Yield: 4 servings
Sheet Pan Gnocchi and Sausage
This sheet pan gnocchi and sausage is the perfect fall dinner. All you need is one pan and 35 minutes! Plus it couldn't be easier to make. The crispy gnocchi, spicy sausage, and cozy seasonal veggies are topped with farmers cheese and pesto for a delicious meal.
Ingredients
- 1 12-18 oz package of shelf stable potato gnocchi
- head broccoli, cut into florets
- 3 cloves garlic, minced
- ¼ cup extra virgin olive oil
- dash salt, to taste
- 3-4 pork sausage
- 1 butternut squash, peeled, seeds removed, cubed
- 1 red onion, chunked
- 4 oz farmers cheese
- 4 oz pesto
Instructions
- Preheat oven and prep ingredients. Preheat the oven to 425. Line a baking sheet with parchment paper. Add gnocchi, broccoli, butternut squash, red onion 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. Bake for about 30-35 minutes. Until the gnocchi is crispy and butternut squash softens.
- Remove from oven and enjoy. Remove sheet pan from oven, top with farmers cheese and pesto. Mix it all up and serve!
Notes
- You will be using shelf stable, uncooked gnocchi for this meal.
- For best results, serve this gnocchi and sausage bake hot with lifeway kefir farmers cheese and pesto.
- 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. I couldn't find organic brussels sprouts at the time but they would be a delicious seasonal veggie to add.
- For store bought pesto I love using Gotham Greens.
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