Sheet Pan Gnocchi and Sausage
Sheet Pan Gnocchi & Sausage is an easy one-pan dinner with crisp gnocchi, juicy sausage, tomatoes, and zucchini. Parmesan and lemon zest add the perfect finishing touch.
Ingredients
Scaled from 4 servings
- 1 pound gnocchi (shelf stable, 1 package)
- 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)
- 1 ½ teaspoons minced garlic (about 2 small cloves)
- ¼ cup shredded Parmesan cheese
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
Instructions
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Preheat the oven to 425°F.
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On a large 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.
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Break apart the sausage into large pieces, about 1-inch, and add to the baking sheet. Bake for 10 minutes.
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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.
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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.
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Remove from the oven and stir to combine all of the ingredients.
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Sprinkle with parmesan cheese, lemon zest, and chili flakes. Drizzle with additional olive oil if desired.
Nutrition
Per serving
| Calories | 590 |
|---|---|
| Fat | 36 |
| Saturated fat | 12 |
| Unsaturated fat | 22 |
| Cholesterol | 68 |
| Sodium | 1407 |
| Carbohydrates | 47 |
| Fiber | 4 |
| Sugar | 4 |
| Protein | 20 |