So Much to Love About Sheet Pan Gnocchi with Veggies
Welcome to your new go-to weeknight dinner staple recipe! This simple recipe is made with shelf stable gnocchi yet it doesn't even need to be cooked beforehand.
Everything is just tossed together with olive oil on one big baking sheet, then oven roasted and finished with parmesan. Dinner really doesn't get any easier than this!
It's such a fresh tasting, flavorful dinner highlighted with herby, garlicky, parmesan goodness. It's a very hands off meal with such a simple prep and you can have it ready in under 30 minutes. It's adaptable too and you can use up other vegetables you have on hand (ideas listed below).
Plus it's a dish everyone can agree on. There are just so many things to love about this gnocchi, zucchini and tomato sheet pan dinner!
Pair it with chicken, steak or salmon to round out the meal, or just keep it vegetarian and serve it with a side salad. 
Creamy Chicken and Gnocchi Soup Recipe
Does soup get any more comforting than this? This Creamy Chicken and Gnocchi Soup makes for the perfect dinner any day of the week and it's definitely one of those recipes everyone can agree on.
It's the perfect ending to a long work day or busy day with the family and it's one pot soup that comes together quickly. You'll love that it's hearty and filling and it has such a great flavor!
It's Even Better Than Olive Garden's!
Who doesn't love Olive Garden's soup, salad and breadsticks? So today I've finally finished off the last of the four copycat Olive Garden Soups with this recipe and of course the homemade version is even better and tastes so fresh! Try my other three after you finish off this one.
More Copycat Olive Garden Soups You'll Love:
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Gnocchi Soup with Vegetables
This soup is packed with nutritious veggies, it's super tasty thanks to that fresh pesto, plus it's easy to make. So in other words all around dinner win!
I'm craving it all over again just looking at it!
To give you an idea of taste, just think about your favorite minestrone then adding fresh pesto and gnocchi to that.
I mean why didn't I think of this before! Upgrade upon upgrade to one of my favorite kinds of soup! I'm totally a minestrone and vegetable soup lover.
Ingredients for This Soup
- Olive oil
- Fresh veggies including onion, carrots, celery, garlic, zucchini and spinach
- Frozen Italian green beans
- Low sodium chicken broth
- Canned diced tomatoes
- Dried thyme
- Salt and pepper
- Potato gnocchi
- Fresh basil
- Parmesan cheese
Scroll below for full printable recipe.
How to Make This Gnocchi Soup
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and saute 7 minutes, add garlic and saute 2 more.
- Add chicken broth, tomatoes, green beans, thyme and season with salt and pepper to taste.
- Bring to a boil over medium-high heat. Then add in zucchini, reduce heat to medium low, cover and simmer until veggies are almost fully tender, about 12 - 15 minutes.
- Stir in gnocchi, cover and simmer until gnocchi are tender, about 4 minutes. Stir in spinach and let wilt, about 1 minute.
- Prep pesto in food processor while soup is cooking.
- Serve warm with parmesan and pesto over each serving.
First off What is Gnocchi?
Growing up my mom actually never made or cooked with gnocchi. Not once. I didn't even know what it was until I was in my 20's.
Gnocchi are simply little dumplings, which are generally oval shaped and made from potato and semolina or flour. They are usually served with butter or some sort of sauce.
What's the Inspiration for This Gnocchi Recipe?
I actually got the idea for this simple skillet dinner from one of my favorite soups, the Zuppa Toscana Soup I always make.
I love that potato, Italian sausage and kale flavor combination so I decided to make it into comforting main dish.
And to simplify it, and make it that much better, I used gnocchi instead of using potatoes like I use in that soup.
One Pan Gnocchi and Sausage Video
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Ingredients Needed for This Recipe
- Milk Italian sausage
- Olive oil
- Yellow onion
- Garlic
- Low-sodium chicken broth
- Milk
- Kale
- Potato gnocchi
- Pepper
- Heavy cream
- Parmesan cheese
How to Make This Easy Gnocchi Recipe
- Brown sausage in skillet in olive oil. Transfer to plate leave 2 tsp oil in skillet.
- Saute onion then saute with garlic.
- Pour in broth and milk and bring to a simmer. Add in kale, cover skillet and let steam until wilted.
- Toss in gnocchi, season with pepper. Cover and cook until tender and most of the liquid has been absorbed.
- Toss in cream, parmesan and cooked sausage.
A Tastier Way to Cook Gnocchi
I love here how they are cooked in that milk and chicken broth mixture and soak up all that flavor and get even creamier. It's waaaaay better than just boiling them in water.
Then of course to make it that much better its finished off a little heavy cream and some parmesan cheese (which Romano cheese would work well here too if that's what you've got).
This is a seriously delicious and oh so satisfying dinner that the whole family will love. Chances are this one will be requested again and again.
Try it and you'll see what I mean!
And you'll also love how easy it is to make. I'm all about those skillet dinners (if you haven't noticed by now)!
More Recipes You Might Like
- Sausage Zucchini and Brown Rice Skillet
- Shrimp Boil Skillet
- Mexican Honey-Lime Chicken Sweet Potato and Black Bean Skillet
One Pan Creamy Gnocchi with Italian Sausage and Kale
This is pure comfort food! A quick and easy plus seriously satisfying gnocchi dinner that's all cooked in one pan. You'll want this one on repeat!
- 16 oz. mild Italian sausage*
- 1 1/2 tsp olive oil
- 1/2 cup finely chopped yellow onion
- 2 tsp minced garlic
- 3/4 cup low-sodium chicken broth
- 3/4 cup milk
- 1 (6 oz) bunch kale, (thicks ribs removed, chopped)
- 1 (16 oz.) pkg. potato gnocchi
- Freshly ground black pepper**
- 1/3 cup heavy cream
- 1/3 cup (slightly packed) finely shredded parmesan cheese, (plus more for serving if desired)
- Red pepper flakes ((optional))
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Heat oil a non-stick 12-inch skillet or saute pan over medium-high heat. Crumble sausage into skillet and cook and break up sausage, tossing occasionally, until browned and cooked through, about 6 - 7 minutes.
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Transfer sausage to a plate lined with a few layers of paper towels while leaving 2 tsp oil in skillet (discard any remaining oil). Set sausage aside.
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Reduce burner temperature to medium heat. Add onion to skillet and saute 4 minutes, or until softened, then add garlic and saute 30 seconds.
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Pour in chicken broth and milk and bring to a simmer. Add in kale, cover skillet and let steam 2 minutes, or until wilted.
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Add in gnocchi, toss to coat, season with pepper to taste. Cover and cook until tender and most of the liquid has been absorbed, about 4 - 5 minutes.
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Add in cream, parmesan and cooked sausage and toss. Serve warm with more parmesan and red pepper flakes if desired.
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*I used pork Italian sausage but Italian turkey sausage can also be used.
**Wait until the end of cooking to see if you'd like to add any salt. Between the chicken broth, sausage and parmesan there's already quite a bit of salt and I personally didn't think it needed any added.
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Recipe source: Cooking Classy