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The Best Sheet Pan Gnocchi with Sausage, Corn & Burst Tomatoes

This Sheet Pan Gnocchi with Sausage, Corn and Burst Tomatoes is an easy one-pan dinner packed with summer veggies, crispy gnocchi, fresh basil, and Parmesan.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 525kcal
Author Marissa

Ingredients

  • 1 12-ounce bag cauliflower gnocchi
  • 1 pound Italian sausage rolled into small meatballs
  • 1½ cups cherry tomatoes
  • 2 cups corn
  • 1 red bell pepper chopped
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes optional
  • ¼ cup fresh basil chopped
  • ¼ cup grated Parmesan cheese

Instructions

  • Preheat oven to 415°F. Lightly grease a large sheet pan or line it with parchment paper.
  • Remove the sausage from the casing if needed and roll it into small meatballs. Keeping the meatballs relatively small helps them cook at the same rate as the vegetables and gnocchi.
  • Add gnocchi, sausage, cherry tomatoes, corn, and bell pepper to a large sheet pan.
  • Drizzle with olive oil and season with salt, garlic powder, Italian seasoning, black pepper, and optional red pepper flakes.
  • Toss until evenly coated and arrange everything in a single layer.
  • Roast for 25 minutes, tossing halfway through, until the tomatoes burst, gnocchi is golden, and sausage is fully cooked.
  • Gently toss, allowing the burst tomatoes to coat the gnocchi.
  • Finish with fresh basil and Parmesan and serve warm.

Nutrition

Calories: 525kcal | Carbohydrates: 42g | Protein: 23g | Fat: 31g | Fiber: 7g