Crispy Sheet Pan Gnocchi and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound fresh, shelf-stable, or frozen potato gnocchi2 medium bell peppers, cut into 1-inch chunks12 oz Italian Chicken Sausage, sliced1 pint grape or cherry tomatoes1 small red onion, cut into 1-inch chunks4 cloves garlic, smashed1 tsp coarsely chopped fresh rosemary leaves1/4 tsp kosher saltFreshly ground black pepper2 tbsp olive oil2 tbsp coarsely chopped fresh basil leavesGrated Pecorino Romano or Parmesan cheese, for serving
• Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.
• Place the gnocchi, peppers, sausage, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.
• Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMANDALLY.
• Place the gnocchi, peppers, sausage, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.
• Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMANDALLY.
Nutritional Info Amount Per Serving
- Calories: 491.4
- Total Fat: 18.5 g
- Cholesterol: 90.0 mg
- Sodium: 1,262.4 mg
- Total Carbs: 63.4 g
- Dietary Fiber: 3.5 g
- Protein: 20.5 g