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Sausages Mushrooms Sheet Pan Dinners Dinner One Pot Pork Italian
4.7 from 42 votes

Mushroom Sausage Sheet Pan Gnocchi

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/13/22 16 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for mushroom sausage sheet pan gnocchi.

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!

mushroom sausage gnocchi on a serving platter.
Table of Contents Open
  • Mushroom Sausage Sheet Pan Gnocchi Highlights
  • Ingredients You’ll Need
  • How To Make Mushroom Sausage Sheet Pan Gnocchi
  • What Are Gnocchi?
  • What Other Vegetables Can I Add To This Sheet Pan?
  • What Does Baked Gnocchi Taste Like
  • Serve This Gnocchi With
    • American Goulash (Chop Suey)
    • Stout Meatballs
    • Italian Shrimp Bake
    • BLT Pasta Salad
    • Black Bean Corn Avocado Salad
    • Chocolate Chip Muffins
    • Chicken Scampi
    • Lemon Blueberry Ricotta Pancakes
    • Indian Lentil Curry
    • Celebrating Mom: Delicious Recipes for a Memorable Mother’s Day
    • Caesar Salad Dressing
    • One Pot Beef Stroganoff
  • Expert Tips
  • Leftovers
  • More Delicious Recipes To Try
  • Mushroom Sausage Sheet Pan Gnocchi
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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

  1. 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.
  2. INCREDIBLY VERSATILE. Use your favorite vegetables and protein. Other great veggies to add are peppers, asparagus, broccoli, cauliflower, just to name a few.
  3. 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

overhead shot of ingredients needed to make mushroom sausage gnocchi.
  • 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

detailed process shots showing how to make mushroom sausage gnocchi on a sheet pan.
  1. Prep the oven and baking sheet. Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Garnish and serve. Immediately garnish with parsley and sprinkle with parmesan cheese and serve.
mushroom sausage sheet pan gnocchi garnished with parmesan cheese and parsley.

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.

mushroom sausage gnocchi on a serving platter.

Serve This Gnocchi With

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Expert Tips

  1. Feel free to experiment with different veggies and different sausages. Keep in mind that different vegetables may require different baking time.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

a serving of mushroom sausage gnocchi on a white plate.

More Delicious Recipes To Try

  • Gnocchi Recipe
  • Cheesy Gnocchi Bake
  • One Skillet Ham and Cheese Gnocchi
  • Garlic Parmesan Butter Gnocchi
  • Chicken and Gnocchi Dumpling Soup
  • Caprese Gnocchi Sheet Pan
  • Grilled Bratwurst
  • Mushroom Rice

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

mushroom sausage gnocchi on a serving platter.
Print
4.65 from 42 votes

Mushroom Sausage Sheet Pan Gnocchi

Prep 10 minutes minutes
Cook 25 minutes minutes
Total 35 minutes minutes
Rate Recipe
This Mushroom Sausage Sheet Pan Gnocchi 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!
6

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • Large Baking Sheet

Video

Notes

  1. Feel free to experiment with different veggies and different sausages. Keep in mind that different vegetables may require different baking time.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Information

Serving: 1servingCalories: 463kcal (23%)Carbohydrates: 31g (10%)Protein: 20g (40%)Fat: 29g (45%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 52mg (17%)Sodium: 1083mg (47%)Potassium: 434mg (12%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 286IU (6%)Vitamin C: 4mg (5%)Calcium: 226mg (23%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

mushroom sausage gnocchi on a serving platter.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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16 Comments
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Shannon
Shannon
Posted: 4 days ago

5 stars
I have made this almost weekly for a while now. My whole family loves it! I use different veggies every time depending on what we have on hand. Faves are broccoli, sweet potato, mushrooms, onion and zucchini. We like Italian sausage best, but have also used hot breakfast sausage and its good. Thanks Jo for another awesome recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shannon
Posted: 3 days ago

I’m absolutely delighted to hear that this mushroom sausage sheet pan gnocchi has become such a hit in your home! It’s wonderful that you’re able to switch things up with different vegetables and types of sausage. I’m glad to know the recipe is versatile enough to accommodate your variations. Italian sausage is a fantastic choice, but the hot breakfast sausage variation sounds delicious too. Thanks so much for your kind words and for making my recipes a part of your family’s weekly meals!

0
Reply
Jennifer
Jennifer
Posted: 2 months ago

Silly question, maybe… did you put the dozen gnocchi in frozen or did you defrost it first. I made this once before with Rana so it wasn’t frozen but only have frozen to work with this time

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jennifer
Posted: 2 months ago

They were thawed, they should thaw out quickly, should take long at all.

0
Reply
Jplosz
Jplosz
Posted: 3 months ago

5 stars
We make this all the time as a weeknight go to meal my kids and I love it!!! It is so easy to just make two sheets and then we have leftovers.

1
Reply
Jackie
Jackie
Posted: 3 months ago

5 stars
Super easy and delicious. We used 2 bags of Trader Joe’s cauliflower gnocchi that we had in the freezer and the recipe instructions worked great. Added a little garlic powder, red pepper flakes & italian seasoning before baking and then finished with some lemon juice when we added the parmesan. Served with a side arugula salad. Will definitely make again!

0
Reply
Katy
Katy
Posted: 5 months ago

4 stars
It may just be that my oven isn’t well-calibrated, but I think that I need to try this at 200C, possibly lower. I figured that between the pork sausage and the mushrooms (as well as the liberal glug of olive oil I used) that there would be plenty of liquid and fat to keep things lubricated. Unfortunately, pulling it out at 25 minutes had everything sticking to the pan. The results were delicious, which means that I look forward to further experimentation to get this right.

0
Reply
Susan
Susan
Posted: 7 months ago

5 stars
This was fantastic! I used a pound of sausage, because that’s what I had, and added green bell pepper and Italian seasoning. Easy to make, super easy to clean up, and way too easy to eat!

0
Reply
Nancy Brizzi
Nancy Brizzi
Posted: 11 months ago

5 stars
Loved this! Easy, quick and delicious.

0
Reply
Shawn
Shawn
Posted: 1 year ago

5 stars
WOW really really delicious… the oven does all the work for you … will certainly be making this again… quick and easy

0
Reply
Moriah Marable
Moriah Marable
Posted: 1 year ago

5 stars
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 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Moriah Marable
Posted: 1 year ago

So glad you loved this! It’s a favorite of mine, so easy!

0
Reply
Heather
Heather
Posted: 1 year ago

5 stars
I didn’t have shallots so used yellow onions. My family loved it! I am definitely making this again!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Heather
Posted: 1 year ago

Yellow onion is just fine, glad you enjoyed it!

0
Reply
Diane
Diane
Posted: 1 year ago

Will using shelf stable gnocchi work well also?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Diane
Posted: 1 year ago

Yes! Absolutely!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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