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Sheet Pan Gnocchi with Sausage and Green Beans

Updated: Mar 10, 2023

Not your typical sheet pan meal! Whether you make the gnocchi or buy it, you're going to be having lots of flavor (those spices do help)! Cook double for even extra leftovers.


  • 1 17.5-ounce package shelf-stable potato gnocchi

  • 2 1/2 tbsp. olive oil, divided

  • Kosher salt and black pepper

  • 8 oz. Italian sausage, casings removed

  • 8 oz. green beans, trimmed

  • 4 cloves garlic, thinly sliced

  • 1/2 tsp. red pepper flakes

  • 1 5-ounce package baby kale

  • 1 tsp. lemon zest

  • Ricotta, for serving

  • Grated Parmesan, for serving



On large rimmed baking sheet, toss gnocchi with 11/2 tablespoons oil and 1/2 teaspoon black pepper. Arrange in even layer. Break off sausage pieces and add to pan. Roast 10 minutes.

In medium bowl, toss green beans and garlic with remaining tablespoon oil, red pepper flakes, and 1/4 teaspoon salt. Toss gnocchi and sausage on baking sheet, scatter green bean mixture on top, and roast until everything is golden brown and tender, 8 to 10 minutes more.

Scatter kale over pan and roast until wilted, 2 minutes. Toss with lemon zest. Serve over ricotta and sprinkle with Parmesan if desired.


Original Recipe from: Good Housekeeping

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