced.
Extra virgin olive oil. Use olive oil when baking the veggies and sausage. You can sub avocado oil.
Seasonings. Salt and red pepper flakes are needed.
Mild sausage. 1 pound of your favorite sausage, casings removed.
Butternut squash. Use 1 butternut squash, seeds removed, peeled and cubed.
Red onion. 1 small red onion, chunked.
Farmers cheese. This sheet pan gnocchi and sausage is topped with creamy farmers cheese.
Pesto. You can use homemade pesto or store bought.

How to Make this Sheet Pan Gnocchi and Sausage

Step One

Preheat oven and prep ingredients. Preheat the oven to 425. Line a baking sheet with parchment paper. Add gnocchi, broccoli, butternut squash, red onion and garlic to pan then drizzle with olive oil. Toss until fully combined then spread evenly. Season with salt and red pepper flakes.

Step Two

Add sausage. Pinch the sausage into bite sized pieces and place onto the veggies & gnocchi.

Step Three

Bake. Bake for about 30-35 minutes. Until the gnocchi is crispy and butternut squash softens.

Step Four

Remove from oven and enjoy. Remove sheet pan from oven, top with farmers cheese and pesto. Mix it all up and serve!

Expert Tips

You will be using shelf stable, uncooked gnocchi for this meal.
For best results, serve this gnocchi and sausage bake hot with lifeway kefir farmers cheese and pesto.
In order for this to be gluten free make sure you use gluten free potato gnocchi.
Have fun with it, you can add any veggies you desire. I couldn’t find organic brussels sprouts at the time but they would be a delicious seasonal veggie to add.
For store bought pesto I love using Gotham Greens.

What is the best way to serve this gnocchi and sausage bake?

Serve hot with farmers cheese and pesto.

How do I store it?

Store in an airtight container in the fridge for up to 4 days.

What if I want to use chicken sausage?

You can use fresh chicken sausage and cook the same as you would the pork sausage. Don’t use precooked sausage as it will not cook the same and would need way less time.

Is this allergy friendly?

Naturally gluten free and make it dairy free by leaving out the farmers cheese and using a dairy free pesto.