Sheet Pan Gnocchi with Sausage and Pesto (Vegan)
Who says comfort food can’t be effortless? This plant-based sheet pan gnocchi with sausage and pesto comes together in just over 30 minutes for an easy, crowd-pleasing dinner.
If I could turn every recipe into a sheet pan meal or a one-pot wonder, I probably would! I am lucky enough to have my husband do all the dishes, but still… If pregnancy and living with a baby taught me something, it’s efficiency in the kitchen.
So, if you love meal prep and minimal effort recipes like this vegan sheet pan gnocchi with sausage and pesto, you’ll love it over at Plant Cooking Club! As well as being part of a great community, you get a meal plan every week and exclusive updates from my kitchen.
Why You’ll Love This Recipe
- Sheet pan equals convenience. Minimal dishes and minimal effort means you get to spend less time in the kitchen and more time with your family.
- Ready in just over half an hour, this sheet pan meal is fast yet satisfying. Great for a weeknight dinner when you don’t want to tire yourself out!
- Sweet roasted vegetables meet savory vegan sausage and herby spices for an inspired (and lazy!) Italian dinner.
- Beginner-friendly is an understatement! Throw everything together on a sheet pan, and enjoy delicious gnocchi dinner 35 minutes later.
Key Ingredients
- Gnocchi is the perfect soft, pillowy base that roasts up beautifully and doesn’t need to be cooked separately.
- Vegan sausage adds a savory, protein-packed bite to every serving.
- Cherry tomatoes and bell peppers caramelize in the oven, bringing natural sweetness to the dish.
- Spinach adds color and a little texture. It’s also an easy way to “score extra points” when you’re trying to eat more plants.
- Vegan pesto is the herbaceous sauce that ties everything together for an easy Italian meal.
Hack It!
- Someitmes, it’s hard to find egg-free gnocchi. You can swap gnocchi for cooked pasta if that’s easier.
- For a gluten-free recipe, roast veggies and vegan sausage (check the ingredients) with potatoes, sweet potatoes, or gluten-free gnocchi.
- Use store-bought vegan pesto or make your own with basil, nuts, and olive oil. If you’re feeling scrappy, use up leftover greens or carrot tops, too!
- Feel free to add other veggies, like broccoli, mushrooms, or zucchini.
- Sprinkle this sheet pan gnocchi with sausage and pesto with vegan parmesan or nutritional yeast for a cheesy finish.
How to Make Vegan Sheet Pan Gnocchi with Sausage and Pesto
Step 1: Preheat the oven to 400°F. Spray a sheet pan with olive oil or line with parchment.
Step 2: Add the gnocchi, sliced vegan sausage, bell pepper, cherry tomatoes, red onion, spinach, paprika, parsley, oregano, and garlic powder directly to the sheet pan. Toss well to combine.
Step 3: Spread everything into an even layer. Bake for about 30 minutes, stirring halfway through, until the gnocchi is lightly golden and the vegetables are caramelized.
Step 4: Remove from the oven and add the pesto. Stir through until everything is evenly coated.
Step 5: Return the pan to the oven for about 5 minutes, just to warm everything together with the pesto. Top with vegan parmesan (optional) and serve!
Frequently Asked Questions
It’s ideal for meal prep! You can double the recipe and bake on two separate sheet pans if needed.
Absolutely! Add fresh herbs in the last 5 minutes of baking to keep their flavor bright.
Cauliflower, mushrooms, broccoli, zucchini… You can also swap spinach for kale or chard if that’s what you have. The possibilities are practically endless!
More Vegan Sheet Pan Recipes
- Buffalo Chickpea Cauliflower Tacos
- Air Fryer Granola
- Fall Sheet Pan Dinner
- Mediterranean Gnocchi
- Buffalo Cauliflower Quesadillas
Need some inspiration? PlantYou Cookbook and Scrappy Cooking both feature sheet pan meals that fit the above description. With nearly 300 recipes across both cookbooks, you’ll never struggle to choose what to make for dinner.
The Recipe: Sheet Pan Gnocchi with Sausage and Pesto (Vegan)
Ingredients
- 1 pakage shelf-stable gnocchi, 500 grams
- 3 vegan sausages, sliced into chunks, I used Gusto
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 red bell pepper, roughly chopped
- 1½ cups cherry tomatoes
- 1 red onion, roughly chopped
- 2 handfuls spinach, large
To serve
- ¼ cup vegan pesto
- vegan parmesan, optional, to taste
Equipment
Instructions
- Preheat the oven to 400°F. Spray a sheet pan with olive oil or line with parchment.
- Add the gnocchi, sliced vegan sausage, bell pepper, cherry tomatoes, red onion, spinach, paprika, parsley, oregano, and garlic powder directly to the sheet pan. Toss well to combine, then spread everything into an even layer so it roasts instead of steams.
- Bake for about 30 minutes, stirring halfway through, until the gnocchi is lightly golden and the vegetables are caramelized.
- Remove from the oven and add the pesto. Stir through until everything is evenly coated.
- Return the pan to the oven for about 5 minutes, just to warm the pesto through.
- Serve topped with vegan parmesan, if desired.
Notes
- Someitmes, it’s hard to find egg-free gnocchi. You can swap gnocchi for cooked pasta if that’s easier.
- For a gluten-free recipe, roast veggies and vegan sausage (check the ingredients) with potatoes, sweet potatoes, or gluten-free gnocchi.
- Use store-bought vegan pesto or make your own with basil, nuts, and olive oil. If you’re feeling scrappy, use up leftover greens or carrot tops, too!
- Feel free to add other veggies, like broccoli, mushrooms, or zucchini.
- Sprinkle this sheet pan gnocchi with sausage and pesto with vegan parmesan or nutritional yeast for a cheesy finish.