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One Pan Sausage Pesto and Veggies

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
Calories 386kcal
Author Chelsea


  • 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.


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!


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