Sheet Pan Gnocchi and Sausage
Make this easy sheet-pan roasted gnocchi and sausage recipe for an under-30-minute meal loaded with Italian flavors.
Servings: 4
Ingredients
- 1 Pound gnocchi shelf-stable
- 1 Pint cherry tomatoes
- 12 Ounces Italian sausage I used chicken sausage, fully-cooked
- 2 Bunches broccolini cut into florets, about 3 cups florets
- 4 Tablespoons olive oil
- 1 Teaspoon kosher salt
- 2 Teaspoons Italian seasoning
- black pepper freshly ground, to taste
- ¼ cup parmesan cheese grated
- 1 Bunch fresh thyme optional
Instructions
- Preheat the oven to 425 degrees F.
- Prepare the ingredients. Cut the broccolini into bite-sized florets. Slice the chicken sausage into thin slices, about ½-inch thick.
- Add the gnocchi, tomatoes, sausage and broccolini to a large bowl. Toss the ingredients together with the olive oil, kosher salt and Italian seasoning.
- Spread the gnocchi mixture in an even layer on a large rimmed baking sheet. Space the ingredients out so that they are in a single layer, not overlapping. You can use two baking sheets if necessary.
- Place the baking sheet on the middle rack of the preheated oven. Bake for 20 to 25 minutes, stirring once halfway through cooking. Remove from the oven when the gnocchi is soft, the sausage is lightly golden brown, and the tomatoes have burst.
- Garnish with freshly cracked black pepper, fresh thyme and parmesan cheese, to taste. Serve immediately.
Notes
Use shelf-stable gnocchi: Choose store-bought shelf-stable gnocchi for the best texture when baked. Homemade or frozen fresh gnocchi may not hold up as well and could become mushy.
Choose fully-cooked sausage: Ensure the sausage you use is fully cooked, not raw. This prevents any undercooking issues and ensures it complements the dish perfectly.
Spread ingredients evenly: When spreading out the gnocchi mixture on the baking sheet, make sure it's in a single layer without overlapping. This allows everything to cook evenly and develop those delicious roasted flavors.
Stir halfway through: To ensure even cooking, stir the ingredients halfway through the baking time. This helps to promote even browning and ensures everything cooks uniformly.
End with a drizzle: Add a splash of extra virgin olive oil to your sausage sheet pan gnocchi at the end for added Mediterranean taste.
Choose fully-cooked sausage: Ensure the sausage you use is fully cooked, not raw. This prevents any undercooking issues and ensures it complements the dish perfectly.
Spread ingredients evenly: When spreading out the gnocchi mixture on the baking sheet, make sure it's in a single layer without overlapping. This allows everything to cook evenly and develop those delicious roasted flavors.
Stir halfway through: To ensure even cooking, stir the ingredients halfway through the baking time. This helps to promote even browning and ensures everything cooks uniformly.
End with a drizzle: Add a splash of extra virgin olive oil to your sausage sheet pan gnocchi at the end for added Mediterranean taste.
Nutrition
Calories: 686kcal | Carbohydrates: 53g | Protein: 23g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 69mg | Sodium: 1726mg | Potassium: 498mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2192IU | Vitamin C: 108mg | Calcium: 206mg | Iron: 7mg
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