Tzatziki Sheet Pan Gnocchi

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!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings -6 Servings

Calories 694kcal

Author Christine McMichael

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
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
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!

Video

Nutrition