03/25/2026
1️⃣ Chicken Sausage Gnocchi Sheet-Pan Dinner
Ingredients:
1 lb shelf-stable gnocchi
12 oz cooked chicken sausage, sliced
1 red bell pepper, chopped
1/2 red onion, sliced
2 tbsp olive oil
1 tsp...
Here’s a fresh take on a collection of sheet-pan dinners featuring gnocchi, with swapped ingredients and a unique style.
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**1. Savory Chicken Gnocchi Bake**
Ingredients:
- 1 lb shelf-stable gnocchi
- 12 oz sliced turkey sausage
- 1 yellow bell pepper, diced
- 1/2 green onion, chopped
- 2 tbsp avocado oil
- 1 tsp thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions:
Begin by preheating your oven to 400°F. On a large sheet pan, arrange the gnocchi, turkey sausage, diced bell pepper, and chopped green onion. Drizzle avocado oil over everything and sprinkle with thyme, salt, and pepper. Toss until everything is nicely coated, then spread it evenly across the pan. Bake for about 20 minutes, allowing the gnocchi to soften and the sausage to achieve a slight crisp.
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**2. Herbaceous Tomato Gnocchi Bake**
Ingredients:
- 1 lb shelf-stable gnocchi
- 2 cups diced heirloom tomatoes
- 1/4 cup arugula pesto
- 1 tbsp canola oil
- 1/4 cup shaved Pecorino Romano cheese
- 1/4 tsp black pepper
Instructions:
Preheat your oven to 400°F. On a sheet pan, combine the gnocchi and diced heirloom tomatoes. Drizzle with canola oil and toss to ensure they are well-coated. Roast in the oven for about 20 minutes, or until the tomatoes start to break down and the gnocchi are tender. Once done, stir in the arugula pesto and finish with a sprinkle of Pecorino Romano and black pepper.
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**3. Cheesy Garlic Gnocchi Vegetable Bake**
Ingredients:
- 1 lb shelf-stable gnocchi
- 1 medium eggplant, cubed
- 1 cup asparagus spears
- 3 cloves garlic, minced
- 3 tbsp grapeseed oil
- 1 cup shredded gouda cheese
- 1 tsp herbes de Provence
Instructions:
Start by preheating your oven to 400°F. Toss the gnocchi, cubed eggplant, and asparagus on a sheet pan along with minced garlic, grapeseed oil, and herbes de Provence. Spread them out evenly and bake for 20 minutes. Afterward, sprinkle the shredded gouda on top and return to the oven for an additional 5 minutes, or until the cheese is bubbling and golden brown.
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**4. Citrusy Broccoli Gnocchi Bake**
Ingredients:
- 1 lb shelf-stable gnocchi
- 3 cups roasted Brussels sprouts
- 1 lime, sliced
- 2 tbsp lime juice
- 3 tbsp coconut oil
- 1/2 tsp onion powder
- A pinch of sea salt
Instructions:
Preheat your oven to 400°F. On a sheet pan, combine the gnocchi and roasted Brussels sprouts, adding the lime slices for flavor. Whisk together the coconut oil, lime juice, onion powder, and salt, then drizzle it over the mixture. Toss to coat everything properly before spreading it out in a single layer. Bake for roughly 22 minutes, until the Brussels sprouts are caramelized and the gnocchi is perfectly tender.
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**5. Zesty Sausage and Veggie Gnocchi Bake**
Ingredients:
- 1 lb shelf-stable gnocchi
- 12 oz chorizo, sliced
- 2 sweet mini peppers, sliced
- 1/2 yellow onion, sliced
- 2 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp seasoned salt
Instructions:
Preheat the oven to 400°F. On a large sheet pan, toss the gnocchi, chorizo, mini peppers, and onion. Drizzle with olive oil and sprinkle the chili powder and seasoned salt over the top. Bake for about 25 minutes, tossing halfway through to ensure even cooking, until the sausage is crisp and the peppers are tender.
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**6. Mediterranean Gnocchi Bake**
Ingredients:
- 1 lb shelf-stable gnocchi
- 2 cups sun-dried tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- 8 oz crumbled feta cheese
- 2 tbsp lemon juice
- A pinch of black pepper
Instructions:
Preheat your oven to 400°F. Combine the gnocchi and sun-dried tomatoes on a sheet pan, adding olive oil, oregano, and black pepper. Roast for 20 minutes until everything is heated through. Immediately upon taking it out of the oven, crumble the feta cheese on top and drizzle with lemon juice before serving.
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Enjoy these delicious and simple sheet-pan dinners, all highlighted with the delightful ingredient of gnocchi!
