Sheet Pan Gnocchi Recipe
This dump-and-bake Sheet Pan Gnocchi dinner is the perfect weeknight meal packed with browned gnocchi, veggies, and chicken sausage.
Serving4 Servings
Ingredients
- 16 ounces uncooked potato gnocchi
- 12 ounces chicken sausage, sliced (we use Aidells Italian Style)
- 2 cups cherry tomatoes
- 2 cups diced zucchini
- 2 teaspoons minced garlic
- Olive oil
- 1 1 ounce packet of Italian dressing mix
- Parmesan cheese, for topping (optional)
Equipment
Instructions
- Preheat oven to 400℉.
- Add gnocchi, chicken sausage, tomatoes, zucchini, and minced garlic to a foil-lined baking sheet. Drizzle with olive oil, then toss with Italian dressing mix.
- Place in the oven and bake for 15 minutes. Remove from the oven and stir everything on the pan, then return to the oven and cook for another 15-20 minutes, until the sausage, veggies, and gnocchi start to brown.
- Remove from the oven and serve topped with a little bit of parmesan cheese.
Notes
This recipe uses raw, uncooked gnocchi. You can dump it straight from the package to the pan.
Nutrition
Calories: 381 kcal · Carbohydrates: 50 g · Protein: 19 g · Fat: 13 g · Saturated Fat: 3 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.02 g · Cholesterol: 60 mg · Sodium: 1294 mg · Potassium: 330 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 789 IU · Vitamin C: 30 mg · Calcium: 44 mg · Iron: 6 mg