Sheet Pan Gnocchi & Sausage (Vegan)
Crispy sheet pan gnocchi roasted with vegan sausage and fresh veggies, then tossed in bright basil pesto. Ready in 35 minutes with almost zero cleanup!
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Servings: 4
Equipment
- large rimmed baking sheet
Ingredients
- 1 (16 oz) package potato gnocchi the shelf-stable kind
- 1 pint cherry or grape tomatoes
- 1 red or green bell pepper cut into thick slices
- 1/2 red or sweet onion cut into thick slices
- 1 medium zucchini chopped into 1/2" pieces
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- black pepper to taste
- 1 (10-12 oz) package plant-based sausage links such as Beyond Hot Italian sausage, sliced into 1/2" rounds
To Finish
- 4-6 tablespoons vegan pesto store-bought or homemade
- 1/4 cup vegan parmesan shaved or grated
- fresh basil leaves optional, to garnish
Instructions
- Prep: Preheat oven to 425°F with a rack in the center. Line a large rimmed baking sheet with parchment or foil for easy cleanup.
- Mix: Dump gnocchi, whole cherry tomatoes, sliced bell pepper and red onion, and chopped zucchini onto the baking sheet.
- Season: Drizzle with olive oil. Sprinkle smoked paprika, garlic powder, salt, black pepper, and Italian herbs evenly over the top. Use your hands to toss everything together, ensuring that the gnocchi and zucchini are well-coated with the oil and seasoning. Spread everything out into an even layer. (The more direct contact the gnocchi have with the pan, the crispier they will get!)
- Roast and toss: Add sausage rounds evenly on top of the sheet pan and place into the center rack of the preheated oven. Roast for 15 minutes, then pull the pan out and give everything a gentle toss with a spatula. This will help redistribute the oil and seasoning and ensure everything cooks evenly.
- Crisp: Return the sheet pan to the oven and continue roasting for another 15-20 minutes, until the gnocchi are golden and the sausage is browned. Add extra time as needed until the veggies are cooked to your preference.
- Add pesto: Immediately after removing the sheet pan from the oven, dollop 4-6 tablespoons vegan pesto over the pan and toss to coat. If desired, use a fork to gently press the burst tomatoes to release their juices.
- Finishing touches: To serve, top with grated or shaved vegan parmesan. Optionally, top with fresh basil. Enjoy!
Storage & Reheating
- Leftovers keep well in an airtight container in the fridge for 3-4 days. Reheat in a 400°F oven or toaster oven for a few minutes to restore the crispiness of the gnocchi, or simply microwave for a few minutes if you don't mind a softer texture.
Notes
Gnocchi: This recipe works best when using the shelf-stable potato gnocchi. (It's found in the pasta aisle.)
Vegan pesto: Sprouts makes a great vegan pesto! Make sure to get the one in the refrigerated section (check where they sell fresh salsas and soups). I think it's better than the shelf-stable one sold in a jar in the pasta aisle.
Plant-based sausage: For this recipe I use one 14 oz package of Hot Italian Beyond Sausage (all 4 links). Beyond and Impossible Sausage both have enough fat, but if you're using a very lean brand (like Field Roast or Tofurky), you can optionally drizzle with a little extra olive oil.
No sausage: Not a fan of plant-based meats? You can toss in a can of chickpeas or white beans, drained and well-rinsed, for a whole food plant protein source.
Baking sheet: Make sure to use a rimmed baking sheet. The vegetables will release moisture as they roast and we want to make sure those don't drip into the oven.
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