Sheet Pan Turkey Sausage with Broccoli and Gnocchi

This Sheet Pan Turkey Sausage and Gnocchi is a cozy, one-pan 30-minute meal ideal for busy weeknights. Savory turkey kielbasa, pillowy potato gnocchi, and roasted broccoli are coated in a warm blend of herbs and spices, then baked until the gnocchi are crisp outside and tender inside.

Why You’ll Love It:

• One-pan simplicity — everything cooks on a single sheet pan for fast prep and easy cleanup.
• Accessible ingredients — most items are pantry staples or readily available at any grocery store.
• Ready in about 30 minutes — perfect when you need a satisfying dinner without fuss. Serve with a quick salad or garlic bread if you like.
• Crispy, tender gnocchi — roasting gives store-bought potato gnocchi a golden, crisp exterior while keeping the inside soft, with no boiling required first.

What’s the Difference Between Gnocchi and Pasta?

Gnocchi and pasta serve similar roles on the plate but are made differently:

• Gnocchi are small dumplings typically made from potatoes mixed with flour and egg, then shaped and cooked.
• Pasta is usually made from wheat flour combined with water and sometimes egg, then rolled or extruded into various shapes such as noodles or tubes.

Ingredient Notes

See the recipe card below for exact quantities.

• Pre-made potato gnocchi — using store-bought gnocchi speeds preparation and works well when roasted straight from the package.
• Turkey kielbasa — lighter than pork while still flavorful; use pre-cooked links sliced into medallions.
• Red onion — roasting brings out its natural sweetness and adds depth to the dish.
• Spice & herb blend — a combination of dried herbs and warm spices balances savory and aromatic notes for a comforting finish.

Substitutions & Variations

• Swap gnocchi for pasta? Yes, but boil the pasta separately and note it will not get the same crisp texture as roasted gnocchi.
• Different sausage — substitute other pre-cooked link sausages (smoked beef, chicken, or pork) if preferred.
• Add fresh vegetables — cherry tomatoes, sliced mushrooms, bell peppers, summer squash, zucchini, or cubed butternut squash roast nicely with the other ingredients.
• Cheese options — swap crumbled feta for shaved Parmesan for a saltier finish, or add dollops of ricotta or burrata for a creamier result.
• Herb shortcuts — use a store-bought Italian seasoning plus a pinch of warm spice (cinnamon or nutmeg) if you prefer fewer individual seasonings.
• Vegetarian version — use vegetarian sausage links or omit the sausage and add extra roasted vegetables or a can of drained beans for protein.
• For heat — sprinkle red pepper flakes to taste.

Tips & Recipe Notes

• To double the recipe, spread the mixture across two sheet pans so ingredients roast evenly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; freezing is not recommended because gnocchi loses texture when frozen.
• If you only have raw sausage links, brown them in a skillet first, then slice for the sheet pan.
• If the sausage reaches 160°F before the broccoli and gnocchi are done, remove the cooked slices to a plate and finish roasting the vegetables and gnocchi.
• Gnocchi does not need to be boiled before roasting; add it directly from the package to the sheet pan.
• Fresh herbs work beautifully if you prefer them to dried—add toward the end of roasting or sprinkle on after baking.
• Thin lemon slices add a bright contrast; limit to 2–3 thin slices across the pan so the flavor doesn’t overpower 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 a short review in the recipe card below — your feedback is very helpful.

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