Gnocchi and Sausage Tray Bake – Easy 30-Minute Dinner

The secret’s in the combo of roasting and fresh pesto. Unlike boiling gnocchi (which can make it soggy), baking it in the tray with a bit of liquid gives it golden, crispy edges while keeping it tender inside. Plus, turning sausages into mini meatballs means they cook faster and soak up all the flavour.
Here are a few more pro tips to make it the best ever:

Tips and Tricks

• Use fresh gnocchi, not the shelf-stable type. The texture is way better, and it crisps up beautifully.
• Remove sausage casings fully. Rolling them into little meatballs helps them cook evenly and soak in that lemony chicken stock mix.
• Don’t skip the homemade pesto. It’s so easy to blitz and brings SO much flavour.
• Add a little chilli if you like heat. A pinch of chilli flakes on top before roasting gives it a nice kick.
• Stir halfway for even browning. A gentle stir helps those gnocchi pieces get crispy all over.

Sausages

Go for a high-quality pork or Italian-style sausage. Something with fennel or garlic adds a nice touch.

Cherry tomatoes

Sweet and juicy, they burst and caramelise in the oven. Grape tomatoes work too!

Capsicum

Red and green for colour and sweetness. Roasting brings out their natural sugars.

Parmesan in the pesto

Use a real block of parmesan and grate it fresh for max flavour.

Fresh basil

Nothing compares. Don’t sub dried here – it’s worth buying the fresh bunch.

Garlic

Just one clove in the pesto is perfect. Don’t overpower it.

Pine nuts, pecans or almonds

Pine nuts are traditional, but almonds or pecans are great budget-friendly options.

This gnocchi and sausage tray bake is hearty enough on its own, but if you’re feeding a crowd or just feel like rounding out the meal:

• Serve with a crisp green salad dressed in lemon and olive oil.
• Add a slice of garlic bread for ultimate comfort.
• Pair with a glass of chilled pinot grigio or a light Italian red.
• For the kids, a side of steamed green beans or peas is great for balance.

And don’t forget – that homemade pesto? You might want to make a double batch. It’s amazing on toasted bread the next day!

Have leftovers (lucky you!)? This bake stores like a dream.

How to Store:

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Yes, you can freeze it! Just cool completely, portion into containers and freeze for up to 2 months.

Reheating Tips:

• Oven: Best reheated in the oven at 180°C to keep the gnocchi crispy. About 10–15 minutes.
• Microwave: It works, but the gnocchi might go a bit soft. Still delicious though!

Make-Ahead:

• You can prep the tray up to the point of baking, then cover and refrigerate it for a few hours. Pop it in the oven when you’re ready to cook.
• Pesto can be made 2 days in advance and kept in a sealed jar with a layer of olive oil on top.

If you loved this gnocchi and sausage tray bake, you’re going to be obsessed with these easy, flavourful dinners:

• Lemon Chicken Tray Bake That’ll Make Your Weeknight Dinners a Breeze
• Chicken Pasta Bake with a French Onion Twist – The Ultimate Comfort Food!
• Mediterranean Sausage Tray Bake: A Quick and Delicious Tray Bake Recipe for Busy Weeknights!
• Butter Chicken Tray Bake: The Ultimate Tray Bake Wonder
• Asian BBQ Meatball Tray Bake: Your Go-To Midweek Dinner!

Yes, but fresh gnocchi gives a much better texture. If using shelf-stable, you might want to parboil it for 2 minutes first, then drain and bake

Absolutely! Swap the sausages for veggie ones or even use chunks of haloumi. Add more veggies like zucchini or eggplant for extra bulk.

Yes – if you’re in a rush, a good quality store-bought pesto works fine. But if you’ve got 5 minutes, the homemade one here is unbeatable.