Description

Sheet Pan Sausage, Gnocchi and Veggies – This sheet pan dinner has plenty of veggies and an amazing spice blend you’ll love. (Gluten free, dairy free, paleo friendly!)

Ingredients

Scale

12 oz. sausage, sliced (kielbasa, or chicken sausage are my faves!)
1 (10-12oz.) package frozen gnocchi* (no need to thaw)
1 red onion, cut into 1” dice
1 red bell pepper, cut into 1” dice
1 yellow bell pepper, cut into 1” dice
4–6 oz. sliced mushrooms
1 large zucchini, halved lengthwise and sliced (about 2 cups)
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. chili powder
1/4 tsp. smoked paprika
3 Tbsp. olive oil
2–4 Tbsp. minced fresh herbs (like cilantro, basil, parsley, or dill)

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Instructions

Preheat oven to 425 degrees F.
Set out 2 sheet pans.
In a large bowl, combine sliced sausage, frozen gnocchi, onion, bell peppers, mushrooms, and zucchini.
Sprinkle with salt, pepper, garlic & onion powder, chili powder, and smoked paprika.
Drizzle with olive oil and stir to coat well.
Spread mixture out on 2 baking sheets (this will allow for better air flow and more browning)
Roast at 425 degrees F. for 12 minutes. Rotate baking sheets and stir mixture.
Bake another 12-15 minutes, or until veggies are tender and turning golden.
If desired, you can broil each pan for an additional 1-2 minutes for more browning.
Sprinkle with fresh herbs and serve warm!

Notes

*We use Trader Joe’s cauliflower gnocchi (gluten free!) for this dish. Feel free to swap in any frozen or homemade gnocchi you like!

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish, Sheet Pan Dinner
Method: Roasting
Cuisine: American

Keywords: Sheet pan dinner, sausage and veggies, sausage veggies and gnocchi, sausage gnocchi and veggies, sheet pan sausage gnocchi, sheet pan gnocchi, gluten free sheet pan dinner, healthy sheet pan dinner