{One Pan} Sausage Pesto & Veggies

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This post may contain affiliate links. Please read my disclosure policy.

One pan and only EIGHT ingredients to make this flavor-packed and nutritious sausage pesto and veggies! 

Pair this 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 finished pan of sausage pesto and vegetables with a spoon picking up some of the meal.

I’m having a minute with green herby sauces as evidence 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 3 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 for this sausage pesto meal

Ingredients in this sausage pesto and veggies

  • Smoked chicken sausage: grab a flavored smoked chicken sausage (such as roasted garlic or Italian-seasoned) to amp up the flavor without adding a ton of 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 already thinly sliced and seasoned perfectly so they add a lot to this meal while keeping the ingredient list down. We also use the oil they’re soaked in to cook the veggies in, so you don’t even have to grab extra oil on your grocery store run. Win-win!

Process shot of trader joe's frozen cauliflower gnocchi, cut up asparagus, and easy seasoning mix

Ingredients continued

  • Gnocchi: have you heard about the viral sensation known as Trader Joe’s cauliflower gnocchi? I’m a huge fan (again, not sponsored). The gnocchi can go from FREEZER TO OVEN without thawing. Sorry to shout, but this is important for one pan dinner dreams. Don’t have a TJ near you? No problem, any frozen gnocchi will work here!
  • Asparagus: keeping things spring-y with this veggie. We cut it into 2-inch pieces so it will be roasted in about 7-10 minutes.
  • Pesto: the last “main” (there are a few spices plus the obvious salt & pepper) ingredient is pesto! To stay true to our ridiculously easy weeknight dinner prep, we’re using a good store-bought pesto. Grab the 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 to go back into the oven; process shot

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 sausage pesto recipe. Some ideas: chopped zucchini, chopped yellow onion, chopped broccoli florets, 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 fan of pesto, 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 are cooking

Pesto sausage recipe tips

  • Use a LARGE sheet pan: the more space the vegetables, gnocchi, & sausage has (the less crowded they are) 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 (this) 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 sausage pesto recipe, I recommend choosing a different vegetable than asparagus (like broccoli or bell peppers). I don’t find the asparagus sits 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 dinner with a scoop of pesto and fork digging in!

More easy one pan dinners:

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One Pan Sausage Pesto & Veggies

5 from 1 vote
One pan and only EIGHT ingredients to make this flavor-packed and nutritious sausage pesto and veggies! 
Print Recipe

One Pan Sausage Pesto & Veggies

5 from 1 vote
One pan and only EIGHT ingredients to make this flavor-packed and nutritious sausage pesto and veggies! 
Course Dinner
Cuisine American
Keyword sausage pesto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 438kcal
Author Chelsea

Ingredients

  • 1 package (13 ounces) smoked roasted garlic 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

Instructions

  • Preheat the oven to 425 degrees F. In a small bowl, stir together 1 teaspoon paprika, 1/2 teaspoon roasted garlic powder, and salt & pepper (add to taste; I use 1/2 teaspoon salt, 1/4 teaspoon pepper) Set aside.
  • On a LARGE (at least 15 x 21 inches) sheet pan, toss together the sliced chicken sausage, frozen (unthawed) gnocchi, 1 tablespoon oil from the sun dried tomatoes, and 1/2 of the seasoning mix. Toss until combined. Bake for 12 minutes at 425 degrees.
  • Remove and flip the sausage + gnocchi using a metal spatula. To the other side add cut (in 2 inch pieces) asparagus, 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. Enjoy immediately.

Recipe Notes

Note 1: we use the cauliflower gnocchi from Trader Joes. Any other frozen gnocchi will work in this dish. No need to thaw, just break or cut apart any connected gnocchis. Bake straight from freezer. Note 2: don't grab the jared variety; grab the fresh in refrigerated section of store. Of course homemade can be used in place of store-bought!

Nutrition Facts

Calories: 438kcal

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Calories in pesto sausage

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2 Comments

  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!

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