Description
Simple, quick and packed with flavor, this easy sheet pan gnocchi with chicken sausage and veggies is a one-pan dinner perfect for weeknights! Made with gnocchi, packed with veggies and fiber it all comes together in under 40 minutes—no boiling required! A drizzle of spinach pesto adds a fresh, herby finish.
Ingredients
Scale
- 3 tbsp Olive Oil
- 12 oz Italian Chicken Sausages, sliced into rounds
- 1 (16oz) Package Shelf-Stable Potato Gnocchi
- 1 Large Head Broccoli, cut into florets (about 3 cups)
- 2, Bell Peppers (1 Yellow, 1 Red) seeded and chopped into 1-inch pieces
- 1 (15 oz Can) Chickpeas, drained and rinsed for drizzling
- 1/4-1/3 cup Spinach Pesto for drizzling
Instructions
- Preheat your oven to 400°F and line a large sheet pan with parchment paper or foil.
- On the sheet pan, toss together the olive oil, sliced chicken sausage, gnocchi, broccoli, and chickpeas until everything is well coated.
- Spread the mixture into an even layer and bake for 25 minutes, or until the gnocchi is tender and the broccoli is mostly cooked through.
- Increase the oven temperature to 425°F. Add the bell peppers to the sheet pan and give everything a quick toss. Return to the oven and roast for another 5–7 minutes, until the peppers are just softened and the broccoli is starting to char on the edges.
- Remove from the oven and drizzle with spinach pesto just before serving.
Equipment
Buy Now → - Prep Time: 10
- Cook Time: 35
- Category: Dinner, Sheet Pan
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1/6
- Calories: 386
- Sugar: 5g
- Sodium: 750mg
- Fat: 11g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg
