Yield: 4 servings
Gnocchi and Sausage Bake
This gnocchi and sausage bake is the perfect weeknight dinner. All you need is one pan and 30 minutes! Plus it couldn't be easier to make.
Ingredients
- 1 12-18 oz package of shelf stable potato gnocchi
- head broccolini, cut into 1 inch pieces
- 3 cloves garlic, minced
- ¼ cup extra virgin olive oil
- dash salt, to taste
- red pepper flakes, optional
- 3-4 pork sausage
- 1 pint cherry tomatoes
- parmesan cheese, grated on top
- lemon, juice
Instructions
- Preheat oven and prep ingredients. Preheat the oven to 425. Line a baking sheet with parchment paper. Add gnocchi, broccoli, and garlic to pan then drizzle with olive oil. Toss until fully combined then spread evenly. Season with salt and red pepper flakes.
- Add sausage. Pinch the sausage into bite sized pieces and place onto the veggies & gnocchi.
- Bake then add tomatoes. Bake for about 10-15 minutes. While baking, toss the tomatoes is a little bit of olive oil. Then add to baking sheet. Bake the sheet pan for another 15-20 minutes. Until the gnocchi is crispy and tomatoes are starting to burst.
- Remove from oven and enjoy. Remove sheet pan from oven, squeeze 1/2 lemon over it and top with fresh parmesan. Serve onto plates and top with more parmesan if you'd like!
Notes
- You will be using shelf stable, uncooked gnocchi for this meal.
- For best results, serve this gnocchi and sausage bake hot with fresh parmesan and lemon juice.
- In order for this to be gluten free make sure you use gluten free potato gnocchi.
- Have fun with it, you can add any veggies you desire. It would be delicious with asparagus and red onion as well.
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