Sheet Pan Cauliflower Gnocchi with Chicken Sausage
This sheet pan cauliflower gnocchi with chicken sausage pairs crisp roasted gnocchi, broccoli, and savory sausage for an easy weeknight dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 (12-ounce) bag frozen cauliflower gnocchi do not thaw
- 12 ounces fully cooked chicken sausage sliced into coins
- 4 cups broccoli florets bite-size
- 2 tablespoons olive oil divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan for serving
Instructions
Instructions
- Heat the oven to 425°F and line a large sheet pan with parchment.
- Toss frozen cauliflower gnocchi and broccoli with 1 tablespoon olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Spread the gnocchi and broccoli in one layer and roast for 15 minutes.
- Add sliced chicken sausage and the remaining olive oil; toss to coat.
- Roast for 12 to 15 minutes more, turning once, until the gnocchi is browned and the broccoli is tender.
- Sprinkle with Parmesan and serve hot.
Notes
Keep the gnocchi frozen so it roasts instead of becoming soft.
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