Sheet Pan Gnocchi with Sausage
Keep dinner simple tonight and make this sheet pan gnocchi with sausage and veggies! Everything is roasted together in the oven and are tossed in pesto and fresh lemon juice.
Servings: 4 servings
Ingredients
- 16 ounce package uncooked potato gnocchi
- 4 links cooked Italian chicken sausage, sliced into 1/2 inch rounds
- 1 yellow bell pepper sliced
- 1 pint cherry tomatoes
- 1/2 red onion sliced
- 3 tablespoon extra virgin olive oil
- 1 1/2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup prepared pesto
- 1/2 lemon juiced
- 1/2 cup ricotta cheese optional
Instructions
- Preheat oven to 425° F. Line a rimmed sheet pan with foil or parchment paper for easy cleanup.
- Add the onion, peppers, and tomatoes to one half of the pan and the gnocchi and sausage to the other half.
- Drizzle everything with olive oil and season with the salt, pepper, and the Italian seasoning. Use your hands to toss together they're coated. Roast in the oven for 30 minutes, tossing halfway through the cooking time.
- Remove from the oven and add in the pesto and lemon juice. Toss everything together and serve immediately topped with dollops of ricotta and extra pesto.
Notes
Nutrition values don't include ricotta.
Nutrition
Calories: 465kcal | Carbohydrates: 51g | Protein: 18g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 880mg | Fiber: 5g | Sugar: 4g | Iron: 6mg