Sheet Pan Pesto Gnocchi

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

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)

Directions

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.

Nutrition

• Serving Size: 1.2 cups
• Calories: 491 kcal
• Total Fat: 24 g
• Saturated Fat: 4.5 g
• Sodium: 990 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 22 g