Sheet Pan Gnocchi with Chicken Sausage and Arugula (30 Minutes!)
his Sheet Pan Gnocchi with Chicken Sausage is a ridiculously easy 30-minute dinner — no boiling required! Shelf stable gnocchi, chicken sausage, cherry tomatoes, and red onion roasted together at 425°F, then tossed with arugula, shaved parmesan, and a balsamic glaze drizzle. One pan, minimal cleanup, maximum flavor!
Servings: 6
Ingredients
- 2x 16 oz Shelf stable gnocchi
- 24 oz chicken sausage links* sliced
- 2 cups cherry tomatoes
- 1 medium red onion sliced
- 4 cloves garlic chopped
- 3 tbsp olive oil or avocado oil
- 2 tsp Italian seasoning
- 1 tsp sea salt
- 1 tsp crushed red pepper flakes (optional)
- 3 cups fresh arugula
- 3/4 cup freshly shaved parmesan cheese
- 1/4 cup balsamic glaze** for drizzle
- fresh basil leaves, torn (optional)
Instructions
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. You may need 2 baking sheets if the pan is too crowded.
- Add the gnocchi, sliced chicken sausage, cherry tomatoes, onion, and chopped garlic. Drizzle with oil, Italian seasoning, salt, and crushed red pepper (if using), and toss everything to combine.
- Roast at 425 degrees F for about 20 minutes, it could take up to 25 minutes depending on oven. At about the halfway point, toss the gnocchi a bit to evenly cook everything. Remove from oven once the gnocchi is crispy, the tomatoes are blistered and jammy, and the sausage is caramelized.
- Add the arugula on top and gently toss with balsamic glaze. Serve hot with freshly shaved parmesan cheese, and torn basil (if using).
Notes
*any pre-cooked sausage works great here. Just make sure it is pre-cooked so everything finishes on time!
**balsamic glaze is different than balsamic vinegar. The glaze is thicker, sweet and ready to drizzle. Most grocery stores carry this next to the balsamic vinegar.