What type of gnocchi works best for sheet pan pesto gnocchi?

Shelf-stable potato gnocchi found in vacuum-sealed packs works well for this recipe. You can also use fresh or frozen gnocchi. Avoid pre-cooking the gnocchi; roasting it directly on the sheet pan allows it to develop a crispy golden texture while remaining tender inside.

Do I need to cook the gnocchi before roasting it with pesto?

No, you don’t need to boil the gnocchi before roasting. The gnocchi cooks through in the oven, while roasting crisps the edges, creating a perfect balance of soft and crunchy textures.

How do I store and reheat leftover sheet pan pesto gnocchi?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the microwave or on the stovetop, adding a small amount of water or broth to loosen the pesto sauce and prevent dryness.

Can I make sheet pan pesto gnocchi vegan, vegetarian, or gluten-free?

Yes. For vegetarian, use plant-based sausage instead of meat. To make it vegan, omit dairy such as burrata and choose a pesto without cheese. For gluten-free, use gluten-free gnocchi varieties like cauliflower-based gnocchi, and follow the same roasting steps.

Is sheet pan pesto gnocchi a quick and easy meal option?

Yes, this sheet pan recipe is ideal for a fast, one-pan meal. It takes about 25–30 minutes total, requires minimal prep, and lets the oven do most of the work, making it perfect for busy weeknights.

Sheet Pan Pesto Gnocchi Recipe For Quick Flavorful Dinner

Name: Sheet Pan Pesto Gnocchi
Prep time: PT-494237H56M38S
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: – 1 (16-ounce) package uncooked potato gnocchi; – 3 tablespoons extra-virgin olive oil; – 3/4 teaspoon kosher salt; – 1/2 teaspoon black pepper; – 3 links cooked Italian chicken sausage, sliced into 1/2-inch rounds (substitute with vegan sausage for vegetarian or vegan option); – 1 pint cherry tomatoes; – 1 small or 1/2 large red onion, sliced into wedges; – 1/2 cup prepared pesto (homemade or store-bought); – 8 ounces burrata cheese (optional; can substitute with fresh mozzarella or Parmesan)

Ingredients

– 1 (16-ounce) package uncooked potato gnocchi

– 3 tablespoons extra-virgin olive oil

– 3/4 teaspoon kosher salt

– 1/2 teaspoon black pepper

– 3 links cooked Italian chicken sausage, sliced into 1/2-inch rounds (substitute with vegan sausage for vegetarian or vegan option)

– 1 pint cherry tomatoes

– 1 small or 1/2 large red onion, sliced into wedges

– 1/2 cup prepared pesto (homemade or store-bought)

– 8 ounces burrata cheese (optional; can substitute with fresh mozzarella or Parmesan)

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Instructions

1-First, preheat your oven to 425 degrees Fahrenheit and line a large rimmed baking sheet with foil for easy cleanup. Arrange the 1 (16-ounce) package of uncooked potato gnocchi and 3 links of sliced Italian chicken sausage on one half of the sheet. On the other half, place 1 pint of cherry tomatoes and 1 small or 1/2 large red onion sliced into wedges.

2-Drizzle everything with 3 tablespoons of extra-virgin olive oil, then season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Gently toss to coat all ingredients evenly. Bake for 30 minutes, tossing once halfway through to ensure even cooking.

3-After baking, remove the sheet from the oven, add 1/2 cup of prepared pesto, and toss everything to combine before serving with 8 ounces of burrata cheese if desired.

Notes

🔥 No need to pre-boil gnocchi; roasting creates a perfect golden crust and texture.
🥦 Use shelf-stable potato gnocchi or try cauliflower gnocchi for a gluten-free alternative.
❄️ Store leftovers in an airtight container in the fridge for up to 4 days and reheat gently with added moisture to keep it fresh.

Author: Brandi Oshea
Prep Time: 5 minutes
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Cook Time: 30 minutes
Category: Main Course, Dinner
Method: Roasting
Cuisine: Italian
Diet: Omnivore, Vegetarian option, Vegan option

Nutrition

Serving Size: 1.2 cups
Calories: 491
Sugar: 5g
Sodium: 990mg
Fat: 24g
Saturated Fat: 4.5g
Carbohydrates: 48g
Fiber: 3g
Protein: 22g