Sheet Pan Pesto Gnocchi

• porcje: 4-5 servings
• czas aktywny: 10 minutes
• całkowity czas: 45 minutes

Składniki

1 (14-16 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

Few handfuls spinach

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. Can also add spinach for last few minutes or may be fine to just toss with the pesto after and it will still wilt.

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. Would be fine (I think) and healthier without or with less burrata.

Wartości Odżywcze

• Wielkość Porcji: 1.2 cups
• Kalorie: 491 kcal
• Tłuszcz Całkowity: 24 g
• Tłuszcz Nasycony: 4.5 g
• Sód: 990 mg
• Węglowodany Całkowite: 48 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 5 g
• Białko: 22 g