Description
This quick and easy Sheet Pan Gnocchi with chicken sausage, broccoli, and tomatoes roasts on one pan with no boiling. Ready in about 35 minutes.
Ingredients
Scale
- 1 pound shelf stable potato gnocchi
- 12 ounces raw mild Italian chicken sausage, casings removed
- 1½ cups cherry tomatoes
- 2 cups fresh broccoli florets
- ½ large red onion, cut into wedges
- 3 tablespoons extra virgin olive oil
- ¼ cup pesto
- Parmesan cheese, for serving
Instructions
- Preheat the oven to 425°F.
- Add the gnocchi, tomatoes, broccoli, and red onion to a large rimmed sheet pan. Drizzle with olive oil and toss to coat. Spread into a single layer.
- Pinch the sausage into pieces about the size of a gnocchi and scatter them over the pan.
- Bake for 12 minutes. Toss, then bake for another 12 to 15 minutes, until the gnocchi is golden and the sausage is cooked through.
- Drizzle with pesto and toss. Serve with Parmesan cheese.
Notes
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 433
- Sugar: 3.4 g
- Sodium: 768.1 mg
- Fat: 20.4 g
- Saturated Fat: 4 g
- Carbohydrates: 52 g
- Fiber: 2.7 g
- Protein: 13.3 g
- Cholesterol: 19.9 mg