Description
This Sheet Pan Gnocchi recipe has it all! Crispy gnocchi, tender veggies, zesty sausage, Calabrian peppers, and lots of bright, garlicky, cheesy flavor you’ll love! This is an elevated sheet pan dinner that comes together effortlessly. All you need are a few simple ingredients and a few minutes to add everything to the sheet pan. The result is a delicious weeknight dinner that comes together without a lot of fuss!
Ingredients
Units
Scale
- 16 oz gnocchi
- 1 red onion, thinly sliced
- 1 teaspoon chopped Calabrian chili peppers
- 6 cloves garlic, finely minced or crushed
- zest of 1 lemon
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound ground Italian chicken sausage, removed from the casing
- 2-3 cups chopped kale
- 1/2 cup grated parmesan, for serving
- lemon juice, for serving
Instructions
- Preheat oven to 425 degrees and line a large sheet pan with parchment paper.
- Add the gnocchi, sliced red onion, Calabrian chili peppers, garlic, lemon zest, olive oil, salt, and black pepper to a large mixing bowl. Toss everything until well combined and the gnocchi is completely coated.
- Transfer the gnocchi to the lined sheet pan and spread out in an even layer.
- Break the chicken sausage into 1 inch pieces and dollop them around the sheet pan.
- Bake the gnocchi for 35-40 minutes until the gnocchi and sausage are crisp and browned, flipping halfway through.
- Remove the gnocchi from the oven and add the chopped kale to the sheet pan. Use tongs to toss the kale with the gnocchi and sausage.
- Return the sheet pan to the oven and bake for an additional 5-10 minutes until the kale is tender.
- Remove the gnocchi from the oven and finish with a squeeze of lemon juice and plenty of fresh grated parmesan cheese.
Notes
Once cool, store your sheet pan gnocchi in an airtight container in the fridge for up to 3 days.
To serve, reheat leftovers in the oven at 375°F or in a hot skillet until warmed through. The microwave also works, but the gnocchi may become a little soggy.
