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Sheet-Pan Gnocchi with Sausage and Pesto
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Prep Time:
20 minutes
Total Time:
50 minutes
Sheet pan roasted gnocchi with spicy Italian sausage, tomatoes, and red bell pepper, tossed in basil pesto. Flavor explosion in every bite!
Ingredients:
  • 1 package (16 oz) potato gnocchi
  • 4 tablespoons olive oil
  • 1/3 cup Progresso™ Italian panko crispy bread crumbs (from 8-oz box)
  • 1/4 teaspoon pepper
  • 1 package (10.5 oz) grape tomatoes (about 2 cups)
  • 1 medium red bell pepper, coarsely chopped
  • 2 hot Italian sausage links (from 19-oz package)
  • 1/2 cup refrigerated basil pesto (from 7-oz container)
Instructions:
  • Preheat the oven to 400°F and line a large rimmed sheet pan with parchment paper. Prepare the gnocchi according to package instructions and then drain.
  • In an 8-inch nonstick skillet over medium heat, warm 1 tablespoon of olive oil. Add bread crumbs and cook for 3 to 4 minutes, stirring often, until they turn golden brown. Then, transfer the bread crumbs from the skillet.
  • In a large bowl, combine gnocchi, the remaining 3 tablespoons of olive oil, salt, and pepper, tossing until everything is well coated. Add tomatoes and bell pepper, gently stir to coat. Spread the mixture on a sheet pan, leaving space on one end for the sausage links, arranging them slightly apart.
  • Roast in the oven for 15 minutes. Stir the gnocchi mixture and rotate the sausage links. Roast for an additional 12 to 15 minutes until gnocchi are golden brown and the sausage reaches 165°F.
  • Transfer the sausage to a cutting board and slice at an angle into 1/2-inch pieces. Return the sausage to the sheet pan. Drizzle pesto over the gnocchi and sausage mixture; lightly mix to combine. Finish by sprinkling the bread crumb mixture on top before serving.

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