Crispy Sheet Pan Gnocchi with Sausage and Vegetables
Crispy Sheet Pan Gnocchi with Sausage and Vegetables is an easy, healthy, weeknight dinner that should be on your table soon. A simple mixture of roasted veggies, crispy potato gnocchi, and your choice of sausage is just what the doctor ordered. Top this one with some freshly grated parmesan cheese!
Course: Main Dish
Keyword: gnocchi with sausage and vegetables, sheet pan gnocchi, sheet pan meal
Author: Sue Ringsdorf
12oz.chicken sausage- or other fully cooked sausage
3/4poundbrussels sprouts- outer leaves removed and halved
1mediumsweet potato- chopped
kosher salt and freshly ground black pepper- to taste
freshly shredded parmesan cheese- to serve
Preheat oven to 425 degrees. Prepare two baking sheets with parchment paper.
Chop sausage and veggies in bite sized pieces. See blog pictures for approximate size I used.
Combine the veggies, sausage, and packaged gnocchi in a large bowl. Drizzle with olive oil and toss.
Spoon mixture on to prepared baking sheets. Top with kosher salt and freshly ground black papper.
Roast in oven, rotating the pans between two baking racks about halfway through process. Remove from oven when the veggies are fork tender, and the gniocchi is soft inside.
Serve with some freshly grated parmesan cheese.
Note: I've also tried this recipe with some pesto sauce instead of olive oil, and it is DELICIOUS that way too!