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Servings:

Sheet Pan Gnocchi with Chicken Sausage and Peppers

This recipe takes sheet pan dinners to a whole new level. While we all love soft, pillowy gnocchi boiled to perfection, did you know that roasting them gives them an irresistibly soft, chewy texture? Combined with savory low-fat chicken sausage, veggies, and a quick arugula salad with roasted garlic dressing, this is one weeknight dinner that you’ll make over and over.

Total Time

35min

5.0

3 Ratings

Author: SideChef

Servings:

Ingredients

•

Red Bell Pepper

•

Yellow Bell Pepper

•

1/2

Red Onion , thinly sliced

•

1 1/2 cups

Cherry Tomatoes

•

4 Tbsp

Olive Oil , divided

•

1 tsp

Dried Oregano

•

4 cloves

Garlic , unpeeled

•

8 oz

Chicken Sausages

•

1 pckg
(8 oz)

Gnocchi

•

4 Tbsp

Grated Parmesan Cheese

Optional Arugula Salad

•

1/2

Lemon , juiced

•

2 cups

Arugula

•

1 pinch

Salt

•

1 pinch

Ground Black Pepper

Cooking Instructions

Preheat oven to 450 degrees F (230 degrees C).

Add Red Bell Pepper (1) , Yellow Bell Pepper (1) , Garlic (4 cloves) , and Cherry Tomatoes (1 1/2 cups) to the sheet pan and toss with Red Onion (1/2) and Dried Oregano (1 tsp) . Move to the side of the pan along with Olive Oil (2 Tbsp) .

Cut the Chicken Sausages (8 oz) into 1-inch pieces. Place in the middle of the sheet pan.

In a small bowl, toss Olive Oil (1 Tbsp) with Grated Parmesan Cheese (4 Tbsp) and Gnocchi (1 pckg) . Place gnocchi on the remaining space on the sheet pan.

Bake for 15-30 minutes, or until the gnocchi is turning golden brown and the veggies are browning on the edges.

Remove garlic and squeeze into a bowl. Mash with Arugula (2 cups) , Olive Oil (1 Tbsp) Ground Black Pepper (1 pinch) , and Salt (1 pinch) . Dress salad with Lemon Juice (1/2) .

Serve the salad with veggies and gnocchi. Grate additional parmesan if desired.

Nutrition Per Serving

CALORIES

385

FAT

17.9 g

PROTEIN

18.1 g

CARBS

39.5 g