Have a delicious Fall-inspired dinner on the table in just 30 minutes with this Sheet Pan Sausage and Gnocchi Bake! Veggies, cauliflower gnocchi and hot italian sausage get roasted on a sheet pan and then drizzled with a sweet and spicy apple cider glaze. It’s gluten free, dairy free and a super fun and unique recipe to add to your weeknight dinner rotation!
I absolutely love the convenience of a sheet pan meal! And when I posted my fall sheet pan dinner a few weeks ago, I was met with so much positive feedback. So, I knew that I had to come up with more easy, delicious and nourishing sheet pan meals for ya!
The only problem with sheet pan meals is that they can feel limiting, especially when you’re trying to use seasonal fall produce. I mean, how many times do you want to eat brussels sprouts and sweet potato for dinner? After much brainstorming, I came up with a new and unique sheet pan meal that still channels all the fall vibes.
I’m super proud of how this sheet pan sausage and gnocchi bake came out! It’s hearty and satisfying while still incorporating veggies, protein, warming fall flavors and a sweet and spicy apple cider glaze. It’s certainly different than what you probably see on your feed every day, but I hope you’ll take a risk and try it out…because I promise you it’ll be a hit!
And if I haven’t sold you enough yet, let it be known that this recipe is incredibly easy…just a bit of chopping and tossing. The oven does the rest of the work, while you reduce down the apple cider glaze! It’s made on one sheet pan, only dirties a few dishes, and can be on the table in 30 minutes. Cheers!
Why You’ll Love this Sheet Pan Sausage and Gnocchi Bake
- It’s made on one sheet pan in just 30 minutes for an easy weeknight dinner!
- This meal is the perfect balance of sweet and spicy flavors.
- It’s a unique recipe that you’ll want on repeat this Fall!
- It’s naturally gluten free, dairy free and sneaks in a bunch of veggies.
- The apple cider glaze is the perfect finishing touch to this sheet pan meal!
What You Need to Make this Sheet Pan Sausage and Gnocchi Bake
For the Sheet Pan Meal:
- Cauliflower Gnocchi: I just discovered this gluten free cauliflower gnocchi from Whole Foods and it’s amazing! A much more similar texture to potato gnocchi, compared to the Trader Joe’s brand. It’s shelf-stable & found near the GF pasta.
- Red Onion: 1 big red onion, cut into large chunks.
- Carrots: Carrots become slightly sweet when roasted and they’re just a delicious and nutritious addition to this sheet pan. I typically wash them well but don’t peel them. Then, cut them into slices on the bias (diagonal).
- Avocado Oil: Use whatever oil you prefer to roast the cauliflower gnocchi and veggies in, but avocado oil is my favorite.
- Dried Rosemary, Dried Thyme, Smoked Paprika, Garlic Powder, Kosher Salt & Black Pepper: These seasonings bring a fall flare to this sheet pan dinner! If you don’t have dried rosemary and thyme on hand, simply substitute about 1 tsp of italian seasoning.
- Hot Italian Sausage: Make sure to use raw sausage. Mine came ground up in a brick, but if you can’t find that, you can purchase sausage links and simply remove the casing. Feel free to substitute hot Italian chicken sausage for a leaner option.
For the Apple Cider Glaze:
- Apple Cider: Nothing screams fall like some apple cider! I typically buy one of the single serve bottles of apple cider so that I don’t have a bunch of waste…it’s the perfect amount for this recipe! Although I haven’t tried it yet, I think apple juice would be a good substitute too.
- Apple Cider Vinegar: To add a bit of acidity to the glaze and balance out the sweetness.
- Dijon Mustard: This adds depth of flavor, but can be omitted if you don’t have it or don’t like it.
- Kosher Salt & Red Pepper Flakes: I really like adding in red pepper flakes to compliment the spicy italian sausage in the sheet pan!
How To Make this Sheet Pan Sausage and Gnocchi Bake
Add Gnocchi and Veggies to Sheet Pan:
First, preheat your oven to 425F. Then, add cauliflower gnocchi, red onion and carrots to an extra large baking sheet (21 x 15″). If you don’t have one this large, I’d recommend splitting it between two normal-sized baking sheets for the best results.
Toss in Oil & Spices:
Next, drizzle avocado oil and spices evenly over the top of the sheet pan. Toss to coat and then spread everything out so that there is no overlap.
Add Italian Sausage to Sheet Pan:
Rip off large chunks (about 25 in total) of the italian sausage and nestle them into any open spaces on the sheet pan. You can also roll the sausage into balls if you prefer, but I like the rough shape.
Cook the Sheet Pan Meal:
Transfer baking sheet to the oven to cook for 20 minutes. Optionally, switch the oven to broil at the end for an additional few minutes.
Prepare the Apple Cider Glaze:
While the sheet pan meal is in the oven, add all of the apple cider glaze ingredients to a large pan. Bring to a boil over medium-high heat, and continue boiling for about 10-15 minutes or until reduced and thickened. You’ll know it’s done when it’s starting to coat the back of a spoon and has darkened in color.
Top, Serve & Enjoy:
Finally, drizzle the apple cider glaze over the finished sheet pan meal. Serve with fresh chopped parsley and enjoy!
Why is My Apple Cider Glaze Not Thickening?
The key here is to use a very large pan and to have patience! The larger the pan, the quicker the glaze will reduce. It should take about 10-15 minutes, but don’t stress if it takes a little bit longer. Resist the urge to take a shortcut and thicken the sauce with an arrowroot starch or cornstarch slurry. Allowing the cider to reduce will yield a more concentrated, sweet and delicious flavor…I promise it’s worth it!
Substitutions:
- Cauliflower Gnocchi: This recipe should work great with shelf-stable potato gnocchi, if you prefer! I have NOT tried it with Trader Joe’s frozen cauliflower gnocchi.
- Dried Rosemary & Thyme: If you don’t have these spices on hand, you can use about 1 tsp of italian seasoning instead. OR, buy a small amount of them in the bulk section at your grocery store.
- Hot Italian Sausage: Not a fan of spice? Use mild instead! Looking for a leaner option? Use italian chicken sausage – can be trickier to find though.
- Apple Cider: I have not tested this yet, but it should work with pure apple juice instead.
- Apple Cider Vinegar: This recipe would likely work with white wine vinegar or fresh lemon juice instead.
How Should I Store Leftover Sheet Pan Sausage and Gnocchi Bake?
After it has cooled down, leftovers can be stored in an airtight container in the fridge for about 4 days. Re-heat in the microwave for about 1-1.5 minutes, or until warmed through. Feel free to make an extra batch of the apple cider glaze if you want to give it a new life!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Sheet Pan Dinner Recipes?
- Fall Sheet Pan Chicken Meatballs and Veggies with Maple Tahini Dressing
- Honey Mustard Salmon Sheet Pan Meal
- Spanish Chicken and Chorizo Sheet Pan Dinner
- Kung Pao Chicken and Cauliflower Sheet Pan Meal
Sheet Pan Sausage and Gnocchi Bake with Apple Cider Glaze
Equipment
- extra large baking sheet or 2 normal baking sheets
- large pan
- whisk
Ingredients
For the Sheet Pan Meal:
- 2 lbs cauliflower gnocchi *
- 1 red onion cut into large chunks
- 10-11 oz carrots (about 4-5 large), sliced on the bias/diagonal
- 2 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 1 lb raw hot italian sausage **
For the Apple Cider Glaze:
- 2 cups apple cider
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- kosher salt to taste
- red pepper flakes to taste
Instructions
- Preheat your oven to 425F. Then, add cauliflower gnocchi, red onion and carrots to an extra large baking sheet (21 x 15"). If you don't have one this large, I'd recommend splitting it between two normal-sized baking sheets for the best results.2 lbs cauliflower gnocchi, 1 red onion, 10-11 oz carrots
- Next, drizzle avocado oil and spices evenly over the top of the sheet pan. Toss to coat and then spread everything out so that there is no overlap.2 tbsp avocado oil, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp dried rosemary, ½ tsp dried thyme, ½ tsp smoked paprika, ¼ tsp black pepper
- Rip off large chunks (you should get about 25 total) of the italian sausage and nestle them into any open spaces on the sheet pan. You can also roll the sausage into balls if you prefer, but I like the rough shape.1 lb raw hot italian sausage
- Transfer baking sheet to the oven to cook for 20 minutes. Optionally, switch the oven to broil at the end for an additional few minutes.
- While the sheet pan meal is in the oven, add all of the apple cider glaze ingredients to a large pan and whisk to combine. Bring to a boil over medium-high heat, and continue boiling for about 10-15 minutes or until reduced and thickened. The larger the pan, the quicker the glaze will reduce and thicken. You'll know it's done when it has darkened in color and is starting to coat the back of a spoon.2 cups apple cider, 2 tbsp apple cider vinegar, 1 tsp dijon mustard, kosher salt, red pepper flakes
- Drizzle the apple cider glaze over the finished sheet pan meal. Serve with fresh chopped parsley and enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
The perfect fall dish. Delicious, quick and easy. Also makes your house smell delightful.
We love a recipe that doubles as an air freshener hehe! Thanks Gill!
Hi Maddie! I came across your IG last week and saved several recipes. This was the first I’ve made and it won’t be the last. Our family of five didn’t leave a morsel on the XL sheet pan. So much for the leftovers I was going to dream about until lunch tomorrow. Ha! The cider glaze was next level. Perfect Fall flavors. Thank you!
This means the world to me, thanks Dawn! I’m so glad you all loved it!