Sheet Pan Gnocchi
Sheet pan gnocchi is an easy one-pan dinner with crispy gnocchi, savory sausage, tender veggies, and Parmesan. Simple, flavorful, and perfect for busy nights!
Servings: 4 servings
Equipment
- 1 Baking Sheet
Ingredients
- 1 pound gnocchi shelf stable or refrigerated
- 1 pint cherry tomatoes
- 3 sliced garlic cloves
- 1 small sliced red onion
- 1 medium sliced zucchini
- 1 (12-ounce) package sliced sausages
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- ½ cup shredded Parmesan cheese
- fresh chopped parsley optional for garnish
Instructions
- Preheat the oven to 425 degrees Fahrenheit. To a sheet pan, add 1 pound gnocchi, 1 pint cherry tomatoes, 3 sliced garlic cloves, 1 small sliced red onion, 1 medium sliced zucchini, and 1 (12-ounce) package sliced sausages.
- Drizzle over 3 tablespoons olive oil and sprinkle on 1 tablespoon Italian seasoning, salt and pepper. Toss to combine and spread out into an even layer. Bake for 20-25 minutes, until crispy. Top with ½ cup shredded Parmesan cheese and fresh chopped parsley and serve.
Notes
Storage and Make Ahead
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second increments until heated through.
- Freezer: Place leftovers in a freezer-safe container and store for up to 3 months. Thaw in the fridge overnight before reheating.
- Make Ahead: Chop your veggies and sausage a day in advance. Toss everything together on the sheet tray right before baking.
Nutrition
Calories: 649kcal | Carbohydrates: 52g | Protein: 27g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 1296mg | Potassium: 753mg | Fiber: 5g | Sugar: 6g | Vitamin A: 831IU | Vitamin C: 39mg | Calcium: 230mg | Iron: 7mg
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