sheet pan gnocchi recipe with sausage and green beans

A sheet tray with gnocchi, sausage, and green beans on it.

4.50 from 2 votes

sheet pan gnocchi recipe with sausage and green beans

With toasted bread crumbs and toasty brown butter, this sheet pan gnocchi with sausage and green beans is the perfect family-friendly dinner.

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: Italian

Keyword: gnocchi, high protein, sheet pan

Servings:

Calories: 759kcal

Author: Mika Kinney

Equipment

1 large rimmed baking sheet
1 small sauce pan

Ingredients

16 oz potato gnocchi shelf stable or frozen, see notes for gluten free
4 chicken sausage andouille or similar, use Italian if you don't like spicy
2 cup green beans stems removed and chopped into 2-3" length
2 tablespoon olive oil or avocado oil
½ teaspoon salt and pepper each
¼ cup butter see notes for dair-free option
5 leaves fresh sage
¼ cup panko breadcrumbs gluten free works too
⅓ cup parmesan see notes for dairy-free options

Instructions

Preheat the oven to 350 degrees. Remove the stems from the 2 cup green beans and cut into 2-3" lengths. Slcie the 4 chicken sausage.
Add the 2 tablespoon olive oil and ½ teaspoon salt and pepper to a large bowl with the green beans and 16 oz potato gnocchi. Toss to coat.
Lay the gnocchi and green beans on ¾ths of the large rimmed sheet tray and the sausage on the other part. Everything should be in one single layer. Bake for 15 minutes.
While that bakes, make the sauce. Heat ¼ cup butter and 5 leaves fresh sage over low to medium heat, stiring constantly. As the butter starts to bubble it will turn golden brown and brown flecks will appear. Remove from heat and keep stiring another 1-2 minutes. Set aside until ready to use.
Remove the tray from the oven and drizzle the brown butter over everything. Evenly sprinkle the ¼ cup panko breadcrumbs and ⅓ cup parmesan over the top of that. Return to the oven to bake for 5 more minutes, broiling on high for the last 2-3 minutes.

Video

Notes

Expert Tips

The brown butter: Keep stirring constantly and as soon as it turns golden, turn the what off. This will prevent it from burning. Butter will bubble a lot right before it turns brown so just push the bubbles to the side to see.
Unclump the gnocchi: We want to gnocchi all individually and in one layer to ensure even cooking.

Troubleshooting & Testing Notes

Dairy-free versus not: I’ve made this so many times with dairy-free ingredients and it works best with Miyoko's vegan butter and Follow Your Heart shredded parmesan-style cheese.

Gnocchi being dry: The first few tests of this recipe resulted in super dry gnocchi. The key I learned was to add oil and butter at the beginning AND the end to keep hydrating it. This is a similar principle to basting a steak.

Types of sausage: I’ve made this with Italian and Andouille chicken sausage, traditional pork sausage, and ground breakfast sausage. All worked but the ground sausage takes an additional step that I’ve detailed in the variations section.

to make with gluten free cauliflower gnocchi

To make this with frozen cauliflower gnocchi or kale gnocchi (a gluten free and low carb option), cook the gnocchi first on the sheet pan for 10 minutes with half of the oil and spices. Then add the sausage and the green beans with remaining oil and spices and cook another 15 minutes, finally top with your brown butter and bread crumbs mixture.

storage tips

This recipe is best right away because the gnocchi tends to dry out over time. But if you have leftovers, they will keep in the fridge for up to 4 days in an air-tight container. Leftovers should not be frozen.

Nutrition