Get dinner on the table in no time with this Sheet Pan Pesto Gnocchi! I love a good one-dish meal, and sheet pan dinners are the ultimate in quick and easy options. Here we put pre-made refrigerated gnocchi and smoked chicken sausage to work as the base, then pair it up with a bunch of veggies and pesto to make it an incredibly delicious (and nutritious) meal.
Ingredients and Substitutions
Here’s what you’ll need to recreate this Sheet Pan Pesto Gnocchi at home:
- Chicken sausage – I love Greenridge Naturals chicken sausage for the high protein content and flavor, but any pre-cooked or smoked version that you like will work.
- Gnocchi – Go for the refrigerated stuff here rather than the shelf-stable kind. I like the Giovanni Rana brand best.
- Butternut squash – I love butternut squash and the sweetness it brings to this meal is perfect. If you don’t like butternut, give another kind of squash a try instead.
- Zucchini – Believe it or not, the moisture of zucchini is great here since the gnocchi doesn’t have a sauce to swim in. I thought it worked really well!
- Red onion – The onions get nice and cooked down, so there’s no punch-you-in-the-face red onion flavor going on here.
- Baby spinach – Kale (especially lacinato or dinosaur kale) would work great here too!
- Olive oil – Since you’re not drenching the gnocchi in a sauce, you really want the good flavor that olive oil brings to the party! You could also opt for melted butter instead.
- Spices – Some salt, pepper, and garlic mixed seasoning were my choices, but freestyle this with whatever you like!
What’s Gnocchi?
Gnocchi is a type of pasta that’s made of flour, potato, and eggs. It’s technically a type of dumpling too, which is a little confusing to me – but it does fall under the pasta umbrella and is shaped in a certain way. It’s usually boiled, then finished in a skillet with some type of butter sauce.
For this recipe, we use pre-made refrigerated gnocchi instead of the shelf-stable kind, which generally has to be boiled before finishing it in the skillet.
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Recipe
Sheet Pan Pesto Gnocchi
Ingredients
- 4 links Greenridge Naturals Black Forest Chicken Sausage, (340 grams)
- 12 oz Giovanni Rana Skillet Gnocchi
- 1/4 cup Wegmans Store Made Basil Pesto, (100 grams)
- 3 cups butternut squash, cubed, (400 grams)
- 3 cups baby spinach, (50 grams)
- 1 medium zucchini, sliced, (245 grams)
- 1/2 small red onion, chopped, (55 grams)
- 3 cloves garlic, minced, (12 grams)
- 2 tbsp olive oil, (27 grams)
- 1/2 tsp Flavor God Garlic Lover's Seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Pre-heat oven to 400°F.
- Add all ingredients except pesto to a sheet pan and mix with your hands to distribute the olive oil. Divide the mixture evenly between 2 sheet pans for best results. Bake at 400°F for 20 minutes, tossing halfway through.
- Add pesto to gnocchi mixture and toss to distribute evenly. Top with fresh grated parmesan for serving, if desired.
Tips & Tricks
Nutrition Information
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