I’ve really been loving the simplicity of sheet pan dinners lately and this one surprised me. It turned out to be one of those dinners where everyone cleans their plate and immediately asks if there are seconds. There were. We ate them. And then I packed the rest for lunch the next day and it was somehow even better reheated. Sheet pan honey garlic sausage and gnocchi is officially in the permanent weeknight rotation and I have a feeling it’s about to be in yours too.
The sauce is everything here. Honey, dijon, soy sauce, garlic, olive oil, paprika, and pepper whisked together in one bowl and tossed with everything before it hits the pan. It caramelizes in the oven and coats every single piece of sausage, gnocchi, and vegetable in this sticky, savory, slightly sweet glaze that is so cozy and comforting it tastes like it took way more effort than it did. 20-25 minutes in the oven and you’re done. The whole thing comes together faster than most delivery orders.
The gnocchi situation is worth calling out because it is the detail that makes this recipe so weeknight friendly. We are using shelf stable gnocchi here, not fresh, which means no boiling required. It goes straight onto the sheet pan raw and roasts right alongside everything else, coming out of the oven with crispy edges and a pillowy soft center that is genuinely one of the best textures in any dish I’ve made recently. If you’ve never roasted gnocchi before this recipe is going to change your life a little bit.
One bowl to mix the sauce, one sheet pan to cook everything, and dinner on the table in under 30 minutes. That checks all the boxes for me! The broccoli gets a little charred, the red onion and bell pepper soften and sweeten, and the chicken sausage stays juicy inside with those caramelized edges on the outside. It is cozy, it is satisfying, and it makes genuinely great leftovers which is not always a given with sheet pan dinners. Make a double batch if you want lunch sorted for the next two days. Enjoy!
Sheet Pan Honey Garlic Sausage and Gnocchi
Equipment
- 1 large mixing bowl
- 1 sheet pan
- 1 measuring cup
Ingredients
- 1 package shelf stable gnocchi (the kind on the shelf in the pasta aisle)
- 12 oz Italian Chicken Sausage or smoked sausage, sliced into rounds
- 1 head broccoli, cut into florets
- 1 orange or red bell pepper, diced into large chunks
- ½ red onion, chopped into large chunks
For the Sauce
- 3 Tbs honey
- 1½ Tbs dijon mustard
- 1½ Tbs soy sauce
- 1½ Tbs olive oil
- 3 cloves garlic, minced
- ¾ tsp paprika
- ¼ tsp ground pepper
Instructions
- Preheat your oven to 425℉.
- Whisk together the sauce in a small bowl or measuring cup with a spout.
- In a large bowl, toss the gnocchi, sausage, broccoli, peppers, and onion with about ¾ of the sauce.
- Spread everything onto a sheet pan in a single layer.
- Roast at 425°F for 22–25 minutes, stirring once halfway.
- Drizzle the remaining sauce over the pan when it comes out of the oven and toss everything together.
- Finish with a sprinkle of Parmesan if you want. Enjoy!
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