Let me start off by saying I'M BACK!! I *may* have taken a brief hiatus, but don't fret- I got a kickin' dinner for you.
There have been many times this summer where I have come home from work, ready to turn up in the kitchen, and pump out a delicious meal. The downside? TONS. OF. DISHES. Nobody likes washing 600 bowls, pots, and pans after making a homemade dish. However, I discovered one pan meals. Let me tell you- they are complete game changers.
Sheet pan dinners are so effortless- just toss everything together on a single pan, bake, and devour! They are extremely versatile too. It is so easy to switch out veggies, meat, or starches for what you like. Let me share one of my favorites!
I really liked this method of cooking gnocchi. It was a step away from the traditional "pasta" way. Baking gnocchi gives it a crispy outside while maintaining a pillow-like inside. Trust me, it's so good.
Some key tips:
1. I used chicken sausage in this recipe- it is my favorite kind of sausage. Feel free to swap it out for your favorite! Or just don't use it at all (but I think you'd be missing out...)
2. I stirred in pesto sauce at the end. Marinara or no sauce works just as well!
Sheet Pan Sausage and Gnocchi
Serves: ~3 servings
Total Time: 25 minutes
Ingredients:
- 1 bag frozen gnocchi
- 1/4 cup olive oil
- 1 pint cherry tomatoes, halved
- 6 roasted red pepper chicken sausage links, cut into 1 inch pieces
- 1 pint white mushrooms, halved
- 1 zucchini, cut into 3/4 inch quarter slices
- Salt to taste
- Pepper to taste
- Garlic powder to taste
- Pesto
Steps:
1. Preheat oven to 425 degrees Fahrenheit
2. In a large bowl, toss all ingredients together EXCEPT the pesto sauce. Dump on baking sheet after thoroughly mixed.
3. Bake in the oven for 15 minutes or until sausage and gnocchi are fully cooked
4. Remove from oven. Stir in pesto either with your own portion or all of it and enjoy!
Comments