Family-Style Sheet-Pan Gnocchi with Veggies & Chicken Sausage (30 Minutes!)
If you’re craving a cozy, comforting dinner that practically cooks itself, this sheet-pan baked gnocchi is about to become your new weeknight hero. Everything—yes, everything—gets tossed onto one big pan: tender cauliflower, colourful peppers, juicy cherry tomatoes (or broccoli if that’s what your kids prefer), and flavour-packed chicken sausage.
Ingredients
- 2 cups chopped cauliflower in 3/4-inch pieces
- 2 red or orange bell peppers cut into 1-inch pieces
- 4 cloves garlic sliced
- 1 16-ounce package potato gnocchi
- 2 pints grape or cherry tomatoes or 3 cups broccoli florets
- 1 lb mild sausages or ground sausage we like Spolumbos
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons herbes de Provence or Italian seasoning mix
- 1/2 teaspoon salt
- Black pepper to taste
- 1 to 2 tablespoons fresh lemon juice to taste
- 1/3 to 1/2 cup grated parmesan cheese crumbled feta, or tahini, to taste
Instructions
- Preheat the oven to 425°F/220°C. Line an extra- large baking sheet with parchment paper.
- Prepare the cauliflower, bell peppers and garlic as directed, adding them to the baking pan as you go. Add the gnocchi and tomatoes or broccoli to the pan. Remove the sausages from their casings if needed, and crumble the sausage meat into bite-sized pieces, scattering them over the pan as you go.
- Drizzle the olive oil over all of the ingredients on the pan. If using broccoli, you may need to use a little extra. Sprinkle the herbes de Provence or Italian seasoning mix, salt and pepper overtop. Toss, right on the pan, until coated.
- Roast for 25 to 30 minutes, giving it a rough stir halfway through and spreading the mixture back out into an even layer, until the cauliflower is lightly golden and easily pierced with a fork and the sausage is cooked.
- When ready, drizzle the lemon juice over the whole pan. If using the tomatoes, with the back of a large spoon press most of them to release their juices, then scatter the parmesan or feta over the pan and stir the ingredients together to distribute the juices and cheese. Taste, and season with salt and pepper, if desired. If using tahini instead of cheese, drizzle up to a tablespoon or so over individual servings. Serve warm.
Notes
- Sausages can be used in place of ground sausage, simply remove the meat from its casings before breaking it up to scatter over the pan.
- This makes a lot and is a great one to make ahead for a gathering or when you have family staying over and don’t want to be in the kitchen. Simply prep the veggies and sausage on the pan the night before, wrap and store in the fridge overnight. A half hour or so before you’d like to serve, you just toss them with the oil and spices and pop the pan into the oven!
- Dairy-free version: Use dairy-free gnocchi and opt for the tahini drizzle topping.
- Gluten-free version: Use gluten-free sausage (like Spolumbos) and gnocchi.
- Vegan version: Use vegan sausage and gnocchi, and opt for the tahini drizzle topping. Keep an eye that it doesn’t overcook as they vary in ingredients.
Tried this recipe?Let us know how it was!