Description
This Sheet Pan Gnocchi & Sausage is a one-pan delight featuring flavorful sausage, tasty cherry tomatoes, and tender zucchini. It’s quick, easy, and perfect for a family dinner!
Ingredients
Scale
- 1 pound gnocchi, shelf stable
- 2 tablespoons olive oil, divided
- ½ teaspoon dried basil, divided
- ½ teaspoon kosher salt, divided
- ¼ teaspoon black pepper, or to taste, divided
- 3 Italian sausage links, hot or mild, casings removed
- 1 pint cherry tomatoes
- 1 small zucchini, sliced ½-inch
- 1½ teaspoons minced garlic, about 2 small cloves
- ¼ cup shredded parmesan cheese
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 425°F.
- On a large rimmed baking sheet, toss the gnocchi with half of the olive oil, ¼ teaspoon dried basil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper.
- Break apart the sausage into large pieces, about 1-inch, and add to the baking sheet. Bake for 10 minutes.
- While the gnocchi and sausage are roasting, toss the cherry tomatoes and zucchini with the remaining tablespoon of olive oil, minced garlic, and remaining seasonings.
- Add the veggie mixture to the pan and continue to bake for an additional 12 to 16 minutes or until the zucchini is tender and the sausage is cooked through.
- Remove from the oven and stir to combine all of the ingredients.
- Sprinkle with parmesan cheese, lemon zest, and chili flakes. Drizzle with additional olive oil if desired.
Notes
You can use any type of sausage you prefer for additional flavor.
Feel free to substitute or add any vegetables you have on hand.
For a bit more spice, adjust the red pepper flakes to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg