Mushroom and Sausage Sheet Pan Gnocchi

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  • 1 Pound Sweet Italian Sausage, Raw
  • 1 Pound Fresh or Frozen Gnocchi
  • 1 Pound Fresh Asparagus
  • 1/2 Pound Fresh Zucchini
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 2 Tbsp Olive Oil
  • 2 Shallots, Sliced Thin
  • 1 Pound Mushrooms, Sliced
  • Parmesan Cheese and Parsley for Garnish


Set the oven for 350 degrees and spray a sheet pan with pan spray

Remove the casings on the sausage and crumble into bite sized pieces. Trim the asparagus and cut into 1 inch pieces. Trim zucchini and cut into 1/2 inch half moons. Put all ingredients in a bowl and toss to coat. Spread evenly over the sheet pan.

Bake for 30 minutes, stirring halfway through. Top with parsley and Parmesan and serve! Sausage should be completely cooked and gnocchi a little crispy on the outside.

Variations- I used a mix of white domestic mushrooms and portobello. You can use what ever you’d like! Even the veggies can be mixed up, just choose something hearty that will handle being roasted. Sweet Italian sausage can be switched with hot Italian, Chorizo, Andoille, or even a different kind of meat. If you are using dry gnocchi, you may have to cook them halfway before mixing them with the other ingredients, if using frozen, allow to thaw first!