Sheet Pan Gnocchi with Tahini Herb Sauce
This sheet pan gnocchi with tahini herb sauce is a quick, one-pan meal bursting with the flavours and colours of late summer’s bounty. Crispy, golden gnocchi are roasted alongside juicy cherry tomatoes, sweet, caramelized onions, and hearty vegan sausages. Drizzled with a creamy, zesty tahini herb sauce, this sheet-pan gnocchi with roasted vegetables comes together on a single sheet in under 40 minutes. Fresh spinach adds a pop of green and extra nutrients, while parmesan and basil give it a perfect finish. It’s easy, wholesome, and ideal for busy weeknights or meal prep!
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Why You’ll Love This Recipe
Nutritious, Vegetarian Sheet-Pan Dinner – A hearty alternative to pasta, gnocchi are soft, small Italian dumplings, shaped into small, pillowy forms to hold sauce. When roasted alongside vegetables on a single sheet pan in this sheet pan gnocchi recipe, they beautifully soak up the flavours of cherry tomatoes and other vegetables. The addition of vegan Italian sausages makes this dish high in plant protein and completely cruelty-free — a win-win for your body and the planet.
A Complete Meal in Itself – This is the kind of recipe that does it all — no side dishes necessary. Gnocchi, especially when made from potatoes instead of refined flour or eggs, is lower in calories and carbohydrates than pasta, but much more satisfying! Paired with roasted vegetables and a creamy tahini herb sauce, this dish becomes an all-in-one vegan dinner with a balanced blend of carbs, fibre, and plant protein.
No Boiling Required – Forget waiting for water to boil or washing multiple pots. Everything happens on one sheet pan! As the gnocchi roast, they crisp up beautifully on the outside while staying soft and chewy within. Meanwhile, the cherry tomatoes burst open, creating a naturally jammy sauce that coats every bite.
Comes Together on a Single Sheet Pan – It’s an easy weeknight dinner for nights when you get home from work and need to prep a quick, low-effort meal. Toss everything into a pan, pop it in the oven, and in just 30 minutes, dinner is served.
Infinitely Customizable – Use what you have on hand — zucchini, bell peppers, mushrooms, or even lemon and dill for a fresh twist. It’s endlessly adaptable to the season or your mood.
Perfect for Meal Prep or Entertaining – Serve it straight from the oven for guests or portion it out for weekday lunches. It reheats beautifully, maintaining its texture and flavour.
How to Make Sheet Pan Gnocchi
- Prep and Roast
Start by lining a large baking sheet with parchment paper. Add your gnocchi, onion, garlic, cherry tomatoes, and sliced vegan sausages. Drizzle with olive oil and sprinkle with chilli flakes, paprika, salt, and pepper. Toss everything until evenly coated and spread into a single layer. Bake in a preheated oven at 425°F (220°C) for 25–30 minutes, or until the gnocchi is golden and the tomatoes have started to blister.
- Make the Tahini Herb Sauce
While the gnocchi and veggies roast, prepare the tahini herb sauce. In a blender or food processor, combine tahini, parsley, basil, chives, garlic, lemon juice, and plant milk. Blend until smooth, adjusting the milk for your preferred consistency. Season with salt and pepper.
- Add the Spinach
Once the gnocchi is roasted, remove the pan from the oven and toss in the chopped spinach. The residual heat will wilt it beautifully. If needed, pop it back into the oven for 1–2 minutes to wilt.
- Finish and Serve
Transfer the roasted gnocchi mixture to serving plates. Drizzle generously with the tahini herb sauce, sprinkle with parmesan, and garnish with fresh basil. Serve immediately and enjoy the rich, comforting flavours.
Recipe Tips for Sheet Pan Gnocchi
No Boiling Needed: Use shelf-stable or refrigerated gnocchi straight from the package — no need to pre-boil before roasting.
Make It Gluten-Free: Use gluten-free gnocchi and sausages to suit dietary needs.
Customize Your Veggies: Swap or add veggies like zucchini, asparagus, mushrooms, or bell peppers for extra colour and flavour.
Adjust the Sauce Consistency: Add plant milk gradually to the tahini herb sauce until it reaches a smooth, pourable texture.
Reheating Instructions: Gnocchi can become hard the next day but if you have leftovers you can bring it back to life by pan frying in a touch of olive oil for 5 minutes then add a splash of plant milk and add a lid to infuse moisture back into the gnocchi.
More Vegan Recipes You’ll Love
One Pan Asian Tofu Noodles
Creamy Ginger Tahini Sesame Noodles
Grated Tomato Pasta with Cannellini Bean Croutons
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Sheet Pan Gnocchi with Tahini Herb Sauce
Ingredients
- 700 g gnocchi precooked – found in the refrigerated section at the store
- 1 chopped onion
- 6 cloves chopped garlic
- 3 cups of cherry tomatoes
- 3 vegan Italian sausages
- 2 tbsp olive oil
- ¼ tsp red chilli flakes
- 1 tsp paprika
- Large handful of chopped spinach
Tahini Herb Sauce
- ¼ cup tahini
- ¼ cup parsley
- ¼ cup basil
- ¼ cup fresh chives
- 1 small clove of garlic
- ½ of a lemon
- 3-5 tbsp plant milk to thin
- Salt & pepper to taste
- Top with parm & fresh basil
Instructions
- Line a baking sheet with parchment paper, then add your gnocchi, chopped onion, chopped garlic, whole cherry tomatoes, and sliced Italian sausage on top.
- Add your olive oil and seasonings, and toss to coat, then flatten everything out into an even layer.
- Bake at 425°F for 25-30 minutes until the top is slightly browned.
- While the gnocchi bakes, make your tahini herb sauce by blending all ingredients, then season to taste with salt and pepper.
- Add a handful of spinach to the top of the cooked gnocchi and mix it in. The heat from the dish should wilt the spinach. If it does not, you can always put it back in the oven for another minute or two.
- Drizzle as much of your tahini herb sauce on top as you’d like, I used about half of it for the whole dish, but adjust to your liking. Add some fresh parmesan cheese, and serve.