This Mushroom Sausage Sheet Pan Gnocchi dinner is perfect for a busy weeknight! Crispy gnocchi, delicious sausage and lots of mushrooms all baked in one sheet pan, and finally topped with some freshly grated Parmesan cheese. Incredibly tasty, much faster and a lot less mess!
I love my sheet pan dinners because they’re so easy, all you have to do is toss everything together on a baking sheet and bake. Not only are these dinners really delicious but there’s hardly any cleanup to do! That’s a win win in my book.
But let’s talk about the obvious here. Yes, you can cook gnocchi on a sheet pan. They come out crispy on the outside but tender on the inside. They’re also very versatile, because you can literally add your favorite ingredients to them. In this recipe, I chose to go with mushrooms and sausage, a couple of my favorites! You can add whatever spices you want, toss everything together right on the sheet pan and bake. That’s all there is to it!
Mushroom Sausage Sheet Pan Gnocchi Highlights
- QUICK & SIMPLE. Sheet pan dinners are as simple as you can get. The hardest part about this dish is probably prepping the mushrooms and probably removing the casings from the sausages.
- INCREDIBLY VERSATILE. Use your favorite vegetables and protein. Other great veggies to add are peppers, asparagus, broccoli, cauliflower, just to name a few.
- DELICIOUS COMFORT FOOD. Just imagine a warm bowl of perfectly seasoned crispy gnocchi, sausage and mushrooms and grated with as much Parmesan cheese as you like. Total comfort in a bowl.
Ingredients You’ll Need
- Sausage – You can use your favorite sausage. I chose to use a mild fresh Italian sausage, but smoked sausage would also work great in this recipe.
- Gnocchi – Believe it or not gnocchi (pronounced nyow-kee) are an Italian pasta, the most popular actually made with potatoes. Check out my potato gnocchi recipe here.
- Mushrooms – Use a combination of your favorite mushrooms or whatever you have in your fridge. Any will do, such as cremini mushrooms, white mushrooms or even shiitake.
- Shallots – Shallots have a milder, more delicate and sweet flavor than regular onions. However, regular onion or even red onion will work great in this recipe.
- Olive Oil – Any olive oil will do, you just need a bit to toss everything together.
- Salt and Pepper – I only used some salt and pepper but feel free to play with other spices and herbs, for example, some Italian seasoning would be great, or even throw in some red pepper flakes for some heat.
- Parmesan Cheese – I love sprinkling some freshly grated Parmesan cheese over this entire sheet pan. It adds so much flavor, you won’t want to skip it.
- Parsley – Some fresh parsley for a bit of color because we eat with our eyes first.
How To Make Mushroom Sausage Sheet Pan Gnocchi
- Prep the oven and baking sheet. Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
- Toss all the ingredients together. Break the sausage into bite size pieces and place onto the prepared baking sheet along with gnocchi, mushrooms, shallots, olive oil, salt and pepper. Toss everything together well and arrange the gnocchi mixture in an even layer on the baking sheet.
- Bake. Transfer the baking sheet to the oven and roast for about 25 to 30 minutes or until the gnocchi are plump and sausage is cooked through.
- Garnish and serve. Immediately garnish with parsley and sprinkle with parmesan cheese and serve.
What Are Gnocchi?
Gnocchi are a traditional Italian potato dumpling that are small, thick, and soft, typically made with flour, semolina, or a mixture of the two. There are lots of ways that people make gnocchi, but one part stays consistent: they’re always made with potatoes. To make your own gnocchi, check out my recipe here.
What Other Vegetables Can I Add To This Sheet Pan?
Glad you asked because literally the sky’s the limit! How about some green bell peppers, green beans, broccoli, butternut squash, cauliflower, cherry tomatoes, eggplant, zucchini, just to name a few.
What Does Baked Gnocchi Taste Like
If you’ve never tried them, you must. When baked, gnocchi get nice and crisp on the outside but still tender on the inside. Best of all, you can bake them fresh or frozen.
Serve This Gnocchi With
Expert Tips
- Feel free to experiment with different veggies and different sausages. Keep in mind that different vegetables may require different baking time.
- You don’t necessarily have to remove the casings from the fresh sausage, totally up to you. If you don’t remove them, just carefully cut the fresh sausage into 1-inch pieces.
- Don’t skip the olive oil. You want to make sure you drizzle olive oil over the gnocchi, this will ensure they won’t dry out during baking.
- Your gnocchi is done once it starts to turn a golden color. Each oven is different, so start checking after 20 minutes and go from there.
- If you like your gnocchi crispier, you can always turn the broiler on for 1-2 minutes, but keep an eye on them as they can burn quickly.
Leftovers
Store leftover mushroom sausage gnocchi in an airtight container in the refrigerator for up to 3 days. You can also freeze this for up to 2 months.
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Mushroom Sausage Sheet Pan Gnocchi
Equipment
Ingredients
- 12 ounces sausage fresh, casings removed
- 1 pound gnocchi fresh or frozen
- 1 pound mushrooms cremini, shiitake or white, sliced
- 2 medium shallots sliced
- ¼ cup olive oil
- ½ teaspoons salt or to taste
- ½ teaspoons pepper or to taste
- 2 tablespoons fresh parsley chopped
- 1 cup Parmesan cheese freshly grated
Instructions
- Prep the oven and baking sheet. Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
- Toss all the ingredients together. Break the sausage into bite size pieces and place onto the prepared baking sheet along with gnocchi, mushrooms, shallots, olive oil, salt and pepper. Toss everything together well and arrange the gnocchi mixture in an even layer on the baking sheet.
- Bake. Transfer the baking sheet to the oven and roast for about 25 to 30 minutes or until the gnocchi are plump and sausage is cooked through.
- Garnish and serve. Immediately garnish with parsley and sprinkle with parmesan cheese and serve.
Video
Recipe Notes
- Feel free to experiment with different veggies and different sausages. Keep in mind that different vegetables may require different baking time.
- You don’t necessarily have to remove the casings from the fresh sausage, totally up to you. If you don’t remove them, just carefully cut the fresh sausage into 1-inch pieces.
- Don’t skip the olive oil. You want to make sure you drizzle olive oil over the gnocchi, this will ensure they won’t dry out during baking.
- Your gnocchi is done, once it starts to turn a golden color. Each oven is different, so start checking after 20 minutes and go from there.
- If you like your gnocchi and crispier, you can always turn the broiler on for 1-2 minutes, but keep an eye on them as they can burn quickly.
WOW really really delicious… the oven does all the work for you … will certainly be making this again… quick and easy
So scrumptious!
Pillowy gnocchi with slight crispness (I used Rana Gnocchi which comes in 12 oz bag, so I used 2 bags) Shallots are a must!
I had 16 oz. of package of sausage, used it all.
Definitely will make again…family wants me to double the recipe next time 🙂
So glad you loved this! It’s a favorite of mine, so easy!
I didn’t have shallots so used yellow onions. My family loved it! I am definitely making this again!
Yellow onion is just fine, glad you enjoyed it!
Will using shelf stable gnocchi work well also?
Yes! Absolutely!