Sheet Pan Creamy Tuscan Gnocchi (One-Pan Finish) – Comfort Food, Simplified

Bubbling, creamy gnocchi with sun-dried tomatoes and spinach sounds like a weekend project, but this version keeps it weeknight-easy. The oven does most of the work, and you finish everything in a single pan on the stove for that glossy, restaurant-style sauce. The result is rich, cozy, and full of bright, garlicky flavor.

It’s the kind of dinner that makes the table go quiet on the first bite. Best part: minimal dishes and maximum payoff.

What Makes This Special

This recipe blends the convenience of a sheet pan with the indulgence of a silky Tuscan cream sauce. The gnocchi and sausage roast until crispy on the edges, while tomatoes burst and onions sweeten.

Then it all moves to one pan for a quick finish with cream, parmesan, and spinach. You get layered flavor without babysitting a pot. It’s reliable, flexible, and ready in about 35 minutes.

What You’ll Need

• 1 pound shelf-stable or refrigerated potato gnocchi (no need to boil first)
• 8 ounces Italian sausage (mild or spicy; casings removed) or use plant-based sausage
• 1 cup cherry or grape tomatoes, halved
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1/3 cup oil-packed sun-dried tomatoes, drained and sliced
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Kosher salt and black pepper
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2 cup low-sodium chicken or vegetable broth
• 3 cups baby spinach, loosely packed
• 1/2 cup grated Parmesan cheese, plus more for serving
• Zest and juice of 1/2 lemon (to brighten)
• Fresh basil, torn (optional, for finishing)

Instructions

1. Preheat and prep: Set the oven to 425°F (220°C).Line a large sheet pan with parchment for easy cleanup.
2. Build the sheet pan base: Scatter gnocchi, cherry tomatoes, red onion, sun-dried tomatoes, and sausage in small crumbles across the pan. Drizzle with olive oil, sprinkle Italian seasoning and red pepper flakes, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat and spread in an even layer.
3. Roast until golden: Bake for 18–22 minutes, stirring once halfway through.The gnocchi should be lightly crisp on the outside and the sausage browned. Tomatoes will be jammy and onions tender.
4. Start the sauce base: While the pan finishes, warm a large skillet over medium heat. Add a drizzle of olive oil and the minced garlic.Cook for 30–45 seconds until fragrant, not browned.
5. Deglaze: Pour in the broth and bring to a gentle simmer. Scrape up any bits. Whisk in the cream and reduce heat to medium-low.
6. Combine and thicken: Transfer the roasted gnocchi, sausage, and vegetables into the skillet.Stir to coat and simmer 2–3 minutes until the sauce clings to the gnocchi.
7. Add greens and cheese: Fold in the spinach until just wilted. Sprinkle in the Parmesan and stir until smooth and slightly thickened. If it gets too thick, splash in more broth.
8. Brighten: Add lemon zest and a squeeze of lemon juice.Taste and adjust with salt and pepper. Heat off, then finish with fresh basil if you like.
9. Serve: Spoon into warm bowls. Top with extra Parmesan and a crack of black pepper.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove over low heat with a splash of broth, milk, or cream to loosen.Microwave in short bursts, stirring between intervals.
• Freezing: Not recommended. Cream sauces and gnocchi can turn grainy and mushy after thawing.

Why This Is Good for You

Comfort food can still deliver balance. Spinach adds iron, folate, and vitamin K, while tomatoes bring lycopene and antioxidants.

A little cream goes a long way, especially when you lean on bold flavors like garlic, sun-dried tomatoes, and lemon to keep portions satisfying. If you use chicken sausage or a plant-based option, you can reduce saturated fat without losing richness. Pair with a simple salad to round out the meal.

Pitfalls to Watch Out For

• Skipping oil on the sheet pan: Dry gnocchi can stick and tear.Oil helps crisp and prevents a gummy texture.
• Crowding the pan: Overlapping ingredients steam instead of roast. Use a large pan or two smaller ones.
• Over-browning garlic: Garlic burns fast in the skillet and turns bitter. Keep heat moderate and move quickly.
• Over-thickening the sauce: Cream reduces quickly.If it tightens too much, loosen with broth or a splash of cream.
• Under-seasoning: Taste at the end. Parmesan is salty, but the lemon and cream can mute flavors. Adjust salt and acidity to pop.

Variations You Can Try

• Chicken and artichoke: Swap sausage for diced cooked chicken and add a drained can of quartered artichoke hearts to the sheet pan.
• Mushroom and kale (vegetarian): Roast sliced cremini mushrooms with the gnocchi, and swap spinach for chopped kale (add 1–2 minutes more simmer time to soften).
• Roasted red pepper twist: Stir in sliced roasted red peppers and a pinch of smoked paprika for a sweet, smoky note.
• Lighter dairy: Use half-and-half or a mix of whole milk and a tablespoon of cream cheese to stabilize the sauce.
• Gluten-free: Choose gluten-free gnocchi and confirm your sausage and broth are certified gluten-free.
• Extra greens: Toss in peas or ribbons of zucchini at the stove step for more color and freshness.
• Pesto finish: Swirl in a spoonful of pesto at the end instead of lemon for herby richness.

FAQ

Do I need to boil the gnocchi first?

No.

Roasting straight from the package crisps the edges and keeps the centers tender. It also saves time and dishes.

Can I make this without sausage?

Yes. Use plant-based sausage, white beans, or roasted mushrooms for hearty texture and protein.

Adjust salt since sausage adds seasoning.

Will frozen gnocchi work?

It can, but thaw first and pat dry. Frozen gnocchi releases water and may steam instead of crisp if used straight from the freezer.

How can I make the sauce thicker?

Simmer a few extra minutes after adding the cream and Parmesan. For an extra nudge, whisk 1 teaspoon cornstarch into the cold broth before adding to the pan.

Can I use sun-dried tomatoes not packed in oil?

Yes, but rehydrate them in hot water for 10 minutes, then drain.

Add 1 extra tablespoon of olive oil to the sheet pan to compensate.

What can I use instead of heavy cream?

Half-and-half works, or a 3:1 mix of milk to cream cheese to keep the sauce silky. Avoid low-fat milk alone; it can split and feel thin.

How do I keep leftovers from drying out?

Add a splash of broth or milk when reheating and warm gently. A quick stir of Parmesan at the end restores gloss.

Wrapping Up

Sheet Pan Creamy Tuscan Gnocchi brings big, cozy flavors with easy steps and very little cleanup.

You get the best of roasting—caramelized edges and deep flavor—paired with a quick, creamy finish on the stove. Keep this one in your weeknight rotation, and switch up the add-ins based on what’s in your fridge. It’s flexible, fast, and truly satisfying.

Dinner, solved.

Sheet Pan Creamy Tuscan Gnocchi (One-Pan Finish) – Comfort Food, Simplified

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

• 1 pound shelf-stable or refrigerated potato gnocchi (no need to boil first)
• 8 ounces Italian sausage (mild or spicy; casings removed) or use plant-based sausage
• 1 cup cherry or grape tomatoes, halved
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1/3 cup oil-packed sun-dried tomatoes, drained and sliced
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Kosher salt and black pepper
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2 cup low-sodium chicken or vegetable broth
• 3 cups baby spinach, loosely packed
• 1/2 cup grated Parmesan cheese, plus more for serving
• Zest and juice of 1/2 lemon (to brighten)
• Fresh basil, torn (optional, for finishing)

Instructions

• Preheat and prep: Set the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
• Build the sheet pan base: Scatter gnocchi, cherry tomatoes, red onion, sun-dried tomatoes, and sausage in small crumbles across the pan. Drizzle with olive oil, sprinkle Italian seasoning and red pepper flakes, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat and spread in an even layer.
• Roast until golden: Bake for 18–22 minutes, stirring once halfway through. The gnocchi should be lightly crisp on the outside and the sausage browned. Tomatoes will be jammy and onions tender.
• Start the sauce base: While the pan finishes, warm a large skillet over medium heat. Add a drizzle of olive oil and the minced garlic. Cook for 30–45 seconds until fragrant, not browned.
• Deglaze: Pour in the broth and bring to a gentle simmer. Scrape up any bits. Whisk in the cream and reduce heat to medium-low.
• Combine and thicken: Transfer the roasted gnocchi, sausage, and vegetables into the skillet. Stir to coat and simmer 2–3 minutes until the sauce clings to the gnocchi.
• Add greens and cheese: Fold in the spinach until just wilted. Sprinkle in the Parmesan and stir until smooth and slightly thickened. If it gets too thick, splash in more broth.
• Brighten: Add lemon zest and a squeeze of lemon juice. Taste and adjust with salt and pepper. Heat off, then finish with fresh basil if you like.
• Serve: Spoon into warm bowls. Top with extra Parmesan and a crack of black pepper.