This Sheet Pan Pesto Gnocchi is a game-changer for busy weeknights when you want something utterly delicious without hours in the kitchen. Pillowy gnocchi, savory chicken sausage, and seasonal vegetables all roast together on one pan, then get tossed with vibrant basil pesto for a meal that’s restaurant-worthy but incredibly simple. It’s the perfect balance of convenience and flavor that will have everyone asking for seconds!

Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks together on a sheet pan, meaning minimal cleanup and maximum flavor as all ingredients roast and caramelize together.
Weeknight Hero: From start to finish in just 35 minutes, this recipe saves you on those evenings when cooking feels like too much effort.
Versatile and Adaptable: Easily customize with whatever vegetables you have in your fridge – this recipe forgives substitutions and encourages creativity.
Balanced Meal: You get protein from the sausage, carbs from the gnocchi, and plenty of vegetables in each serving – a complete meal with little effort.

Ingredients You’ll Need

Gnocchi: The star of our show! No need to boil first – these little potato dumplings roast beautifully in the oven, developing crispy exteriors while staying tender inside.
Chicken Sausage: Adds wonderful savory flavor and protein. The Black Forest variety suggested has a subtle smokiness that complements the pesto beautifully.
Basil Pesto: The flavor powerhouse that brings everything together. Store-bought works perfectly here, making this truly weeknight-friendly.
Butternut Squash: Provides natural sweetness and a beautiful color contrast. Make sure to cut it into even-sized cubes for consistent cooking.
Baby Spinach: Wilts down perfectly in the hot sheet pan, adding nutrition and a pop of green. No need to cook separately!
Zucchini: Adds freshness and additional vegetable goodness. Slice it evenly for consistent cooking.
Red Onion: Provides aromatic depth and slight sweetness when roasted. The purple color also makes the dish visually appealing.
Garlic: Always a must for depth of flavor. Fresh minced garlic is worth the small effort it takes to prepare.
Olive Oil: Helps everything roast beautifully and prevents sticking. Use a good quality one for best flavor.
Seasonings: Simple salt, pepper, and garlic seasoning enhance the natural flavors without overwhelming the dish.

Variations

Want to switch things up? Here are some tasty alternatives:

Mediterranean Style: Swap chicken sausage for Italian sausage and add cherry tomatoes and black olives.
Autumn Harvest: Use sweet potatoes instead of butternut squash and add Brussels sprouts for a fall-themed variation.
Vegetarian Option: Skip the sausage and add mushrooms for a meaty texture, plus some chickpeas for protein.
Creamy Finish: Stir in a dollop of ricotta or sprinkle with goat cheese after roasting for a creamy element.

How to Make Sheet Pan Pesto Gnocchi

Step 1: Prepare Your Ingredients

Preheat your oven to 400°F. Chop all your vegetables to similar sizes to ensure even cooking. Slice the sausage links into rounds about ½-inch thick.

Step 2: Assemble on Sheet Pan

Add the gnocchi, sausage, butternut squash, zucchini, red onion, and minced garlic to your sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, and garlic seasoning. Use your hands to toss everything together, ensuring all pieces are coated with oil and seasonings.

Step 3: Divide and Conquer

For best results, divide the mixture between two sheet pans. This gives everything room to roast rather than steam, resulting in those delicious crispy edges we’re after.

Step 4: Roast to Perfection

Bake at 400°F for 20 minutes. Halfway through cooking, give everything a good toss to promote even browning. The gnocchi should be crisp on the outside, the vegetables tender, and the sausage lightly browned.

Step 5: Add Pesto and Spinach

Remove the pans from the oven and immediately add the baby spinach – the residual heat will wilt it perfectly. Add the pesto and gently toss everything together until well combined and the pesto coats all ingredients evenly.

Step 6: Serve and Enjoy

Transfer to serving plates or bowls and top with freshly grated parmesan if desired.

Pro Tips for Making the Recipe

Two Sheet Pans Are Key: Don’t crowd the pan! Giving ingredients space allows them to roast rather than steam.
Uniform Cutting: Try to cut vegetables to similar sizes so they cook at the same rate.
Don’t Skimp on Oil: A proper coating of olive oil helps everything roast beautifully and develop those delicious crispy edges.
Check for Doneness: Butternut squash should be fork-tender, and gnocchi should have crisp edges but remain tender inside.

How to Serve

This Sheet Pan Pesto Gnocchi is a complete meal on its own, but here are some serving suggestions to round things out:

Simple Sides:

Pair with a light arugula salad dressed simply with lemon juice and olive oil.

Extra Touches:

A sprinkle of toasted pine nuts adds wonderful texture and nuttiness.

Bread Option:

Some crusty Italian bread on the side is perfect for soaking up any leftover pesto goodness.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually develop beautifully overnight!

Freezing

This dish can be frozen, though the textures may change slightly. Freeze in a sealed container for up to 2 months.

Reheating

For best results, reheat in a 350°F oven for about 10 minutes to maintain some crispness. Microwave reheating works too but won’t preserve the crispy texture of the gnocchi.

Note: If making ahead, consider keeping the pesto separate and adding it just before serving for the freshest flavor.

FAQs

Can I use frozen gnocchi for this recipe?
Absolutely! No need to thaw first – just add them frozen to the sheet pan. You might need to add 2-3 extra minutes to the cooking time, but otherwise, the recipe works perfectly with frozen gnocchi.

What can I substitute for butternut squash?
Sweet potatoes make an excellent substitute with similar cooking times. You could also use regular potatoes, carrots, or even cauliflower florets depending on your preference.

Is there a way to make this recipe vegetarian?
Definitely! Simply omit the chicken sausage and add an extra cup of vegetables. Mushrooms work particularly well as they provide a meaty texture. You could also add a can of drained white beans for protein.

My gnocchi isn’t getting crispy. What am I doing wrong?
The most common issue is overcrowding the pan. Make sure to use two sheet pans as recommended so the gnocchi has room to crisp up. Also check that your oven is fully preheated to 400°F before adding the sheet pans.

This Sheet Pan Pesto Gnocchi is truly a revelation in simple cooking. It transforms basic ingredients into a flavor-packed meal with minimal effort and maximum satisfaction. The combination of crispy-edged gnocchi, caramelized vegetables, savory sausage, and bright pesto creates a dish that feels special enough for company but easy enough for hectic weeknights. Give it a try – I bet it becomes a regular in your dinner rotation!

Sheet Pan Pesto Gnocchi Recipe