Meet Sheet Pan Sausage Meatballs with Gnocchi – pillowy baked gnocchi with a golden exterior, sausage meatballs, colourful veggies and a sprinkle of cheddar, all roasted together for a simple, flavour-packed meal.
Ready on just one tray and with minimal prep, this dinner is the ultimate weeknight winner. It’s effortless, filling and perfectly balanced, making it ideal for busy evenings when you want something satisfying without the fuss
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Calories in Sheet Pan Sausage Meatballs with Gnocchi
This recipe serves 4 and is 538 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
For the sheet pan gnocchi and sausage meatballs:
- Low calorie sausages of choice – used to make the meatballs. I discard the skins and roll the sausage filling into bite-sized meatballs. Any low calorie sausages you like will work. I used mild italian, so if using a plain sausage, I recommend doubling up the seasoning and add half into the sausage mix.
- Gnocchi – I used vacuum-packed gnocchi, but fresh gnocchi works just as well. Roasting them gives a golden exterior while keeping them soft and pillowy inside.
- Onion – Adds a sweet, savoury base to the dish.
- Seasonings – Garlic powder, onion powder, paprika, parsley, red chilli flakes - these bring flavour and warmth to the meatballs and veggies.
- Red bell pepper – Adds colour and a subtle sweetness.
- Zucchini (courgette) – Roasts beautifully and pairs well with the sausage and gnocchi.
- Grape tomatoes (baby Roma) – Burst when roasting, adding juiciness and a touch of tang.
- Sweetcorn – Adds a touch of sweetness and colour to the dish, roasting beautifully alongside the other vegetables. I use frozen, but canned is fine also.
- Olive oil – Helps everything roast evenly and adds a touch of richness.
- Cheddar – Sprinkled over the top at the end, it melts slightly for a savoury finish that brings the whole dish together.
- Salt and Pepper: Simple but essential for seasoning and balancing all the flavours. These basic yet essential flavour enhancers are key for elevating the taste of your dishes. No food will ever be bland when these are used to season to taste.
For the spicy mayo:
- Greek yoghurt – Adds creaminess and a tangy flavour.
- Light mayonnaise – Keeps the sauce rich but lighter than full-fat mayo.
- Lemon juice – Adds brightness and balances the spices.
- Cayenne – Brings a gentle heat.
- Paprika – Adds warmth and subtle smokiness.
- Garlic powder – Gives a savoury depth.
- Salt and pepper – Enhances all the flavours.
- Granulated sweetener – Optional, to add a touch of sweetness if desired.
- Water – A little, to thin the mayo to your desired consistency for drizzling.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This recipe is very adaptable, so you can switch up ingredients to suit your tastes or what you have in the kitchen:
- Protein: Use homemade meatballs of your choice, frozen meatballs, or keep sausages whole. Chicken thighs also work as an alternative.
- Cheese: Swap the cheddar for feta, parmesan, or any other cheese you prefer.
- Vegetables: Try different vegetables such as broccoli, green beans, mushrooms, or asparagus for a new twist.
- Gnocchi: Try frozen cauliflower gnocchi, sweet potato gnocchi, or butternut squash gnocchi for a variation (note: recipe hasn’t been tested with these).
- Sauce: If you don’t like spicy mayo, you can simply use light mayo or flavour it with garlic, parsley and lemon juice for a milder drizzle.
Tips for a Perfect Sheet Pan Meal
Give your ingredients plenty of space to roast properly – overcrowding can cause steaming instead of browning. Spread everything in a single layer on a large sheet pan (baking tray), or use two trays if needed. Lining the pan with parchment makes clean up easier and prevents sticking.
Don’t skip the olive oil – it helps the gnocchi, meatballs, and vegetables roast beautifully and keeps everything tender. Roast the gnocchi for a golden exterior while keeping them soft inside, and make sure meatballs are evenly sized so they cook evenly. Sprinkle the cheese on at the end so it lightly melts without burning.
Sides for Sheet Pan Sausage Meatballs with Gnocchi
This sheet pan dinner is satisfying on its own, but it pairs beautifully with a simple salad or some extra green vegetables. A fresh side salad with baby greens, cucumber, red onion, and a light vinaigrette works perfectly to balance the richness of the gnocchi and meatballs.
You can also serve it with roasted or steamed green vegetables, such as broccoli, green beans, asparagus, or peas. These add extra colour, crunch, and nutrients, making the meal feel complete and well-rounded.
More Sheet Pan Recipes
Looking for more sheet pan meals and tray bakes? Check out the following:
See more Sheet Pan Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Sheet Pan Sausage Meatballs with Gnocchi
Freezing isn’t recommended, as the gnocchi can change texture once frozen
This sheet pan dinner can be stored in an airtight container in the fridge for up to 2–3 days.
Reheat in the oven at 180°C (350°F) for around 10–15 minutes, until warmed through.
No – olive oil is essential for this recipe. It helps the gnocchi, meatballs, and vegetables roast properly, giving them colour and keeping everything tender. Low calorie sprays won’t provide the same browning or flavour, and the gnocchi may end up dry or unevenly cooked.
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Recipe Card
Sheet Pan Sausage Meatballs with Gnocchi
A quick, all-in-one sheet pan dinner featuring golden gnocchi, homemade sausage meatballs, colourful veggies, and a sprinkling of melted cheddar.
Ingredients
- 1lb (455g) of low calorie sausages of choice
- 17oz (500g) pack of gnocchi
- 1 onion, chopped
- 1 red bell pepper chopped
- 16 grape tomatoes, halved (or can use cherry)
- 1 zucchini (courgette) chopped
- 1 tablespoon of olive oil
- 2 teaspoons of paprika
- 1.5 teaspoons of garlic powder
- 1 teaspoon of onion powder
- 1 tablespoon of dried parsley
- pinch of red chilli flakes
- salt and black pepper
- ¾ cup (120g) of frozen corn
- 2.8oz (80g) of reduced fat cheddar, grated
For the spicy mayo:
- 3 tablespoon of fat free greek yoghurt
- 3 tablespoons of light mayonnaise
- 1 teaspoon of paprika
- pinch of cayenne (add more of less for your preferred spice level)
- 1 tablespoon of lemon juice
- ½ teaspoon of garlic powder
- pinch of salt
- granulated sweetener (optional)
Instructions
Make the spicy mayo:
In a bowl, combine the Greek yoghurt, mayonnaise, paprika, cayenne, garlic powder, salt, and lemon juice. Add granulated sweetener if you like a touch of sweetness, then loosen with a little water to your desired consistency. Cover and set aside.
For the sheet pan meal:
- Preheat the oven to 200°C fan / 220°C / 425°F / Gas Mark 7.
- Remove the skins from the sausages and form the filling into 16 meatballs.
- Line a large sheet pan with parchment paper. Add the gnocchi, onion, zucchini, red pepper, tomatoes, olive oil, paprika, garlic powder, parsley, onion powder, and red chilli flakes. Toss everything together until evenly coated.
- Spread the mixture in a single layer on the tray and nestle the meatballs in between. Season with salt and pepper.
- Bake for 30 minutes, until the meatballs are cooked through and the gnocchi is lightly golden. Add the sweetcorn and sprinkle the cheddar over the top for the last 10 minutes of baking, until the cheese is lightly melted.
- Serve the sheet pan gnocchi and sausage meatballs drizzled with the spicy mayo.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Note: I used mild italian, so if using a plain sausage, I recommend doubling up the seasoning and add half into the sausage mix.
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 538Total Fat 23gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 18mgSodium 862mgCarbohydrates 58gFiber 5gSugar 5gProtein 31g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
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