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Sausage and Gnocchi Sheet Pan Dinner
This healthy and delicious one pan meal combines pillowy gnocchi with smoky and savory andouille chicken sausage.
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Prep Time
5
minutes
mins
Cook Time
13
minutes
mins
Course
Main Course
Servings
4
Equipment
sheet pan
Ingredients
US Customary
Metric
1x
2x
3x
▢
11
oz
al fresco Smoked Andouille Chicken Sausage, sliced
▢
12
oz
fresh gnocchi
▢
1/2
cup
sundried tomatoes in oil
▢
2
cups
baby spinach
▢
1
tsp
salt
▢
1/2
tsp
black pepper
▢
1/4
cup
parmesan cheese
Instructions
▢
Preheat the oven to 400 degrees.
▢
Add the gnocchi and sundried tomatoes to a bowl. Toss to fully coat the gnocchi in the oil and combine.
▢
Spread the sliced sausage onto the baking sheet. Add the gnocchi and sundried tomatoes.
▢
Season with salt and pepper.
▢
Bake for 15-20 minutes until the gnocchi are fluffy.
▢
Remove from the oven and add the spinach. Using a spatula toss to combine. The residual heat should wilt the spinach.
▢
Top with the parmesan cheese.
▢
Serve immediately and enjoy!
Notes
For this recipe I am using
al fresco Smoked Andouille Chicken Sausage
.
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#uncomplicatedchef
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