This Roasted Vegetable Gnocchi and Sausage Bake is an easy and delicious sheet-pan dinner that is loaded with veggies. Just throw all of your ingredients onto a large sheet pan and roast them in the oven for about 25 minutes. This easy vegetarian dinner is packed with flavor and will fill you up. Bookmark this recipe for an easy weeknight dinner that everyone will love.
I’m always striving to add more vegetarian sheet-pan dinners to the blog, and this Roasted Vegetable Gnocchi and Sausage Bake is a great one. The gnocchi gets perfectly cooked in the oven, and all the veggies add a fresh flavor. I like to top it with crumbled feta cheese, fresh herbs, and lemon juice.
Why You’ll Love This Baked Gnocchi Recipe!
- It’s an easy sheet-pan meal – Sheet-pan meals are great because you simply throw everything on a sheet pan and stick it in the oven. All the ingredients roast together in the oven, and then I just top it with feta cheese, fresh herbs, and lemon dressing. It’s very easy, with little cleanup required.
- Packed with veggies – I like to add tons of vegetables to this recipe, including broccoli, red bell pepper, red onion, carrot, and peas. Feel free to add any others that you want.
- Can be adapted to vegan/gluten-free – You can easily make this sheet-pan dinner recipe vegan or gluten-free, if needed. Vegan: Either omit the feta cheese or use a vegan version. Gluten-free: Use gluten-free gnocchi (I did use gluten-free gnocchi and purchased it at Albertson’s grocery store).
Roasted Vegetable Gnocchi and Sausage Bake Recipe Ingredients
- Gnocchi – For this recipe, I use store-bought, packaged gnocchi. You can use regular or gluten-free. You can also use fresh gnocchi if you prefer. The gnocchi does not need to be cooked prior to adding to the sheet pan.
- Vegetarian Sausage – There are a few different brands of vegetarian sausages out there these days. You can use whatever kind you like. I usually use the Field Roast smoked-apple-and-sage sausages because I can easily find them at Walmart. They are pre-cooked, so you can easily slice them up, and they get crispy in the oven.
- Broccoli – I used fresh broccoli cut into small florets, but frozen broccoli will also work. You could substitute cauliflower if you prefer.
- Red Pepper – I added one large red bell pepper. Red pepper has a nice sweet taste and goes well in roasted veggie dishes.
- Carrot – Fresh carrots add color, as well as nutrients. You can use regluar carrots or baby carrots.
- Red Onion – I like red onion because it has a nice color once roasted, but any kind of onion will work in this recipe.
- Peas – I used frozen peas, and they worked great. Canned peas would also work; they just don’t usually retain that nice green color like frozen ones do. Fresh peas will also work well if you have them.
- Spices – I seasoned this sheet-pan meal with salt, pepper, garlic powder, and dried oregano. Feel free to add any other seasonings you like.
- Feta Cheese – I add about 1 cup of crumbled feta cheese right after this meal comes out of the oven. It melts a little as it warms and adds creaminess to the recipe.
- Fresh Herbs – You can add any kind of fresh herbs you like to this recipe. I used parsley because that is what I had on hand.
- Dressing – The dressing is optional, but a little bit of lemon vinaigrette or just a big squeeze of fresh lemon adds so much flavor.
How To Make Roasted Vegetable Gnocchi and Sausage Bake
- Pre-heat oven to 425 degrees F. Remove the sausage casing if needed, and cut the sausage into thin slices. To an extra-large sheet pan, add the gnocchi, broccoli, red pepper, onion, carrot, and peas. Drizzle on the olive oil and season with garlic powder, dried oregano, salt, and pepper.
- Use your hands to toss everything together, making sure all ingredients are coated with the oil and spices. Place sheet pan in oven and bake for 15 minutes. Turn the oven up to 450 degrees F and bake for another 10 minutes or so, until the gnocchi is softened and the vegetables are cooked.
- Remove from the oven and sprinkle on the feta cheese, fresh herbs, and a drizzle of fresh lemon juice. Serve immediately or store in the refrigerator until ready to reheat.
Sheet-Pan Dinner Recipe Frequently Asked Questions
- Is this dinner recipe gluten-free? Yes, I used gluten-free gnocchi in my recipe, but regular gnocchi can easily be used.
- Is this sheet-pan meal vegan? No, although I did use some regular feta cheese in my recipe. You can easily use vegan feta cheese or omit it.
- Does the gnocchi need to be pre-cooked? No, the gnocchi can go straight from the box to the sheet pan. It will cook perfectly in the oven with the other sheet pan ingredients.
- Can different vegetables be used? Yes, feel free to mix it up and use your favorite roastable vegetables.
- How long do leftovers last? If stored in an airtight container in the refrigerator, they should last for about four days. They can be reheated in the microwave, in the oven, or on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Vegetarian Sheet Pan Recipes?
Sheet Pan Polenta Vegetable Bake
Vegetarian Sheet Pan Dinner with BBQ Tahini Sauce
Sheet Pan Sweet Potato Black Bean Fajitas
Sheet Pan Gnocchi with Zucchini and Cherry Tomatoes
Sheet Pan BBQ Tofu with Broccoli and Potatoes
Print
Roasted Vegetable Gnocchi and Sausage Bake
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
This Roasted Vegetable Gnocchi and Sausage Bake is an easy and delicious sheet pan dinner that is loaded with veggies! Just throw all of your ingredients onto a large sheet pan and then roast in the oven for about 25 minutes. This easy vegetarian dinner is packed with flavor and it will fill you up. Bookmark this recipe for an easy weeknight dinner everyone will love!
Ingredients
- 1 (16 oz) package gnocchi, gluten free or regular
- 2 vegetarian sausages, preferably fully cooked
- 3 cups broccoli florets, fresh or frozen
- 1 large red bell pepper, diced
- 1 small red onion, diced
- 1 cup diced carrot
- 1 1/2 cup frozen green peas
- 1/3 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crumbled feta cheese
- Fresh parsley and lemon wedges for serving
Instructions
- Pre-heat oven to 425 degrees F. Remove the sausage casing, if needed and cut the sausage into thin slices.
- To an extra large sheet pan, add the gnocchi, broccoli, red pepper, onion, carrot and peas. Drizzle on the olive oil and season with garlic powder, dried oregano, salt and pepper.
- Use your hands to toss everything together, making sure all ingredient are coated with the oil and spices. Place sheet pan in oven and bake for 15 minutes. Turn the oven up to 450 degrees F. and bake for another 10 minutes or so, until gnocchi is softened and vegetables are cooked.
- Remove from the oven and sprinkle on the feta cheese, fresh herbs and drizzle of fresh lemon juice. Serve immediately or store in the refrigerator until ready to re-heat.
Notes
You can either squeeze on some fresh lemon wedges, or use a simple lemon dressing:
Easy Lemon Vinaigrette Recipe: 1/4 cup olive oil, 2 teaspoons dijon mustard, 2 tablespoons fresh lemon juice, 1/2 teaspoon maple syrup, or honey, salt and pepper, to taste.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Oven
- Cuisine: American
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