Sheet Pan Pesto Gnocchi
Sheet Pan Pesto Gnocchi with burst tomatoes, sausage, and burrata. This 30 minute sheet pan dinner is as easy as it gets, and will surely become a family favorite.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Dinner, Entree
Cuisine: Italian
Diet: Vegetarian
Servings: 4
- 1 (16-oz.) pkg. uncooked potato gnocchi
- 3 Tbsp. extra-virgin olive oil
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 links cooked Italian chicken sausage, sliced into 1/2-inch rounds (sub vegan sausage, such as Field Roast brand)
- 1 pint cherry tomatoes
- 1 small (or 1/2 large) red onion, sliced into wedges
- 1/2 cup prepared pesto (I use DeLallo brand)
- 8 oz. burrata cheese (optional)
- To Make Vegetarian: Use a plant-based sausage alternative, such as Field Roast brand.
- To Make Vegan: Omit burrata and prepare a homemade pesto to ensure there is no Parmesan added. Swap the chicken sausage for a vegan sausage alternative, such as Field Roast brand.
- To Make Gluten Free: Use fresh or frozen cauliflower gnocchi, such as Trader Joe's or Whole Food's brand. (Cooking directions stay the same!) Alternatively, look for DeLallo's brand of shelf-stable gluten-free gnocchi.
Serving: 1.2cups | Calories: 491kcal | Carbohydrates: 48g | Protein: 22g | Fat: 24g | Saturated Fat: 4.5g | Sodium: 990mg | Fiber: 3g | Sugar: 5g