Oven-Baked Gnocchi with Plant-Based Sausage
Main Dish · Quick Meals · Vegetarian · Dairy-Free · Nut-Free · Time: 40 minutes · Servings: 2-3 · Difficulty: Easy
Golden pillowy gnocchi, juicy tomatoes, and herby sausage—roasted together in one cosy pan.
If you’re looking for a satisfying dinner that basically makes itself, this is the recipe for you. There is something almost magical about what happens to gnocchi in the oven; instead of the usual soft texture from boiling, they turn golden and slightly crisp on the outside while staying pillowy in the center.
I love this meal because it’s incredibly honest. You simply toss everything onto a baking sheet and let the oven do the work. The cherry tomatoes roast until they burst into a natural sauce, the onions caramelize, and the garlic infuses everything with a mellow sweetness. Since I don't eat pork or beef, using a high-quality plant-based sausage is my favorite way to add a hearty, herby depth that makes the whole house smell like a rustic Italian kitchen. It’s the kind of meal that feels like a warm hug after a long day.
How to Enjoy It
This is truly a "from the oven to the table" kind of meal. There’s something so satisfying about serving it straight from the tray while it’s still bubbling.
• The Finish: I like to scatter a few extra sprigs of fresh thyme over the top and add a drizzle of high-quality extra virgin olive oil. If you have a tolerance for spice, a pour of Olio Piccante (Italian chili oil) is even better—it brightens up the roasted flavors and adds a beautiful warmth to the dish.
• Add a Green: A simple arugula (rocket) salad with a squeeze of lemon is all you need. The peppery bite of the greens cuts through the richness of the gnocchi and sausage.
• The Best Part: This is the ultimate "low-cleanup" dinner. Since everything happens on one tray, you can actually spend your evening relaxing instead of standing at the sink. It’s my go-to for those weeknights when I want a proper home-cooked meal but don't have the energy for a mountain of dishes.
Ingredients
- 500 grams 500g store-bought gnocchi (Fresh homemade gnocchi is too soft for this recipe. If using homemade, let it rest overnight in the fridge before cooking.)
- 3 pieces 3 pieces vegan sausage (I use Beyond Meat, but feel free to use whatever sausage you have—vegan, vegetarian, or regular all work here)
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- Freshly cracked black pepper, to taste
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 whole onion, cut into 4 wedges
- 200 grams cherry tomatoes
- 3 cloves whole garlic, crushed (just to infuse flavour)
Directions
- Prep the tray Preheat your oven to 220°C (425°F). On a large baking sheet, add the cherry tomatoes, onion wedges, gnocchi, and crushed garlic cloves.
- Add the sausage Tear the vegan sausage into bite-sized chunks with your hands and scatter over the tray. If your sausage is on the firmer side, slice it into thick rounds instead.
- Season and add herbs Drizzle everything with olive oil and season with salt and freshly cracked black pepper. Nestle the thyme and rosemary sprigs on top to infuse everything as it roasts.
- Roast to perfection Place the tray in the oven and roast for 15 minutes. Remove and gently stir everything to ensure even cooking. Return to the oven and roast for another 20-25 minutes, until the gnocchi is lightly golden, the sausage is browned, and the tomatoes are soft and bursting.