Sheet Pan Gnocchi and Sausage
30-Minute Sheet Pan Gnocchi Sausage with garlic herb and lemony dressing and fresh spinach is simple, bursting with flavor, and completely crave-able.
Servings:4 servings
Ingredients
- 12 ounces dry gnocchi
- 2 turkey kielbasa sausages, cut into 1/4-inch rounds
- 1 pint grape tomatoes
- 2 teaspoons minced garlic
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- ½ teaspoon dried herbs , or 2 teaspoons fresh herbs, see note
- ¼ teaspoon crushed red pepper flakes
- 1-2 cups fresh greens, see note
Herb Dressing (optional)
- ¾ cup olive oil
- ¼ cup water
- 2 tablespoons fresh-squeezed lemon juice
- 1 teaspoon minced garlic, or 1/2 teaspoon garlic powder
- 1 tablespoon fresh herbs, like parsley, cilantro, dill, thyme, basil OR 1 teaspoon dried herb blend
- generous salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- On a large, rimmed sheet pan combine gnocchi, sausage, tomatoes, garlic, olive oil, salt, pepper, red pepper flakes, and herbs. Toss to combine, then spread out on the sheet pan.
- Bake in preheated oven for 20-25 minutes until gnocchi is tender and tomatoes burst.
- Combine dressing ingredients in a blender or food processor and pulse for 30 seconds.
- Remove from oven and toss the fresh greens in with the gnocchi and sausage mixture. Drizzle herb dressing over the top and serve.
Notes
Herbs: for fresh, I like to use parsley, cilantro, basil, and/or thyme. Sometimes I used fresh baby dill and it is so delicious. For dried herbs, I love Herbs de Provence herb blend.
Greens: I used a combination of baby spinach and kale. Arugula is also a favorite!
Nutrition
Calories: 613 kcal, Carbohydrates: 37 g, Protein: 15 g, Fat: 46 g, Saturated Fat: 7 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 31 g, Trans Fat: 1 g, Cholesterol: 42 mg, Sodium: 1221 mg, Potassium: 499 mg, Fiber: 4 g, Sugar: 3 g, Vitamin A: 1859 IU, Vitamin C: 26 mg, Calcium: 58 mg, Iron: 5 mg
