Prep: 5 I love a good sheet pan meal on a busy weeknight, and this Tzatziki Sheet Pan Gnocchi has quickly become one of my favorites! The gnocchi gets perfectly golden and tender in the oven alongside juicy tomatoes, zucchini, and savory chicken sausage, so there’s no need to boil it separately. That homemade tzatziki sauce is so fresh and flavorful, and even my kids love this recipe! It’s the perfect fall transition meal when the weather is just beginning to cool, and the cleanup couldn’t be easier. Every bite is so good!
Quick & Easy Tzatziki Sheet Pan Gnocchi
This recipe is another great one from my Sunday Plan (opens in a new tab) over on Substack, where I share meal plans, seasonal recipes, prep tips, and grocery lists to make planning healthy meals easier. So far, all of my Sunday Plan recipes, like my Mediterranean chicken pizzas, basil chicken sheet pan dinner, and Mediterranean chicken feta bake, have been crazy popular both on Substack and here on the blog. And I’m so excited to share another with you!
This sheet pan gnocchi follows the same idea as the other recipes, using seasonal ingredients while keeping things as simple as possible. Every bite is savory, smoky, and balanced with bright notes. All you need is a single sheet pan and about 30 minutes. Dinners don’t get better (or easier) than this!
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Why You’ll Love This Recipe
- Quick, Easy, and Fuss-Free: Everything comes together in just 30 minutes, and most of the cooking happens on a single sheet pan for minimal hands-on work and cleanup.
- The BEST Flavors: Pillowy gnocchi, smoky chicken sausage, roasted veggies, lemon, and creamy homemade tzatziki create the perfect combination of savory, bright, and fresh flavors.
- Complete Meal: With protein, veggies, and carbs all in one dish, there’s no need to worry about making extra sides!
- Great for Meal Prep: I love to prep the components ahead of time or portion leftovers into containers for quick and easy lunches throughout the week.
RELATED: Butternut Squash Gnocchi
Ingredients
- Gnocchi – I use refrigerated gnocchi. Dry gnocchi may not cook well in the oven. Substitute gluten-free gnocchi if needed!
- Veggies – Mini heirloom tomatoes and zucchini add lots of color and nutrients. If you can’t find heirloom tomatoes, cherry tomatoes work well, too!
- Olive Oil (opens in a new tab) – This helps the gnocchi and vegetables roast in the oven. Avocado oil will also work if you prefer a milder flavor.
- Lemon Juice – This adds a touch of brightness. Freshly squeezed lemon juice is best, but bottled varieties are totally fine as a shortcut.
- Salt/Pepper
- Chicken and Apple Smoked Sausage – I love Applegate smoked sausage, but any brand will do.
- Tzatziki – I skip store-bought options and make a higher-protein tzatziki by combining Greek yogurt, lemon juice, olive oil, garlic, dill, and grated cucumber.
How to Make Sheet Pan Gnocchi
This is truly one of the easiest meals ever! All you need is a large sheet pan, a large bowl, and a grater. Here’s how to make this Sheet Pan Gnocchi recipe:
- Combine ingredients – Toss the gnocchi, tomatoes, and zucchini with olive oil, lemon juice, salt, and pepper on a large sheet pan, spreading the mixture out in an even layer.
- Bake – Transfer the pan to the oven and bake until the veggies just start to become tender.
- Add the sausage – While the gnocchi and veggies cook, slice the sausage. Then, add it to the sheet pan, stir to combine, and continue to bake. You’ll know the dish is done when the gnocchi is lightly golden brown, and the veggies are fork-tender!
- Make the tzatziki – In the meantime, whisk all the tzatziki ingredients (except the cucumber) in a bowl. Gently squeeze the grated cucumber in a towel, removing as much moisture as possible. This prevents the tzatziki from becoming runny! Stir the cucumber into the tzatziki.
- Serve – Drizzle the tzatziki over the finished gnocchi and veggies, and gently toss to combine. Enjoy warm with extra tzatziki as desired!
Tips
- Give everything plenty of space. Spread the gnocchi and veggies out in an even layer so they roast instead of steam and become crisp around the edges.
- Don’t skip squeezing the cucumber. Removing the excess moisture keeps the tzatziki thick and creamy instead of watery.
- Add the sausage halfway through. Since the chicken sausage is already cooked, adding it after the first 15 minutes prevents it from drying out.
- Save time with store-bought tzatziki. Homemade is delicious, but you can use your favorite prepared tzatziki if you need an even quicker dinner.
- Wait to add the tzatziki. Drizzle or toss it with the sheet pan gnocchi after baking so the sauce stays cool and creamy. I love the contrast with the warm gnocchi and veggies!
RELATED: Creamy Lemon Kale Pesto Gnocchi
Variations
Switch up the protein. Try a different fully cooked chicken sausage, turkey sausage, or even leftover cooked shredded chicken.
Use different veggies. Bell peppers, red onion, eggplant, or broccoli would all work well. Just be sure to keep the pieces similar in size so they cook evenly.
Add some heat. Sprinkle crushed red pepper flakes over the finished dish for a spicy kick.
Add more Mediterranean flavor. Finish the dish with crumbled feta, Kalamata olives, fresh dill, or parsley.
How to Store
For the best results, store the sheet pan gnocchi and tzatziki separately in airtight containers in the refrigerator for up to 3-4 days. Keeping the sauce separate prevents the gnocchi from becoming soggy.
To serve, reheat the gnocchi and veggies in the oven at 350°F for about 10 minutes or until warmed through. Or, warm leftovers in 20-30 second intervals in the microwave. Add the tzatziki just before serving.
I don’t recommend freezing this recipe! The veggies and tzatziki can become watery once thawed.
More Easy One-Pan Recipes To Try
- One-Pan Dumpling Bake Recipe
- Gallo Pinto
- Sheet Pan Breakfast Burritos
- Easy Sheet Pan Shrimp Fajitas
- Harissa Salmon Bites Bowls
- Guacamole and Shrimp Tostadas
Quick Healthy Dinner Recipes
- 30-Minute Blackened Salmon Tacos
- Healthy Sloppy Joes
- 10 Minute Pita Pizza
- 15-Minute Sushi Bowls
- 10-Minute Protein Loaded Nachos
- Sriracha Ranch Chicken Bowls
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Tzatziki Sheet Pan Gnocchi
Equipment
- Large Sheet Pan
Ingredients
Sheet Pan
- 24 ounces refrigerated gnocchi
- 12 ounces mini heirloom tomatoes (or cherry tomatoes)
- 2 medium zucchini (diced, about 2 cups)
- 2 Tablespoons olive oil (opens in a new tab)
- 1/2 small lemon (juiced)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 12 ounces chicken and apple smoked sausage (cooked)
Tzatziki
- 1 cup plain Greek yogurt
- 1 Tablespoon lemon juice
- 1 Tablespoon olive oil (opens in a new tab)
- 1 Tablespoon minced garlic
- 1/4 teaspoon salt
- 1 Tablespoon chopped dill
- 1/2 cup grated cucumber
Instructions
- Preheat the oven to 425°F.
- Combine the gnocchi, tomatoes, and zucchini on a large sheet pan.
- Drizzle with olive oil, freshly squeezed lemon juice, a sprinkle of salt, and pepper, then mix to coat evenly.
- Bake for 15 minutes.
- While baking, slice the chicken sausage.
- Add the sliced chicken sausage to the sheet pan, stir everything, then bake for another 10 minutes (or until gnocchi is lightly browned on top and the veggies are fork-tender).
- Meanwhile, mix the ingredients for the tzatziki sauce together in a bowl (except for the cucumber).
- Transfer the grated cucumber to a towel, then gently squeeze most of the excess water out.
- Add it to the tzatziki sauce, mix, and set aside.
- When the sheet pan is done baking, drizzle the tzatziki sauce over the entire thing and lightly combine.
- Serve on plates or bowls and enjoy!
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Nutrition
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