Tuscan Sausage Sheet Pan Gnocchi
Skip the boiling and cook everything for this Tuscan sausage sheet pan gnocchi on one pan. It takes less than 20 minutes to make and is bursting with Italian flavors.
Servings: 6 people
- 2 (12 ounce) packages gnocchi frozen, gluten free, or pantry
- 2 cups fresh spinach
- 1 (8.5 ounce) jar sun dried tomato drained
- 2 tablespoons fresh chopped basil plus more for garnish
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 1 lb Italian sausage casings removed and crumbled into pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
Preheat the oven to 400°F. Add the gnocchi, sun-dried tomatoes, spinach, garlic, and basil to a large sheet pan. Drizzle with olive oil then spread it out in an even layer. Top with crumbled Italian sausage then sprinkle with salt and Italian seasoning.
Roast in the oven for 15-20 minutes, until the sausage is cooked all the way through and no longer pink in the middle and the gnocchi is fork tender.
Stir well on the sheet pan so the ingredients soak up all the oil and flavors. This is kind of like your sauce! Top with fresh basil and red pepper flakes if desired.
Serving: 1g | Calories: 503kcal | Carbohydrates: 41.3g | Protein: 16.1g | Fat: 30.9g | Cholesterol: 57.3mg | Sodium: 1086mg | Fiber: 1.2g | Sugar: 2.6g