Description
Next time you’re craving a colorful, cozy, and perfectly carb-y dinner on the fly, give my Baked Sheet Pan Gnocchi recipe a try. This vibrant traybake is loaded with crisp-on-the-outside, fluffy-on-the-inside potato dumplings, a rainbow of veggies, melty burrata cheese, and juicy chicken sausage. Best of all, it takes just 10 minutes to prep, then the oven does the rest!
Ingredients
- 16 ounces Potato Gnocchi
- 12 ounces Chicken Sausage, sliced into 1-inch pieces
- ½ large Red Onion, cut into wedges
- ½ medium Yellow Bell Pepper, sliced
- ½ medium Orange Bell Pepper, sliced
- 1 pint Grape or Cherry Tomatoes
- 3 Tablespoons Olive Oil
- 4 cloves Garlic, minced
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- Pinch of Red Pepper Flakes
- 8 ounces Burrata Cheese
- Fresh Parsley, for garnish
Instructions
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Preheat the oven to 425F.
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Spread the gnocchi, sliced chicken sausage, red onion, bell peppers and cherry tomatoes on a baking sheet.
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Combine the olive oil, minced garlic, salt, pepper and red pepper flakes in a small bowl. Drizzle the oil mixture over the gnocchi and vegetables. Toss lightly to coat with oil.
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Bake in the preheated oven for 25-30 minutes, flipping halfway through.
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Remove the pan from the oven and add the burrata cheese. Return to the oven and bake for another 4-5 minutes to warm the cheese.
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Remove and garnish with fresh parsley. Serve immediately.
Nutrition
- Serving Size: 1/4 Recipe
- Calories: 585 Calories
- Fat: 32g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g