Sheet Pan Gnocchi & Sausage

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Sheet pan gnocchi and sausage is a simple, one-pan dinner that’s filled with roasted goodness. Tender gnocchi, juicy sausage, and recent veggies come along with easy seasonings for a fast meal the entire household will love.

sheet pan of Sheet Pan Gnocchi & Sausage with a spoon

Why Make It: There’s no must boil the gnocchi, which saves time, cuts down on dishes, and offers it a wonderfully golden, roasted texture.
Finances-Pleasant: This recipe is budget-friendly, utilizing a brief listing of easy-to-find substances and stretching three sausage hyperlinks right into a full, satisfying dinner.
Instruments: You’ll want a rimmed baking pan and parchment paper for simpler cleanup (if desired).
Serving Options: Strive serving with a easy green salad and garlic bread to spherical out the meal.

red pepper flakes , basil , oil , parmesan , tomatoes , zucchini , garlic , lemon , gnocchi , sausage , salt and pepper with labels to make Sheet Pan Gnocchi & Sausage

Ingredient Notes

Gnocchi: Shelf-stable gnocchi is the only option for roasting as a result of it holds its form and crisps up superbly on the edges.
Sausage: Select sizzling Italian sausage for slightly additional zip, or delicate to maintain it family-friendly. Swap it for hen sausage for a lighter taste. Take away the casing earlier than breaking up.
Greens:
- Depart the cherry tomatoes entire as they may soften and burst within the pan to create a fast, built-in sauce. If utilizing grape tomatoes, slice them in half first.
- Slice the zucchini ½-inch thick, so it stays tender when baked. Swap for yellow zucchini or use a mix of each for extra colour.
Variations: Add purple onions or mushrooms for additional taste, or swap zucchini for broccoli, bell peppers, or inexperienced beans. Toss in a handful of spinach after baking till flippantly wilted, or end with pesto as an alternative of olive oil for extra herb taste.

adding sausage to gnocchi on sheet pan to make Sheet Pan Gnocchi & Sausage

mixing vegetables with oil and seasonings to make Sheet Pan Gnocchi & Sausage

How you can Make Sheet Pan Gnocchi & Sausage

Season the gnocchi and bake with the sausage.
Season the veggies, add them to the pan, and roast till tender (full recipe under).
Earlier than serving, sprinkle with parmesan cheese, lemon zest, and chili flakes.

Use a Giant Sheet Pan: Unfold the potato gnocchi in a good layer and ensure it isn’t crowded, so it roasts as an alternative of steams.
Break the Sausage Into 1-Inch Items: So it stays juicy whereas it browns.
Add the Greens After the First Bake: This offers the sausage time to brown and retains the zucchini from overcooking.
Stir Every part on the Finish: If you need the gnocchi to maintain these crisp edges.

Sheet Pan Gnocchi & Sausage on a sheet pan and on a spoon

Save It For Later

Hold leftovers in an hermetic container within the fridge for as much as 4 days and within the freezer for as much as 2 months. Gnocchi and zucchini might be softer as soon as thawed and reheated.

Reheat in a 375°F oven or toaster oven till warmed via to revive a few of the gnocchi’s texture. The microwave works for comfort, however the gnocchi might be softer.

Favourite Sheet Pan Dinners

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook dinner Time 22 minutes

Complete Time 27 minutes

Preheat the oven to 425°F.
On a big rimmed baking sheet, toss the gnocchi with half of the olive oil, ¼ teaspoon dried basil, ¼ teaspoon of Kosher salt, and ⅛ teaspoon black pepper.
Break aside the sausage into giant items, about 1-inch, and add to the baking sheet. Bake for 10 minutes.
Whereas 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 combination to the pan and proceed to bake for a further 12 to 16 minutes or till the zucchini is tender and the sausage is cooked via.
Take away from the oven and stir to mix the entire substances.
Sprinkle with parmesan cheese, lemon zest, and chili flakes. Drizzle with extra olive oil if desired.

Hold leftovers in an hermetic container within the fridge for as much as 3 days and within the freezer for as much as 2 months.

Diet data offered is an estimate and can differ primarily based on cooking strategies and types of substances used.

Course Primary Course

Delicacies Italian

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