This Sheet Pan Turkey Sausage and Gnocchi is a cozy one-pan 30 minute meal, perfect for busy weeknights. Savory turkey sausage, pillowy gnocchi, and broccoli baked with a blend of herbs and spices until the gnocchi dumplings are crisp on the outside and soft on the inside.
Why You’ll Love it:
- Simple– this recipe uses minimal ingredients all baked on one sheet-pan making for easy prep and even easier clean-up.
- Easy-to-Find Ingredients– many of these ingredients you may have on hand already, or can be easily found at your local grocery store.
- Quick 30 minute Meal– for those nights you can’t put much effort into dinner. Pair this sheet pan meal with a simple salad and garlic bread and dinner is served.
- Crispy Gnocchi– once you try baked gnocchi, you may never want it another way. The exterior becomes golden and crisp while the inside remains soft and tender. No boiling required.
What’s the Difference between Gnocchi and Pasta?
Although similar in use and texture, gnocchi and pasta are made using slightly different ingredients.
- Gnocchi is generally made with potatoes as the main ingredient combined with flour and egg. It is then cut into a solid dumpling.
- Pasta traditionally uses a combination of wheat flour and water (and sometimes egg) and is then rolled into various shapes such as noodles.
Ingredient Notes:
Find the full list of ingredients and amounts in the recipe card below.
- Pre-made Potato Gnocchi– store bought gnocchi make this recipe quick and easy. It can generally be found in the pasta aisle of most grocery stores.
- Turkey Kielbasa– has less fat and sodium than pork or beef sausage but tastes just as great.
- Red Onion- when roasted has a lovely sweet flavor with a hint of zest.
- Spice & Herb Blend– this recipe uses a blend of savory, earthy herbs and sweet, aromatic spices. The result is balanced and comforting.
Substitutions and Variations:
- Can Gnocchi be Substituted for Pasta? The short answer is yes, but you will have to boil it separately from the other ingredients (and it won’t have the same crispy texture).
- Turkey Kielbasa can be substituted with other pre-cooked whole link sausage such as beef smoked sausage.
- Add Cherry Tomatoes. Roasted tomatoes soften and burst in the oven.
- Or add a jar of marinara sauce for a more traditional spaghetti night feel.
- More Great Vegetable Additions: sliced mushrooms, bell peppers, summer squash, zucchini, or cubed butternut squash.
- Instead of feta cheese, try a salty shaved Parmesan cheese.
- Or for a creamy, less salty flavor try a few dollops of whole-milk ricotta or burrata cheese.
- Instead of making the spice and herb blend from scratch, try Italian seasoning with a pinch of cinnamon or pumpkin pie spice.
- For a vegetarian dish, use vegetarian sausage links or omit the sausage all together.
- If using vegetarian bratwurst, add to the sheet pan whole without slicing as their texture can often be mushy before cooking.
- For a spicy kick, add red pepper flakes.
Tips & Recipe Notes:
- To double the recipe, mix the ingredients and spread over 2 sheet pans.
- Leftover sheet pan sausage and gnocchi can be stored in the refrigerator in an airtight container for up to 3 days. I do not recommend freezing as gnocchi does not freeze well.
- If using raw sausage, brown in a skillet before slicing.
- If sausage cooks through (internal temperature of 160F) before broccoli and gnocchi are ready, remove sausage slices to paper towel lined plate and continue roasting.
- Gnocchi does not need to be boiled before roasting and can be added to sheet-pan straight from the package.
- Check out this article from ‘An Italian in my Kitchen’ for tips on how to make gnocchi from scratch.
- To keep things simple, dried herbs are used in this recipe but finely chopped fresh herbs can be used instead.
- Thin lemon slices can be added for a tart, bright flavor. If adding lemon, only use 2-3 thin slices spread across the sheet pan. Any more can quickly overwhelm the flavors of the dish.
More Easy Dinner Recipes You Will Love:
- Walnut, Brown Butter, Pecorino Romano Pasta
- Baked Shrimp, Feta, and Butternut Squash Orzo Pasta
- Creamy Mushroom Chicken Pasta
- Easy Spicy Sausage & White Bean Soup
If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!
Sheet Pan Turkey Sausage, Broccoli, and Gnocchi
Savory turkey sausage, pillowy gnocchi, and broccoli baked with a blend of herbs and spices until the gnocchi dumplings are crisp on the outside and soft on the inside. This Sheet Pan Turkey Sausage and Gnocchi is a cozy one-pan 30 minute meal, perfect for busy weeknights.
Ingredients
- 13 oz turkey kielbasa sliced into medallions
- 6 cups broccoli florets
- 1 1/2 cups sliced red onion
- 16 oz potato gnocchi
- Olive Oil
- Crumbled feta cheese
Spice & Herb Mix:
- 1 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp onion powder
- 1/2 tsp dried dill weed
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Fresh cracked pepper to taste
Instructions
- Pre-heat oven to 425F.
- In a small mixing bowl, whisk together all spice & herb mix ingredients.
- Add sliced turkey sausage, sliced red onion, broccoli florets, and potato gnocchi to a sheet pan. Drizzle with 1-2 tbsp olive oil and an even sprinkle of spice & herb mix. Toss until well combine and evenly coated.
- Add sheet pan to oven and roast for 20-25 minutes until sausage is cooked through (internal temp of 160F), gnocchi are crisp, and broccoli are tender.
- Remove from oven and top with crumbled feta. Plate and enjoy.
Notes
- Store Bought Potato Gnocchi– make this recipe quick and easy.
- It can generally be found in the pasta aisle of most grocery stores.
- Gnocchi does not need to be boiled before roasting and can be added to sheet pan straight from the package.
- Turkey Kielbasa– has less fat and sodium than pork sausage but tastes just as great.
- Turkey Kielbasa can be substituted with other pre-cooked whole link sausage.
- If using raw sausage, brown in a skillet before slicing.
- If sausage cooks through (internal temperature of 160F) before broccoli and gnocchi are ready, remove sausage slices to paper towel lined plate and continue roasting.
- Great Vegetable Additions: cherry tomatoes, sliced mushrooms, bell peppers, summer squash, zucchini, or cubed butternut squash.
- Instead of feta cheese, try a salty shaved Parmesan. For a creamy, less salty cheese try a few dollops of whole-milk ricotta or burrata cheese.
- Dried herbs-are used in this recipe to keep things simple but finely chopped fresh herbs can be used instead.
- Thin lemon slices-can be added for a tart, bright flavor. If adding lemon, only use 2-3 thin slices spread across the sheet pan. Any more can quickly overwhelm the flavors of the dish.
- Can Gnocchi be Substituted for Pasta? The short answer is yes, but you will have to boil it separately from the other ingredients (and it won’t have the same crispy texture).
- For a vegetarian dish, use vegetarian sausage links or omit the sausage all together.
- If using vegetarian bratwurst, add to the sheet pan whole without slicing as their texture can often be mushy before cooking.
- To double the recipe, mix the ingredients and spread over 2 sheet-pans.
- Leftovers– can be stored in the refrigerator in an airtight container for up to 3 days. I do not recommend freezing as gnocchi does not freeze well.
- Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.
Nutrition
Calories: 511kcalCarbohydrates: 66.8gProtein: 30.7gFat: 15.1gSaturated Fat: 4.1gCholesterol: 80.5mgFiber: 11.3gSugar: 5.9g
Tried this recipe?Let me know how it was!
