An extremely easy, low effort meal that is so comforting and packs in plenty of protein and veg. The gnocchi, sausage, and mushrooms get thrown onto the sheet pan and baked until everything is golden and crisp. All it needs is a generous shower of fresh herbs, cheese, pepper, and squeeze of lemon on top for a simple gnocchi dinner!
Ingredient higlight
Mushrooms! Are one of my favorite ingredients to add to vegetarian dishes because they have a meaty texture and an umami-rich flavor. They’re a great source of minerals like selenium, potassium and zinc and are also high in B vitamins.
Servings 4
Prep Time 5 minutes 
Cook Time 30 minutes Ingredients
- 24 oz gnocchi (fresh or frozen)*
- 8 oz mushrooms, thinly sliced (~3.5 cups)(or use a 10 oz bag frozen mushrooms)
- 1 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp black pepper
- 12-16 oz sausage (raw/bulk preferred)**
- Grated parmesan, for topping
- Chopped parsley, for topping
- Lemon wedges
- *I tested with the Trader Joe’s frozen cauliflower gnocchi and the fresh gnocchi from Whole Foods (found it in the dry pasta aisle). At most grocery stores, you can find gnocchi in the refrigerated section where you’d find fresh pasta OR in the dried pasta aisle.
- **Raw bulk sausage works best, but if you can’t find this you can use the pre-cooked sausage. If using pre-cooked, increase the olive oil to 2 tablespoons. See substitutions section for other ideas.
Instructions
- Preheat the oven to 425F convection or 450F regular bake. Line a baking sheet with parchment paper.
- To the baking sheet, add the gnocchi, mushrooms, olive oil, salt, and pepper and immediately toss to coat well. Spread out into an even layer.
- Scatter bite-sized chunks (or slices) of sausage all over the sheet pan.
- Bake for 25-30 minutes or until the gnocchi is cooked and the sausage is golden brown and crispy. Set the oven to broil on high and place the baking sheet on the top rack. Let broil for 1-3 minutes to crisp up the gnocchi (keep an eye on it!).
- Use a spatula to transfer the gnocchi to your bowl. Serve topped with parm, parsley, more black pepper, and a squeeze of lemon.
Items you can prep ahead (optional)
- Thinly slice 8 oz mushrooms(~3.5 cups)(or use frozen)
Substitutions:
- To make vegetarian, sub the sausage with two cans of white beans (drained and rinsed). Toss the beans separately in an additional 1 tbsp oil and 1 teaspoon salt before adding to the sheet pan. When tossing the gnocchi and mushrooms together, add ½ tsp red pepper flakes, 2 tsp fennel seeds, and 1 tsp garlic powder.
- To make vegan, see above + use nutritional yeast, chopped toasted walnuts, and a sprinkle of salt in place of parm.
- Sub sausage with ground chicken or turkey. Increase the olive oil to 2 tablespoons. Mix the 16 oz of ground meat with 1 tsp kosher salt, 2 tsp fennel seeds, ½ tsp red pepper flakes, ½ tsp black pepper, and 1-2 cloves grated garlic. Roll into golf-ball sized balls, add to the baking sheet, and drizzle the tops with a bit of extra olive oil.
- If you absolutely can’t find gnocchi, you can cook about 12 oz pasta separately and add it to the sheet pan (after everything is cooked) + toss with the sausage/mushrooms.
- Sub the mushrooms with any veg – broccoli, cauliflower, etc…or use a mix.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through (in 30 second intervals, gently tossing after each time). Serve with plenty of lemon, herbs, parm, and black pepper.
- Sautee some greens, chop it up, and add it to the bowl.
- Top with a fried egg or some marinated beans.
- Put a dollop of ricotta (or cottage cheese) on top!
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