Sheet Pan Sausage, Gnocchi, and Roasted Veggies is the ultimate one-pan dinner that's both quick and healthy! This recipe combines savory sausages, crispy gnocchi, and perfectly roasted vegetables like Brussels sprouts, carrots, and acorn squash. Now you might be wondering -- gnocchi on a sheet pan? Just trust me on this one! The gnocchi gets the perfect crispy exterior and soaks up the delicious sausage flavor!
With simple seasoning and minimal prep time, this easy sheet pan dinner is perfect for busy weeknights or meal prep.
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
4 Chicken Sausages
12 oz Gluten Free Gnocchi
2 cups Carrots, chopped
2 cups Brussels Sprouts, halved
1 Acorn Squash, sliced into ½-inch thick rounds
Avocado oil spray
2 tsp Salt
2 tsp Pepper
1 tbsp Garlic Powder
½ tbsp Paprika
½ tsp Cinnamon
Instructions:
Preheat your oven to 400°F and spray a sheet pan with avocado oil.
Wash and prepare your vegetables. Halve the brussels sprouts, chop the carrots, and slice the acorn squash into ½-inch rounds.
In a large bowl, toss the brussels sprouts and carrots with salt, pepper, garlic powder, and paprika. For the acorn squash, add a sprinkle of cinnamon to the same seasoning mix.*
Slice the sausages and toss with the gnocchi in another bowl. Add a pinch of salt, pepper, and a light spritz of avocado oil.
Spread everything evenly on the sheet pan. Bake for 20 minutes, giving everything a good toss at the 10-minute mark.
After 15 minutes, remove the sausage and gnocchi. Let the veggies roast for an additional 5 minutes until perfectly tender and caramelized.
*This is a measure with your heart recipe! I have given general guidelines but season according to how your heart leads you!
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