Sheet Pan Springtime Gnocchi with Sausage Recipe

Springtime comfort food on a pan! You’ll love this use of Trader Joe’s Cauliflower Gnocchi.

No matter the season, I love curling up with a satisfying bowl of pasta at the end of a long day. And, while in the winter I enjoy a rustic bolognese, as the weather warms up again, I find myself craving a lighter, brighter pasta packed with the fresh flavors of spring.

Enter: Sheet Pan Springtime Gnocchi. With cauliflower gnocchi, chicken sausage, springtime veggies all roasted and tossed with pesto, this dish is hearty, fresh, and comes together in no time!

Why you’ll love this Sheet Pan Gnocchi Recipe

If you haven’t jumped on the Trader Joe’s Cauliflower Gnocchi train yet, this is your moment. Roasting it in the oven gives you those crispy, golden brown edges—no boiling required. Just toss everything on a large sheet pan, let the heat do its thing, and in no time, you’ve got a fast meal that feels way fancier than the effort it takes.

Not a cauliflower gnocchi fan? No problem. This recipe works with whatever kind of gnocchi you love. Potato gnocchi, butternut squash gnocchi, homemade gnocchi, or even shelf-stable gnocchi from the pasta aisle—they all crisp up beautifully. So go with your favorite and get ready for the easiest sheet pan meal of your life.

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!

Ingredients

• 2 Packages frozen Trader Joe’s cauliflower gnocchi
• 3 Links cooked chicken sausage Sliced
• 1/2 Bunch asparagus sliced with ends removed
• 1/2 Cup sugar snap peas
• 2 Tbsp olive or avocado oil
• 1 Tsp kosher salt
• 1 Tsp pepper
• handful of fresh arugula
• 1/4 Cup pesto
• grated parmesan optional

Here’s how you’ll make my Sheet Pan Springtime Gnocchi:

• Preheat oven to 425 degrees.
• Line a sheet pan with foil and spray with cooking spray.
• Add frozen gnocchi, sliced chicken sausage, asparagus, and snap peas to pan.
• Drizzle with olive oil and season with salt and pepper.
• Toss together and place in oven to roast for 25 minutes.
• Remove from oven and add arugula and pesto to the pan.
• Toss everything together, add parmesan cheese if desired, serve, and enjoy!

Savvy Tips for the Best Sheet Pan Gnocchi

• Keep your gnocchi frozen – Trust me on this one. Whether you’re using cauliflower gnocchi, potato dumplings, or any other kind of gnocchi, tossing them on the pan straight from the freezer is the secret to getting that golden brown, crispy texture.
• Give everything room to roast – A crowded pan means steaming, not roasting—and we want crispy gnocchi, not soggy ones. If things are looking a little tight, grab a second large sheet pan and spread everything out in an even layer.
• Switch up the protein – Not feeling chicken sausage? No problem. Sweet Italian sausage, turkey sausage, or even shrimp make amazing swaps.
• Go full-on veggie – Skip the meat and load up on extra veggies like cremini mushrooms, bell peppers, or regular onions. Want even more flavor? A sprinkle of feta cheese at the end adds the perfect finishing touch.
• Store and reheat – Keep leftovers in an airtight container in the fridge for up to three days. When you’re ready for round two, reheat everything in a skillet over medium heat to bring back that crispy texture.

Pairing + serving suggestions

This easy meal is a star on its own, but if you’re looking to round out the plate, here are a few delicious extras to serve alongside:

• A crisp baby spinach salad tossed with a bright lemon juice vinaigrette
• A warm, crusty slice of garlic bread (because carbs on carbs just make sense)
• A bowl of roasted grape tomatoes with a sprinkle of feta cheese for that perfect jammy sauce vibe
• A chilled glass of Pinot Grigio or Sauvignon Blanc—because nothing pairs better with pesto gnocchi than a refreshing white wine

FAQs

This sheet pan meal is a total weeknight win—easy, loaded with great flavor, and zero stress. Next time you’re at the grocery store, toss a pack of store-bought gnocchi in your cart, grab some fresh herbs and your go-to veggies, and get ready for a new favorite way to do dinner.

If you give it a try, let me know—I’m always up for hearing your favorite veggie combos!

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