Target: 6 × 4 inches · landscape

Sheet-Pan Chicken Sausage, Gnocchi, and Vegetables

37 min · 4 servings

Ingredients

□ 1 (16 oz) package shelf-stable potato gnocchi

□ 12 oz fully cooked Italian chicken sausage, sliced into 1/2-inch rounds

□ 1 lb broccoli florets, cut into bite-size pieces

□ 1 medium red onion, cut into 3/4-inch wedges

□ 1 pint cherry tomatoes

□ 3 tbsp extra-virgin olive oil

□ 1 tsp kosher salt

□ 1 tsp Italian seasoning

□ 1/2 tsp garlic powder

□ 1/4 tsp freshly ground black pepper

□ 1 medium lemon

□ 1/2 cup finely grated Parmesan cheese

1. Heat oven to 425 F. Slice sausage, cut broccoli and onion, and keep tomatoes whole.

2. Toss gnocchi, sausage, broccoli, and onion with oil and seasonings. Roast 15 minutes until edges begin to brown.

3. Turn the pan, add tomatoes, and roast 10 minutes more until blistered and tender.

4. Finish with lemon and Parmesan, toss gently, and serve while the gnocchi edges stay crisp.

Cook’s note: Leave open space on the pan so the gnocchi and vegetables roast rather than steam.