Lemon Parmesan Sheet Pan Gnocchi

Get my recipe for lemon parmesan sheet pan gnocchi, topped with crumbled sausage and crispy shredded Brussels sprouts. Best of all, this meal comes together on a single sheet pan for a quick and delicious weeknight meal. 

Why You'll Love This Recipe

• Recipe Name: Lemon Parmesan Gnocchi Sausage Skillet
• Ready In: 45 minutes
• Serves: 8 servings
• Main Ingredients: brussels sprouts, shredded brussels sprouts or more quartered brussels, red onion, store bought potato gnocchi, freshly grated parmesan cheese and more for topping, raw chicken sausage, Dressing, olive oil
• Why You'll Love It: Get my recipe for lemon parmesan sheet pan gnocchi, topped with crumbled sausage and crispy shredded Brussels sprouts. Best of all, this meal comes together on a single sheet pan for a quick and delicious weeknight meal. 

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Lemon parmesan sheet pan gnocchi 

One of my favorite things about Italian cuisine is its simplicity – no overdone spice combos or mile-long ingredients list. Each element is high-quality and delicious.

I created this sheet pan meal in that tradition, made with simple and flavorful additions like minced garlic, olive oil, and lemon. 

Browned Brussels sprouts and chicken sausage add a hearty touch. And with a base of potato gnocchi, each bite is pillowy perfection!

Ingredients needed

Here’s a little bit on everything that goes into my lemon parmesan gnocchi recipe:

• Brussels sprouts: This dish is filled with nutrition, mainly from an ample helping of Brussels sprouts! These little green vegetables pack a major flavor punch once they’re roasted in the oven. I use 6 cups of quartered Brussels sprouts, plus 4 cups shredded for a textured mix. 
• Red onion: 1 diced red onion adds great flavor to this gnocchi; it bakes down in the oven until it's mellow and subtly sweet. 
• Potato gnocchi: The base of this dish is 1 lb of store-bought potato gnocchi. You can always use homemade gnocchi if you have the time, prepped simply with potato, flour, egg, and salt.
• Parmesan: I add ¼ cup freshly grated parm into this gnocchi bake, along with more for topping. I love the cheesy and light nutty flavor that this gives. 
• Chicken sausage: For protein, I opted for 1 lb of raw chicken sausage with the casing removed. An Italian turkey sausage or plant-based sausage would both make fine substitutions. 
• Olive oil: This gnocchi is simply dressed, with a base of  ½ cup olive oil. As this is the primary component of the dressing, I encourage you to use high-quality olive oil for the best flavor possible. 
• Lemon: The zest and juice of one lemon adds an incredible brightness and acidity to this dish; it’s definitely the star of the show!
• Garlic: For aromatics, I dress the ingredients with 4 cloves of minced garlic.
• Rosemary: Fresh rosemary adds an earthy component to this gnocchi; I use ¼ cup.
• Salt + pepper: With such tasty ingredients, they don’t require much seasoning. I add just 1 ½ teaspoons of salt and 1 teaspoon of pepper to bring everything together. 

Kitchen tools required

Gather a few household essentials to make this sheet pan gnocchi recipe, including:

• Sheet pan
• Parchment paper
• Larger mixing bowl
• Cutting board + kitchen knife
• Glass measuring cup
• Spatula 
• Whisk
• Box grater

You’ll also need a few measuring cups, including 1 cup, ½ cup, ¼ cup, 1 tsp, and ½ tsp. 

How to make lemon parmesan sheet pan gnocchi 

First up, preheat your oven to 425°F and line a baking sheet with a bit of parchment paper. 

Next, add 6 cups quartered Brussels sprouts, 4 cups shredded Brussels, 1 diced red onion, and 1 lb of potato gnocchi to a large mixing bowl. Set aside. 

To prepare the dressing, whisk together ½ cup of olive oil, the juice and zest of one lemon, 4 cloves of minced garlic, ¼ cup chopped fresh rosemary, 1.5 teaspoons of salt, and 1 teaspoon of pepper in a glass measuring cup. 

Pour the lemon dressing over your veggies and gnocchi, along with ¼ cup of freshly grated parmesan. Toss until each piece is coated, then spread your ingredients along the prepared sheet pan. 

Bake for 10 minutes, toss with a spatula, then crumble 1 lb chicken sausage over the top. Bake for an additional 20 minutes, turning the oven to broil for the last 2-4 minutes to achieve a slightly crispy top. 

Remove the sheet pan from the oven and top with a generous serving of fresh parmesan cheese before serving. 

Step-by-step Instructions on how to make Lemon Parmesan Sheet Pan Gnocchi

Recipe tips

Below are some common lemon parm gnocchi questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve lemon parmesan sheet pan gnocchi 

This sausage sheet pan dinner is excellent for serving because it’s quick to make and incredibly flavorful. Serve it up with a side of crusty bread and butter, or opt for a side salad, like my Italian Chopped Salad Recipe. 

For a cocktail pairing, I highly recommend my Limoncello Spritz; it’s bright and herby with fresh mint. Finish with a tray of freshly baked Italian Ricotta Cookies for a meal your guests (or family) will rave about!

Do I need to boil my gnocchi first?

Nope! You can add your gnocchi directly to the sheet pan. It’ll hydrate while baking in the oven, soaking up that delicious olive oil and lemon dressing. 

Can I make this sheet pan gnocchi vegetarian?

You bet. If you want to make a veggie-friendly gnocchi, simply swap your chicken sausage for a plant-based one and the parmesan cheese for a dairy-free block. 

I recommend the Italian Field Roast Sausage and the Violife Just like Parmesan Wedge. 

Can I make this sheet pan gnocchi recipe spicy?

I’m always down for a bit of spice to amp up the flavor profile. If you prefer, you can add ½-1 teaspoon of red chili flakes to your dressing for a spicy addition. A pinch of cayenne pepper would also do the trick!

How can I make this meal more nutritious?

You can up the nutrition of this gnocchi by simply adding more vegetables. Beyond Brussels sprouts, you can also add sliced zucchini, bell peppers, asparagus, green beans, spinach, or cherry tomatoes. 

The more vegetables, the better.

Storing leftovers

Allow any leftover sheet pan gnocchi to cool, then transfer to an airtight container for storage. This meal will keep well in the refrigerator for up to three days. 

Reheat your gnocchi in the microwave, or choose the oven for a crispy topping. 

If you liked this recipe, you’ll want to try these!

Anyone who loves the convenience of a sheet pan meal but isn't willing to sacrifice flavor should try one of these recipes next:

• Sheet Pan Lemon Feta Chicken
• Oven Baked Beef Tacos
• Sheet Pan Sausage and Potatoes with Peppers
• Easy One Pan Salmon Dinner
• One-Pan Baked Chicken Fajitas

Recipe by Erin Morrissey and Photos by The Mindful Hapa

Erin Antoniak

Lemon Parmesan Gnocchi Sausage Skillet

5 from 20 votes

Get my recipe for lemon parmesan sheet pan gnocchi, topped with crumbled sausage and crispy shredded Brussels sprouts. Best of all, this meal comes together on a single sheet pan for a quick and delicious weeknight meal. 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: dinner, lunch, meal-prep, sheet pan

Cuisine: American

Calories: 394

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 6 cups brussels sprouts quartered
• 4 cups shredded brussels sprouts or more quartered brussels
• 1 red onion diced
• 1 lb store bought potato gnocchi
• ¼ cup freshly grated parmesan cheese and more for topping
• 1 lb raw chicken sausage casing removed

Dressing

• ½ cup olive oil
• zest and juice of one large lemon
• ¼ cup chopped fresh rosemary
• 4 cloves garlic minced
• 1.5 teaspoon salt
• 1 teaspoon pepper

Method

 

1. Preheat oven to 425F and line baking sheet with parchment paper.
2. In a large bowl, add quartered brussels, shaved brussels, onion, and gnocchi.
3. In a glass measuring cup, whisk together olive oil, lemon zest and lemon juice, rosemary, garlic, salt, and pepper. Pour over veggies and gnocchi and then add in ¼ cup freshly grated parm and toss until fully coated. Put veggie mixture in the oven and bake for 10 minutes.
4. Remove veggies from oven, toss gently with a spatula, and then crumble sausage overtop in small bite size pieces. Put sheet pan back in oven and bake for 20 minutes. Broil for the last 3-4 minutes to get slighty crispy on top.
5. Remove from oven and top entire sheet pan with freshly grated parmesan cheese.

Nutrition

Calories: 394kcalCarbohydrates: 35gProtein: 16gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 42mgSodium: 1287mgPotassium: 466mgFiber: 6gSugar: 4gVitamin A: 1080IUVitamin C: 96mgCalcium: 105mgIron: 4mg

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