So fast.
So easy.
And hello delicious.

Sheet Tray Gnocchi can be made pretty much any way you like.

Heck, I don’t know if we’ve made it the same way twice – but today we’re serving up asparagus, peppers and snausages with our beautifully roasted gnocchi.

Oh, and let’s not forget the pesto that successfully tries to become the star of this show.



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  • 1/2 lb ground pork
  • Rosemary sprigs
  • Italian seasoning
  • Pesto
  • Sharp white cheddar, grated
  • Sriracha
  • Extra virgin olive oil
  • Salt
  • Pepper


Step 1

Preheat your oven to 450 degrees.

Step 2

Place your veggies, gnocchi and rosemary in a bowl.

Drizzle with olive oil.

Toss to coat.

Step 3

Transfer to a sheet tray, making sure everything is in a single layer and not too crowded so it roasts rather than steams.

If needed, use an additional baking sheet.

Step 4

Add some small blobs of ground pork to the tray.

Generously sprinkle everything with Italian seasoning, salt and pepper.

Step 5

Roast in the oven for 20 to 25 minutes, or until your pork is cooked through.

Make sure to give the whole thing a little stir halfway through.

Step 6

Remove the sprigs of rosemary before serving.

Step 7

Pile into bowls, top with lots of pesto (because YUM), a spritz of Sriracha and grated cheese.