Sausage Pesto and Veggies is the ultimate one-pan dinner ready in minutes and loaded with flavor everyone loves.
author’s note
The Dinner That Practically Cooks Itself!
If there’s one thing I’ve learned with three kids and never-ending to-do lists, it’s that weeknight dinners have to be fast and foolproof. I don’t have time to juggle multiple pans, complicated sauces, or an ingredient list that’s longer than my grocery receipt. That’s where Sausage Pesto and Veggies came in.
I’ve been on a green herb sauce kick lately. Between Pesto Chicken, Chimichurri Chicken, and Shrimp Couscous, I wanted another easy dinner that leaned on those fresh, herby flavors. One night I tossed gnocchi, sausage, and asparagus onto a sheet pan, grabbed a jar of pesto, and dinner magic happened.
Ingredients In Sausage Pesto And Veggies
| Ingredient | Swaps & Tips |
|---|---|
| Smoked chicken sausage | Try kielbasa, turkey sausage, or Italian pork sausage. If using raw sausage, brown separately before adding. |
| Sun-dried tomatoes with herbs | Skip if you don’t like them, or sub with roasted red peppers. |
| Cauliflower gnocchi | Use potato gnocchi (frozen or shelf-stable). Frozen works best for flavor and texture. |
| Asparagus | Swap with broccoli, zucchini, bell peppers, or Brussels sprouts. |
| Pesto | Store-bought refrigerated pesto is easiest. Homemade works great too! |
| Parmesan cheese | Pecorino or Romano cheese also work. |
Quick Tip
Any sausage works, even kielbasa. For crumbled sausage or chorizo, brown separately to remove grease, then add with the asparagus.
Variations
- Veggie swap: Use zucchini, broccoli, bell peppers, or Brussels sprouts for a change.
- Sauce swap: Not a pesto fan? Try chimichurri, basil sauce, or even a drizzle of balsamic glaze.
- Gnocchi swap: Frozen cauliflower gnocchi is our go-to, but potato gnocchi works beautifully too.
- Protein swap: Swap sausage with shredded rotisserie chicken or even shrimp (just roast separately and stir in at the end).
Pesto Sausage Recipe Tips
- Use a large sheet pan: The more space, the better the roasting. Crowded pans = soggy food. I recommend using a 15×21-inch sheet pan for this recipe.
- Don’t skimp on Parmesan: Freshly grated melts and clings better than pre-shredded.
- Meal prep smartly: If prepping for the week, use veggies that reheat better than asparagus (broccoli or peppers). Store pesto separately and stir it in after reheating.
Storage
Meal Prep
- Store sausage, gnocchi, and veggies together in airtight containers.
- Keep pesto in a separate small container.
- Reheat main portion in the microwave, then stir in pesto and Parmesan just before eating.
- Best enjoyed within 3–4 days.
More Easy One-Pan Dinners:
One Pan Sausage Pesto and Veggies
Sausage Pesto and Veggies is a simple and delicious dinner! With just one pan and eight ingredients, you can whip up this flavorful and nutritious meal!
Equipment
- Large sheet pan (15″ x 21″) 15 x 21-inch
Ingredients
- 1 (13-ounce) package smoked chicken sausage
- 1 (12-ounce) bag frozen cauliflower gnocchi see note 1
- 1/3 cup finely diced sun-dried tomatoes in oil with oil
- 1 pound asparagus
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (5-ounce) container basil pesto see note 2
- Parmesan cheese freshly grated
Instructions
- Preheat oven to 425°F. Slice the chicken sausage into 1/4-inch pieces, on the diagonal. Snap the bottom end off the asparagus and slice into 2-inch pieces.
- Make a seasoning mix in a small bowl by combining paprika, garlic powder, salt, and pepper. Set aside.
- Put chicken sausage, frozen gnocchi (see note 1), half the seasoning mix, and 1 tablespoon oil from the sun-dried tomatoes on a sheet pan. Toss until combined.
- Bake for 12 minutes at 425°F.
- Remove pan and flip sausage and gnocchi using a metal spatula, then push them to one side of the pan.
- Add the asparagus pieces, 1 tablespoon oil from the sun-dried tomatoes, and remaining seasoning mix to the hot pan. Use tongs and toss to combine. Return to the oven for another 7–10 minutes. Asparagus, gnocchi, and sausage should be crisp on the outside, soft and tender inside.
- On the hot sheet pan, add the chopped sundried tomatoes. Toss everything together. Add salt and pepper to taste.
- Serve with freshly grated Parmesan cheese and a few spoonfuls of pesto per plate (see note 2). Enjoy immediately.
Recipe Notes
Note 1: No need to thaw the cauliflower gnocchi; just break or cut apart any connected pieces. Bake straight from the freezer.
Note 2: Don’t use the jarred variety of pesto; pick the fresh pesto found in the refrigerated section of the store. Of course, homemade can be used in place of store-bought!
Storage: Best enjoyed fresh from the oven! If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warm, and keep the pesto stored separately.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 42g | Protein: 22g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 1340mg | Potassium: 373mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1378IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so delicious! The flavors are my favorite with the sun dried tomatoes, pesto, and parm cheese. I couldn’t find the frozen cauliflower gnocchi so I bought delallo brand dried and used broccoli. I boiled the gnocchi while the sausage and broccoli cooked, for just 3 min. and then tossed it in the remaining spices and sundried tomato oil. Then cooked it 10 more minutes and it was perfect–crispy outside and soft on the inside. This is definitely a keeper–thank you!
Delish! I’m so thrilled you enjoyed! Thanks Elena! 🙂
This was a big hit with my husband and me! We’ve never had cauliflower gnocchi before and are definitely converts.
Yay! Cauliflower gnocchi is truly where it’s at! Thanks Jen! 🙂
Frozen gnocchi isn’t available at my local Kroger store, so I bought delallo mini gnocchi, cooked them according to pack directions, and then added them to the oven with the asparagus. Took a bit longer and more than one pan, but if you don’t have/can’t find frozen gnocchi you can use regular just fine to achieve chewy golden baked gnocchi!
Yeah mine didn’t have frozen gnocchi either, but I just tossed them in about halfway through baking and it worked out great!