Sheet Pan Pesto Gnocchi

This recipe is bursting with flavor and as easy as it gets. 

We made it gluten-free by using cauliflower gnocchi and dairy-free by using vegan pesto, both purchased at Trader Joe's.



  • 1 (16-oz.) pkg. uncooked potato gnocchi
  • 3 Tbsp. extra-virgin olive oil
  • ¾ tsp. kosher salt
  • ½ tsp. black pepper
  • 3 links cooked Italian chicken sausage, sliced into ½-inch rounds (sub vegan sausage)
  • 1 pint cherry tomatoes
  • 1 small (or ½ large) red onion, sliced into wedges
  • ½ cup prepared pesto 
  • 8 oz. burrata cheese (optional)


  1. Preheat oven to 425ºF. Line a large rimmed baking sheet with foil for easy cleanup.
  2. Arrange gnocchi and chicken sausage on one half of the baking sheet, and tomatoes and red onion on the other half. Drizzle everything with olive oil and season with salt and pepper; gently toss to coat.
  3. Bake for 30 minutes, tossing everything once halfway through.
  4. Remove baking sheet from oven and add pesto; toss everything to combine. Divide into bowls, and serve with half a burrata cheese ball, if desired.


  • To Make Vegetarian: Use a plant-based sausage alternative. 
  • To Make Vegan: Omit burrata and prepare a homemade pesto to ensure there is no Parmesan added. Swap the chicken sausage for a vegan sausage alternative.
  • To Make Gluten Free: Use fresh or frozen cauliflower gnocchi. (Cooking directions stay the same!) Alternatively, look for shelf-stable gluten-free gnocchi.

Recipe Source: Dishing out Health

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