Sheet Pan Gnocchi with Pesto

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 40 minutes

Zutaten

24 ounces frozen cauliflower gnocchi, can sub for 16 ounces shelf stable gnocchi

1 cup cherry tomatoes

1 small zucchini sliced into half moons (about 1 cup)

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

1 pound ground sweet Italian chicken sausage (can sub for hot Italian or 12 ounces of pre-cooked chicken sausage, sliced)

1 cup pesto of choice, I use this dairy-free one

Anweisungen

Preheat oven to 400F. Prepare a large sheet pan.

Add the gnocchi, cherry tomatoes, and zucchini to the sheet pan. Cover with the olive oil, salt, ground black pepper, garlic powder, and red pepper flakes. Use clean hands to toss and evenly coat.

Divide the chicken sausage (removed from casings if applicable) into about 20 evenly sized balls and place on the sheet pan, evenly dispersing throughout without overlapping. Bake for 30-40 minutes, until the cherry tomatoes are bursting, sausage has cooked, and the gnocchi has crisped up.

Remove from the oven and immediately drizzle the pesto over top, then divide evenly among 4 plates.