Sheet Pan Gnocchi

• servings: Serves 4
• total time: 27 minutes

Ingredients

1 (16-oz) package gnocchi

1-2 pints grape tomatoes (2 pints if you want a saucier final dish)

Vegetables of choice, chopped into bite-sized pieces (I used broccoli, but use what you like! Carrots, cauliflower, or cabbage would all be good here too)

1 pound hot or mild Italian sausage, casings removed

3 Tbsp extra-virgin olive oil

3 cloves garlic, minced

1 Tbsp dried oregano

2 tsp fennel seeds

Kosher salt and black pepper

1/2 cup shredded Parmesan cheese

2 Tbsp fresh lemon juice, from about 1/2 large lemon

Directions

Preheat oven to 425F. Line a large baking sheet with parchment paper.

Place the gnocchi, grape tomatoes, and chopped vegetables on the lined baking sheet. Tear the sausage into bite-sized pieces and scatter them over the top.

Drizzle the olive oil over everything and season with garlic, oregano, fennel seeds, salt, and pepper. Toss together until everything is evenly coated.

Place in preheated oven to roast for 25-30 minutes, or until vegetables are crispy and sausage is cooked through.

While the pan is still hot, sprinkle the Parmesan on top and squeeze over the lemon juice. Break up the tomatoes with a spatula or spoon, then stir the whole thing together to coat in all that tomatoey, cheesy, lemony goodness. Serve immediately.