Sheet Pan Pesto Gnocchi

Name: Sheet Pan Pesto Gnocchi
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 (16-oz.) pkg. uncooked potato gnocchi; 3 Tbsp. extra-virgin olive oil; 3/4 tsp. kosher salt; 1/2 tsp. black pepper; 3 links cooked Italian chicken sausage, sliced into 1/2-inch rounds (sub vegan sausage, such as Field Roast brand); 1 pint cherry tomatoes; 1 small (or 1/2 large) red onion, sliced into wedges; 1/2 cup prepared pesto (I use DeLallo brand); 8 oz. burrata cheese (optional)

4 servings

porcje

5 minutes

czas aktywny

35 minutes

całkowity czas

Zacznij Gotować

Składniki

1 (16-oz.) pkg. uncooked potato gnocchi

3 Tbsp. extra-virgin olive oil

3/4 tsp. kosher salt

1/2 tsp. black pepper

3 links cooked Italian chicken sausage, sliced into 1/2-inch rounds (sub vegan sausage, such as Field Roast brand)

1 pint cherry tomatoes

1 small (or 1/2 large) red onion, sliced into wedges

1/2 cup prepared pesto (I use DeLallo brand)

8 oz. burrata cheese (optional)

Wskazówki

Preheat oven to 425ºF. Line a large rimmed baking sheet with foil for easy cleanup.Arrange gnocchi and chicken sausage on one half of the baking sheet, and tomatoes and red onion on the other half. Drizzle everything with olive oil and season with salt and pepper; gently toss to coat.Bake for 30 minutes, tossing everything once halfway through.

Remove baking sheet from oven and add pesto; toss everything to combine. Divide into bowls, and serve with half a burrata cheese ball, if desired.

Wartości Odżywcze

Wielkość Porcji

1.2 cups

Kalorie

491 kcal

Tłuszcz Całkowity

24 g

Tłuszcz Nasycony

4.5 g

Tłuszcz Nienasycony

Tłuszcz Trans

Cholesterol

Sód

990 mg

Węglowodany Całkowite

48 g

Błonnik Pokarmowy

3 g

Cukry Całkowite

5 g

Białko

22 g