{One Pan} Sausage Pesto & Veggies

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One pan and only eight ingredients are all you need to make this flavor-packed and nutritious Sausage Pesto and Veggies

Pair Sausage Pesto and Veggies with an easy salad such as this strawberry salad or this Italian salad. This meal reheats well and works as a healthy weekly meal prep option.


Picture of the finished pan of Sausage Pesto and Veggies with a spoon picking up some of the meal.

I’m kind of stuck on green herby sauces lately, as evidenced by this Pesto Chicken, this Chimichurri Chicken, and this Shrimp Couscous. And today, we’re adding another dinner covered in a green herb sauce (pesto) to the collection! With less than 10 ingredients, one dirty sheet pan, and overall healthful ingredients — this is my latest weeknight dinner win.

Because with three kids now, and about a million more things to do than hours in the day, the weeknight dinner struggle is real.

And this meal is a lifesaver! I’m fairly certain you can fully prepare this meal quicker than waiting in a dinner rush fast food line, AND it’ll be better for you. If I haven’t convinced you yet, let’s talk about the delicious components that make up this easy Sausage Pesto and Veggies. Process shot of sundried tomatoes used in this sausage pesto meal.

Ingredients in Sausage Pesto and Veggies

  • Smoked chicken sausage: Use a flavored smoked chicken sausage (such as roasted garlic or Italian-seasoned) to amp up the flavor without adding much extra seasoning. Any smoked sausage will work in this meal, but we prefer the chicken sausage.
  • Sun-dried tomatoes with herbs: I took a picture (above) of my current fave sun-dried tomatoes (not sponsored). They’re thinly sliced and seasoned perfectly, so they add a lot to this meal while keeping the ingredient list short. We also use the oil they’re soaked in to cook the veggies in, so you don’t even have to get extra oil on your grocery store run. Win-win!


Just about any type of sausage will work for this recipe, including smoked beef sausage (kielbasa style). If you choose to go with crumbled breakfast sausage or chorizo, you may want to brown the meat separately to keep all the grease out of the final product. Add to the pan when you add the asparagus.

Process shot of frozen cauliflower gnocchi, cut up asparagus, and an easy seasoning mix.

Ingredients continued

  • Gnocchi: Have you heard about the viral sensation known as cauliflower gnocchi? I’m a huge fan (again, not sponsored). The gnocchi can go from the freezer to the oven without thawing. Sorry to shout, but this is important for one-pan dinner dreams. 
  • Asparagus: We cut it into 2-inch pieces so it will be roasted in about 7-10 minutes.
  • Pesto: the last “main” ingredient is pesto! (There are a few spices plus the obvious salt and pepper.) To stay true to our ridiculously easy weeknight dinner prep, we’re using a good store-bought pesto. Pick freshly made pesto in the refrigerated section of your grocery store and be forever changed. Fresh basil pesto is the way to go for this Sausage Pesto Dinner. (Buitoni® makes a fresh refrigerated pesto I love and Kroger stores sell a freshly made basil pesto that is also great.)

Asparagus is added to sheet pan partway through the baking time.

Recipe variations

  • Switch up asparagus: As long as the veggie you’re thinking about can roast in about 20 minutes, you can add it to this recipe. Some ideas: Try chopped zucchini, chopped yellow onion, chopped broccoli florets, and quartered brussels sprouts. This chart is helpful for more ideas! If you add in a veggie that roasts for about 20 minutes, add it in at the beginning instead of halfway through cooking time. (Asparagus only needs about 7-10 minutes to roast.)
  • Switch up the gnocchi: This recipe calls for frozen cauliflower gnocchi, but we’ve also tested it with regular frozen potato gnocchi. We’ve also tested this with shelf-stable gnocchi and it works. (Tasters all preferred frozen for flavor!)
  • Different sauce: If you’re not a pesto fan, a good herb sauce would work great in its place. I’d recommend the basil sauce from this Caprese Salad.

Process shot of meal: sausage, asparagus, and gnocchi roasting.

Pesto sausage recipe tips

  • Use a large sheet pan. The more space the vegetables, gnocchi, and sausage have, the less crowded they are, and the better they roast in the oven. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. This will make them taste soggy, not deliciously caramelized. I recommend using a  15×21-inch sheet pan for this recipe.
  • Grate the Parmesan cheese with a microplane. It gives it the perfect texture and melts beautifully into the asparagus, sausage, and gnocchi.

Meal prep

If meal prepping with this recipe, I recommend choosing a different vegetable than asparagus (like broccoli or bell peppers). I don’t find the asparagus reheats well with the other ingredients after a couple of days.

To meal prep: Store the pesto in a separate container. Warm the sausage, gnocchi, and vegetable portion in the microwave. Give the pesto a good stir and add it along with some Parmesan cheese before enjoying each day. This meal prep is best eaten within 3-4 days.

Finished plate of Sausage Pesto and Veggies with a scoop of pesto and fork digging in!

More easy one-pan dinners

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One Pan Sausage Pesto and Veggies

5 from 4 votes
One pan and only eight ingredients are all you need to make this flavor-packed and nutritious Sausage Pesto and Veggies! 
Print Recipe

One Pan Sausage Pesto and Veggies

5 from 4 votes
One pan and only eight ingredients are all you need to make this flavor-packed and nutritious Sausage Pesto and Veggies! 
Course Dinner, Main Course
Cuisine American
Keyword sausage pesto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Chelsea Lords
Calories 386kcal


  • 1 package (13 ounces) smoked roasted chicken sausage sliced 1/4th inch thick on the diagonal
  • 1 bag (12 ounces) frozen cauliflower gnocchi Note 1
  • 1/3 cup sun-dried tomatoes (soaked in oil and herbs), finely chopped + 2 tablespoons oil from container
  • 1 pound asparagus ends snapped off and cut into 2 inch pieces
  • 1 teaspoon paprika
  • 1/2 teaspoon roasted garlic powder
  • Fine sea salt and freshly cracked pepper
  • 1 (5 ounce) container fresh-made store-bought basil pesto Note 2
  • Freshly grated Parmesan cheese


  • Preheat the oven to 425 degrees F. In a small bowl, stir together 1 teaspoon paprika, 1/2 teaspoon roasted garlic powder, salt, and pepper. (Add to taste; I use 1/2 teaspoon salt, 1/4 teaspoon pepper.) Set aside.
  • On a large sheet pan (at least 15x21 inches), toss together the sliced chicken sausage, frozen gnocchi, 1 tablespoon oil from the sun-dried tomatoes, and 1/2 of the seasoning mix. (See Note 1.) Toss until combined. Bake for 12 minutes at 425 degrees.
  • Remove and flip the sausage and gnocchi using a metal spatula. To the other side of the pan, add the asparagus pieces, remaining 1 tablespoon oil from the sun-dried tomatoes, and remaining seasonings. Toss to combine. (I do this on the hot tray with tongs; you can toss everything in a bowl separately, but that uses more dishes.) Return to the oven for another 7-10 minutes or until asparagus is crisp-tender. Gnocchi and sausage should be crisp on the outside, soft and tender inside. Toss everything together. On the hot sheet pan, add the chopped sundried tomatoes. Taste for salt/pepper seasoning, remembering that the Parmesan cheese and pesto will add some saltiness.
  • Serve on plates 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!

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. 5 stars
    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!

    1. Yeah mine didn’t have frozen gnocchi either, but I just tossed them in about halfway through baking and it worked out great!

  2. 5 stars
    This was a big hit with my husband and me! We’ve never had cauliflower gnocchi before and are definitely converts.

  3. 5 stars
    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!

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