Autumn might be my favorite season, and this Gnocchi with Sausage and Fall Vegetables is every reason why on one sheet pan! It’s a super simple dinner and cleanup takes only minutes. Potato gnocchi, savory smoked sausage, earthy Brussels sprouts, sweet carrots, and red onion are tossed with smoked paprika, thyme, garlic powder, and a little oil, then roasted until golden and caramelized. A sprinkle of fresh Parmesan finishes everything off with just the right amount of cheesy flavor. But the part I love most? This is a FULL MEAL with protein, carbs, and plenty of veggies, all made on one sheet pan in just five simple steps!
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A Full Fall Dinner on One Sheet Pan
If you made my gnocchi and spring vegetables earlier this year, think of this sheet pan meal as its cozy fall cousin. Instead of boiling the gnocchi, it roasts with smoked sausage and fresh vegetables, so the gnocchi gets golden and a little crisp around the edges as the veggies caramelize. I use the same simple sheet pan approach I like in our roasted sausage and vegetables recipe, but adding gnocchi turns it into an even heartier all-in-one dinner.
The thing with sheet pan dinners is that everything has to finish cooking at roughly the same time. This can get a bit tricky when you’ve got gnocchi, sausage, and a pile of vegetables all sharing the same pan. But don’t worry, I handled all the guesswork for you! I roast everything at 450°F so the carrots and Brussels sprouts have enough time to get tender and caramelized, and the gnocchi gets nicely golden at the same time. And as much as I love fresh herbs, dried thyme is the better choice here because it can handle that high heat without burning. When it’s done, everything is browned, smoky, and ready for a generous shower of Parmesan. Now that’s what I call an easy weeknight dinner!
Recipe Success Tips
- Don’t boil the gnocchi first. You can use homemade gnocchi if you’ve got the time, but I like to grab a package of shelf-stable gnocchi to keep things extra easy. I add it straight to the sheet pan without boiling. In the oven, the outside gets chewy with lightly crisp edges, and the inside stays tender.
- Your sheet pan will look pretty full. Try to arrange everything in a single layer, but don’t worry if you can’t get it completely even. The steam released by the vegetables helps the gnocchi cook, and the pieces exposed to the hot oven will still get roasted.
- Keep the vegetable pieces fairly consistent in size. I trim the tough ends from the Brussels sprouts and halve them, slice the carrots into rounds about ½-inch thick, and cut the red onion into chunky slices about ½ inch thick. That way, the carrots have time to soften without the onion getting too dark before everything else is ready. See my step photos below for a visual reference!
- Check the vegetables for doneness first. I look for fork-tender carrots and Brussels sprouts, hot sausage with browned edges, and gnocchi that looks plump with golden spots (this takes about 30-35 minutes in my oven).
- Also, feel free to season with whatever you’d like! I leaned into fall vibes with salt, pepper, garlic powder, smoked paprika, and dried thyme. I think most dried herbs, onion powder, red pepper flakes, or warm spices like cinnamon, ginger, clove, allspice, etc., would be great too.
Budget-Saving Tips
The veggies are where you could make the most cost savings in this recipe! I think the Brussels sprouts, carrots, and red onion are perfect here, but use what you already have or whatever vegetables are priced well that week. Potatoes, butternut or acorn squash, parsnips, turnips, and beets can all handle the full roasting time. Sweet potatoes are another great option, and they’re especially good roasted alongside sausage, like in our sheet pan chicken sausage dinner.
And definitely check your fridge for any veggies that are about to go bad! Quicker-cooking vegetables like tomatoes, bell peppers, broccoli, zucchini, and summer squash should go onto the pan halfway through cooking so they don’t burn or turn too soft. Options like zucchini and tomatoes will release some moisture as they roast, so keep high-water vegetables to a minimum to stop everything getting watery.
Gnocchi with Sausage and Fall Vegetables
Cost $12.31 recipe / $3.08 serving
Ingredients
- 16 oz potato gnocchi (uncooked, $2.82*)
- 1 lb. Brussels sprouts (tipped and halved, $3.46)
- 1 (445 g) red onion (medium sliced, (2 cups) $1.18)
- 3 (230 g) carrots (peeled and chopped, (about 2 cups) $0.48)
- 14 oz. smoked sausage (sliced, $2.97**)
- 2 Tbsp vegetable oil ($0.08)
- 1 tsp salt ($0.04)
- ½ tsp black pepper (freshly cracked, $0.08)
- 1 tsp garlic powder ($0.08)
- 1 tsp smoked paprika ($0.08)
- 1 tsp dried thyme ($0.12)
- ½ cup (40 g) fresh Parmesan cheese (grated, $0.92***)
Instructions
- Gather all ingredients and preheat the oven to 450°F.
- Place the potato gnocchi, cut Brussels sprouts, sliced red onions, carrots, and sliced sausage in a large bowl. Drizzle in the vegetable oil and sprinkle with salt, pepper, garlic powder, smoked paprika, and dried thyme.
- Using a rubber spatula, fold all ingredients to coat and lay them flat on a lined sheet pan.
- Place the sheet pan in the preheated oven and cook for 30-35 minutes.
- Divide the gnocchi, sausage, and vegetables into 4 bowls and evenly top with fresh Parmesan, then enjoy.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Gnocchi with Sausage and Fall Vegetables step-by-step photos
Gather all of your ingredients and preheat the oven to 450°F. Also, line a 15×12-inch sheet pan and set it aside for now.
Prep the vegetables: Trim the tough ends from 1 lb. Brussels sprouts and cut each sprout in half. Peel 3 carrots and slice them into roughly ½-inch rounds. Cut 1 medium red onion into chunky, roughly ½-inch slices. Slice 14 oz. smoked sausage into rounds about ½ inch thick.
Season everything: Add 16 oz. potato gnocchi, 1 lb. halved Brussels sprouts, 3 sliced carrots, 1 sliced red onion, and 14 oz. sliced smoked sausage to a large bowl. There’s no need to boil the gnocchi first! Drizzle with 2 Tbsp vegetable oil, then add 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp dried thyme. Fold everything together until the vegetables, sausage, and gnocchi are evenly coated in the oil and seasonings.
Fill the sheet pan: Transfer everything to the prepared sheet pan and arrange it in as much of a single layer as possible. The pan will look fairly full.
Cook in the oven: Bake for 30-35 minutes. There’s no need to stir halfway through. It’s ready when the carrots and Brussels sprouts are fork-tender, the sausage is hot with browned edges, and the gnocchi looks plump with lightly roasted spots.
Add the Parmesan: Divide the roasted gnocchi, sausage, and vegetables between 4 bowls, about 2 cups per serving. Finish each bowl with some of the ½ cup freshly grated Parmesan (or sprinkle it directly over the sheet pan, as shown here), then serve while everything is hot. Enjoy!
What to Serve with Sheet Pan Gnocchi
Between the gnocchi, smoked sausage, and roasted vegetables, this sheet pan has dinner pretty well covered. But if I wanted something extra on the table, I’d probably go with a really simple salad, like our wilted spinach salad. It only takes about 20 minutes to make and feeds four people, so the timing works nicely with this recipe. To really round out the fall dinner, our butternut squash salad or kale salad are also beautiful, lighter sides that work really well with these cozy fall flavors.
And if you want to keep things REALLY easy but still add an extra veggie, you could use whatever you’ve already got hanging out in the freezer. Some steamed green beans or peas that you can quickly ping in the microwave are simple and budget-friendly, too!
Storage & Reheating
This gnocchi sheet pan is definitely at its best straight from the oven, when the gnocchi is still crisp, and the vegetables are nicely roasted. But leftovers are still great! Let everything cool, then store it in an airtight container in the refrigerator for 3-4 days. Just keep in mind the carrots and Brussels sprouts will soften as they sit, and the gnocchi will lose some of its crispness.
Reheating
For the best texture, I like to spread the leftovers back onto a sheet pan and warm them in a 375°F oven until heated through. For a single serving, the microwave is perfectly fine and much quicker, but the gnocchi and vegetables will be softer.
Freezing
I don’t recommend freezing this one. Freezing and thawing changes the texture of the gnocchi, and the roasted vegetables can become quite soft and watery.
Other Gnocchi Recipes to Try
- If you’ve got a little extra time, I highly recommend making my Potato Gnocchi from scratch. It’s soft, pillowy, and made with just five simple ingredients.
- For a creamier way to use gnocchi, Creamy Chicken and Gnocchi pairs it with tender chicken, spinach, and a rich sauce for a cozy weeknight dinner!
- Our Cheesy Gnocchi Skillet is another easy weeknight option, with tender gnocchi and plenty of melty cheese ready in less than 30 minutes.
- When soup season rolls around, I also love turning gnocchi into a bowl of Creamy Chicken Gnocchi Soup, with chicken, vegetables, and a creamy broth.
