Introduction
Remember those nights when dinner felt like a marathon? You’re tired, the kids are hungry, and the thought of a sink full of dishes is just… too much. Well, get ready to banish those dinner dilemmas, because I’ve got a recipe that’s going to be your new best friend. This Sheet Pan Pesto Gnocchi is ridiculously simple, incredibly delicious, and best of all? Minimal cleanup! It brings back those cozy, comforting vibes of a home-cooked meal without all the fuss. You’re going to love it!
Why You’ll Love This Recipe
- Fast: From oven to table in under 30 minutes!
- Easy: Seriously, just chop, toss, and bake.
- Giftable: Make a double batch and freeze one for a friend needing a little culinary hug.
- Crowd-pleasing: Even the pickiest eaters will be asking for seconds.
Ingredients
Let’s gather our goodies! This recipe is all about simple, wholesome ingredients that come together like magic.
- 12 oz chicken sausage: I love using pre-cooked chicken sausage because it’s lean and flavorful. You can use any kind you like, from mild Italian to spicy chorizo!
- 16 oz gnocchi: Those little potato dumplings are the heart of this dish. Look for the refrigerated kind for the best texture.
- 8 oz cherry tomatoes: They burst and caramelize in the oven, adding a lovely sweetness.
- 1/3 cup pesto: The star flavor! Use your favorite store-bought or homemade pesto.
- 1 tbsp white balsamic vinegar: This adds a subtle tang that brightens everything up.
- 1 tsp kosher salt: For that perfect savory balance.
- 1/4 tsp black pepper: A little kick!
- 8 oz mozzarella pearls or fresh mozzarella balls, cut into pieces: Melty, gooey cheese is a must, right?
Optional Drizzle for Extra Oomph:
This is totally optional, but oh-so-worth-it if you have an extra minute!
- 1/4 cup pesto: More pesto goodness!
- 2 tbsp heavy cream: For a lusciously creamy finish.
- 1/4 cup freshly grated parmesan cheese: The salty, nutty topper.
How to Make It
Alright, let’s get cooking! This is so easy, you’ll be amazed.
- Preheat your oven: Get it nice and toasty at 400°F (200°C). This high heat helps everything roast up beautifully.
- Prep the sausage: Slice your chicken sausage into bite-sized pieces. Think of them as little flavor bombs!
- Combine everything (almost!): In a big bowl, toss together your gnocchi, the sliced chicken sausage, and those beautiful cherry tomatoes.
- Add the flavor: Now, pour in 1/3 cup of your pesto, the white balsamic vinegar, kosher salt, and black pepper. Give it a good toss until everything is nicely coated. I like to use my hands for this part – it ensures every piece gets coated in that delicious pesto!
- Spread it out: Pour the whole glorious mixture onto a baking sheet. Make sure it’s in a single layer so everything roasts evenly. No one wants a clump of undercooked gnocchi!
- Roast time! Pop that baking sheet into the preheated oven and let it roast for about 20-25 minutes. You’re looking for that gnocchi to get a lovely golden brown color and the sausage to be cooked all the way through.
- Cheese, please! Carefully pull the sheet pan out of the oven. Now, scatter those mozzarella pearls or pieces all over the hot mixture.
- Melt that mozzarella: Slide it back into the oven for just another 2-3 minutes. You want the cheese to be all melted and bubbly, like a little cheesy hug on top.
- Whip up the drizzle (if you’re feeling fancy!): While the cheese is doing its thing, grab a small bowl. Whisk together the remaining 1/4 cup pesto, heavy cream, and grated parmesan cheese. This creates a luscious sauce that takes the dish to the next level.
- Serve and enjoy! Take your masterpiece out of the oven, give it a final sprinkle of that optional drizzle if you made it, and serve it up immediately. It’s pure comfort food perfection!
Substitutions & Additions
This recipe is a fantastic base, but feel free to make it your own!
- Protein Swap: No chicken sausage? No problem! Try sliced Italian sausage (pork or turkey), pre-cooked chicken breast pieces, or even firm tofu for a vegetarian option.
- Veggie Boost: Toss in some broccoli florets, bell pepper strips, or zucchini chunks along with the gnocchi and sausage. Just make sure they’re cut into similar-sized pieces so they cook evenly.
- Pesto Power: If you don’t have pesto, a good quality marinara sauce can work, or even a creamy Alfredo sauce for a different vibe.
- Spice it Up: Add a pinch of red pepper flakes to the gnocchi mixture for a little heat.
- Lemon Zest: A little zest of fresh lemon over the top before serving adds a bright, fresh note.
Tips for Success
A few little secrets to make this recipe absolutely foolproof.
- Don’t overcrowd the pan: This is the key to getting that lovely crispy texture on the gnocchi. If your baking sheet is too full, things will steam instead of roast. Use two sheets if you need to!
- Pat the mozzarella dry: If you’re using fresh mozzarella balls, gently pat them dry with a paper towel before adding them to the pan. This helps them melt more evenly and prevents a watery sauce.
- Prep ahead: You can slice the sausage and chop any extra veggies a day in advance and store them in the fridge.
- Roast your tomatoes a bit first: If you prefer your tomatoes extra soft and jammy, you can roast them on the pan for about 10 minutes before adding the gnocchi and sausage.
How to Store It
Leftovers are a delicious bonus!
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or a skillet for the best texture, or in the microwave if you’re in a hurry. The gnocchi might soften a bit upon reheating, but it will still be tasty!
FAQs
Got questions? I’ve got answers!
Q: Can I use shelf-stable gnocchi?
A: Shelf-stable gnocchi can work, but they might have a slightly different texture. It’s best to follow the package directions for cooking them first, then add them to the sheet pan for the last 10-15 minutes of roasting with the other ingredients to get them nicely browned.
Q: How do I know when the gnocchi is done?
A: You’re looking for that beautiful golden-brown color on the outside and a slightly tender interior. They’ll usually puff up a little too.
Q: Can I make this ahead of time?
A: You can prep the ingredients (slice sausage, chop veggies) ahead of time. However, for the best texture, it’s recommended to assemble and bake the sheet pan meal just before serving.
Sheet Pan Pesto Gnocchi
Equipment
- Oven
- Baking Sheet
- Large bowl
- Small bowl for optional drizzle
Ingredients
Main Ingredients
- 12 oz chicken sausage pre-cooked, sliced into bite-sized pieces
- 16 oz gnocchi refrigerated kind
- 8 oz cherry tomatoes
- 0.33 cup pesto use your favorite
- 1 tbsp white balsamic vinegar
- 1 tsp kosher salt
- 0.25 tsp black pepper
- 8 oz mozzarella pearls or fresh mozzarella balls, cut into pieces for melting
Optional Drizzle
- 0.25 cup pesto for drizzle
- 2 tbsp heavy cream for drizzle
- 0.25 cup freshly grated parmesan cheese for drizzle
Instructions
- Preheat your oven to 400°F (200°C).
- Slice your chicken sausage into bite-sized pieces.12 oz chicken sausage
- In a large bowl, toss together the gnocchi, sliced chicken sausage, and cherry tomatoes.12 oz chicken sausage
- Pour in 1/3 cup of pesto, white balsamic vinegar, kosher salt, and black pepper. Toss until everything is nicely coated. Using your hands is recommended for even coating.12 oz chicken sausage
- Spread the mixture in a single layer onto a baking sheet.
- Roast for 20-25 minutes, or until the gnocchi is golden brown and the sausage is cooked through.12 oz chicken sausage
- Carefully remove the baking sheet from the oven and scatter the mozzarella pearls or pieces over the mixture.12 oz chicken sausage
- Return the baking sheet to the oven for another 2-3 minutes, until the cheese is melted and bubbly.
- While the cheese melts, whisk together the remaining 1/4 cup pesto, heavy cream, and grated parmesan cheese in a small bowl for the optional drizzle.12 oz chicken sausage
- Serve immediately, drizzling with the optional sauce if desired.12 oz chicken sausage