Sheet Pan Sausage Gnocchi
by: claire cary
This sheet pan gnocchi is a simple dinner that has sausage, broccolini and a buttery parmesan flavor that is light, fresh but high in protein. Perfect for a family friendly weeknight meal!
Ingredients
- 1 pound gluten free gnocchi
- 1 bunch broccolini
- ¼ cup olive oil
- 2 tablespoons minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated parmesan divided
- 1 pound Italian sausage
- 2 tablespoons butter
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Chop up the broccolini into small, 1 inch pieces and add to a large baking sheet with the gnocchi.
- In a small dish, whisk up the olive oil, minced garlic, salt, pepper, and half of the parmesan cheese (1/4 cup).
- Pour on top of the broccolini and gnocchi and use your hands to toss really well until everything is well coated.
- Crumble up the sausage on top. I used a ground sausage, but if you are using links you can either remove them from their casings and crumble up or just cut into small (roughly 1 inch) pieces. Add to the baking sheet and spread evenly.
- Bake, uncovered, for 25-30 minutes or until the sausage is fully cooked.
- Add the butter on top and let melt, then toss to combine. Toss in the remaining 1/4 cup of parmesan. Serve as is or garnish with more parmesan, red pepper flakes, or fresh parsley. Enjoy!
Notes
If you are not gluten free, just use regular gnocchi! I do not recommend cauliflower gnocchi as it cooks much differently than potato gnocchi.
Serving: 1bowl / Calories: 613kcal / Carbohydrates: 45g / Protein: 27g / Fat: 59g / Saturated Fat: 18g / Polyunsaturated Fat: 8g / Monounsaturated Fat: 30g / Cholesterol: 95mg / Sodium: 983mg / Potassium: 305mg / Fiber: 3g / Sugar: 1g / Vitamin A: 1099IU / Vitamin C: 41mg / Calcium: 225mg / Iron: 6mg
