Sheet Pan Sausage and Gnocchi

Course: Main Course

Cuisine: Universal

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 442kcal

Author: Lauren

This Sheet Pan Sausage and Gnocchi recipe is the perfect meal for a quick and easy weeknight dinner. Made with savory sausage, tender mushrooms, and pillowy gnocchi and cooked on one pan!

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Ingredients

16 oz. ground turkey sausage I used Wegmans
12 oz. sliced baby bella mushrooms
3-4 shallots (90g) thinly sliced, ~1/2 cup or use onions
16 oz. potato gnocchi
2 Tbsp olive oil (30g)
1/4 tsp salt & black pepper each (or to taste)
1/4 tsp fresh grated parmesan (28g)
chopped basil or parsley optional

Instructions

Preheat the oven to 450 degrees F. Line your largest baking sheet with parchment paper.
Cut a small hole in the sausage wrapping, squeeze and pinch off bite sized pieces onto the baking sheet.
Add the sliced mushrooms, shallots and gnocchi. Drizzle with olive oil and sprinkle with salt and pepper. Gently toss then spread out into an even layer (try to minimize overlapping as much as possible– see notes).
Bake for about 20-25 minutes. The mushrooms and gnocchi should be good but just make sure the sausage is cooked through. Broil for 1-2 minutes at the end if desired.

Notes

Baking tip - when spreading out into an even layer on the sheet pan, try to disperse everything out and keep similar items from touching each other. This will help the mushrooms roast instead of steam and keep the sausage and gnocchi pieces from baking together. Try to spread everything out as much as possible for even roasting (this is why using your largest sheet pan helps– more room to spread out!)

Nutrition