Sheet Pan Gnocchi with Sausage
This quick and easy sheet pan gnocchi is infinitely customizable and perfect for busy weeknights. Use your favorite vegetables to make it your own!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 1 (16-oz) package potato gnocchi
- 1–2 pints grape tomatoes (use two pints if you want a saucier final dish)
- Vegetables of choice, chopped into bite-sized pieces (I used broccoli, but use what you like! Carrots, cauliflower, or cabbage would all be good here too)
- 1 pound hot or mild Italian sausage, casings removed
- 3 Tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1 Tbsp dried oregano
- 2 tsp fennel seeds
- Kosher salt and black pepper
- 1/2 cup shredded Parmesan cheese
- 2 Tbsp fresh lemon juice, from about 1/2 large lemon
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Place the gnocchi, grape tomatoes, and chopped vegetables on the lined baking sheet. Tear the sausage into bite-sized pieces and scatter them over the top.
- Drizzle the olive oil over everything and season with garlic, oregano, fennel seeds, salt, and pepper. Toss together until everything is evenly coated.
- Place in preheated oven to roast for 25-30 minutes, or until vegetables are crispy and sausage is cooked through.
- While the pan is still hot, sprinkle the Parmesan on top and squeeze over the lemon juice. Break up the tomatoes with a spatula or spoon, then stir the whole thing together to coat in all that tomatoey, cheesy, lemony goodness. Serve immediately.
Find it online: https://www.emilyeatsthings.com/sheet-pan-gnocchi-with-sausage/