Making this sheet pan gnocchi is a two-step affair. You start by roasting gnocchi, mushrooms, sausage, and whole cloves of garlic on a sheet pan. After about 30 minutes, you whisk the roasted garlic with lemon juice and olive oil, toss it with kale, and nestle the dressed leafy greens onto the sheet pan to finish cooking. With the pleasing combination of gnocchi, mushrooms, sausage, and kale, it’s the type of dish you’ll want to pluck straight from the sheet pan before it even lands in a serving bowl.
What Type of Gnocchi to Use
You might be surprised to learn that you don’t need to pre-cook the gnocchi for this recipe. I have a few suggestions about what type of gnocchi to buy:
My preference is frozen gnocchi since I find it works best here and I love the convenience. You don’t need to defrost it first—take it straight from freezer to sheet pan.Shelf-stable gnocchi will also work in this recipe. Look for it in the same aisle you find pasta.I’ve had mixed results using fresh gnocchi from the supermarket. If that’s your only option, I recommend par-boiling and draining it before adding it to the sheet pan.
Can I Make This Vegetarian?
The answer is yes! Here are two options:
A Few Tips for Making Sheet Pan Gnocchi
Sheet pan suppers are forgivingly simple, but here are a few tips to ensure success right out of the gate:
This recipe takes very little time to pull together, but if you want to do some prep in advance, you can stem and chop the kale and prepare the mushrooms. Store them in the fridge until you’re ready to cook. You can stick with ordinary white button mushrooms or cremini mushrooms, which are widely available and budget-friendly. If you can get your hands on other varieties, such as oyster and maitake mushrooms, include those, too. They add interesting texture and flavor to the mix. Use a large sheet pan, like a jelly roll or half sheet pan. The ingredients can be close together in this recipe, but if food is piled up, everything won’t cook evenly or brown nicely. Use 2 sheet pans if what you have is on the smaller side.
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Cut cremini and button mushrooms into quarters, shitakes in half, and/or tear oyster and maitake mushrooms into large bite-size pieces. Bunch the mushrooms together on the sheet pan and sprinkle with thyme and salt. Drizzle 2 tablespoons of olive oil over the top and use your hands to toss the mushrooms so they’re evenly coated with the olive oil and seasonings. Bake for 20 minutes. Use a spatula to stir the ingredients and spread them back out in the pan. Continue baking until the gnocchi tastes done and is beginning to brown, another 10 minutes or so. Remove the pan from the oven. Add the kale and toss well. Dump the kale and dressing onto the sheet pan and use your hands or a spoon to nestle the kale among the gnocchi and mushrooms. Store leftover gnocchi in a covered container in the fridge. To reheat, add a splash of water and drizzle of olive oil and warm in the microwave or an oil-slicked skillet over medium heat. Taste and add lemon and Parmesan as desired. Love the recipe? Leave us stars below!
