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Sheet-Pan Crispy Gnocchi with Sausage

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Created by Kyra
Updated Oct 1, 2025
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This is a surprisingly impressive, satisfying, and flavorful sheet-pan meal with barely any prep needed. Little pockets of Italian sausage exude their flavorful drippings to help crisp up and flavor the gnocchi and Brussels sprouts. The sprouts become crisp, tender, and sweet as they sizzle away in the sausage drippings. Even your family member who turns their nose up at Brussels sprouts won’t be able to resist these. A shower of lemon and Parmesan to finish ties it all together for a really satisfying, simple meal.

Recipe Ingredients

Take a look at the ingredients you’ll need to make this sheet-pan gnocchi.

Shelf-Stable Potato Gnocchi: Look for shelf-stable gnocchi with the dry pastas. It can come in packages anywhere from 12 to 17 ounces. If you can’t find a 16-ounce package, any size in this range will work.

Brussels Sprouts: A 12-ounce bag of pre-trimmed halves is about 4 cups if you want to trim and halve your own.

Italian Sausage: Mild or hot Italian sausage is fine, but use a good quality sausage.

Parmesan Cheese: Using pre-grated cheese makes this recipe a breeze to throw together. Grate your own if you prefer! 

Other Ingredients You’ll Need: Olive oil, salt, garlic powder, pepper, lemon juice.

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How to Make Sheet-Pan Crispy Gnocchi with Sausage

1. Add and Season Gnocchi and Brussels Sprouts

Scatter gnocchi and Brussels sprouts halves on the sheet pan, and toss with the oil and seasonings until well coated. 

2. Add Sausage

Distribute the sausage pieces over the gnocchi and sprouts.

3. Bake and Finish

Bake until everything is crispy and golden brown; then, shower with lemon juice and Parmesan cheese. Serve hot!

How to Store (and Reheat) Sheet-Pan Crispy Gnocchi with Sausage

Here’s how to store and reheat your leftovers.

Refrigerator

Refrigerate any leftovers in an airtight food storage container for 3 to 4 days. Refrigerate within 2 hours of serving. 

Reheating

To reheat, place the food on a sheet pan, and heat in a 375°F oven for 10 to 15 minutes or until beginning to re-crisp. The sausage should register at least 165°F (use a food thermometer). 

Alternatively, heat in the microwave on Medium-High for 2 to 3 minutes or until the sausage is at least 165°F (use a food thermometer).

Sheet-Pan Crispy Gnocchi with Sausage

  • Prep Time 15 min
  • Total 40 min
  • Ingredients 9
  • Servings 4
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Ingredients

  • 1 package (16 oz) shelf-stable potato gnocchi
  • 1 bag (12 oz) pre-trimmed Brussels sprouts halves (about 4 cups)
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 lb bulk Italian sausage
  • 1 tablespoon lemon juice (from 1/2 lemon)
  • 1/4 cup grated Parmesan cheese, plus more for garnish

Instructions

  • Step 
    1

    Heat oven to 425°F.

  • Step 
    2

    Add the gnocchi and Brussels sprouts to a sheet pan. Drizzle with olive oil, and add salt, garlic powder, and pepper. 

  • Step 
    3

    Toss until the gnocchi and Brussels sprouts are well coated in the oil and seasonings; spread evenly over the sheet pan.

  • Step 
    4

    Using lightly oiled hands to keep the sausage from sticking, separate the sausage into small pieces, about the same size as the gnocchi, and distribute them over the top of the gnocchi and Brussels sprouts. Leave the pieces roughly shaped (don’t roll them into balls). 

  • Step 
    5

    Roast for 20 to 25 minutes, or until the entire contents of the sheet pan is golden brown and starting to crisp.

  • Step 
    6

    Top with lemon juice and Parmesan cheese, and serve immediately.

Nutrition

No nutrition information available for this recipe

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