Sheet Pan Gnocchi with Sausage and Green Beans
Instead of boiling gnocchi, we roast it in the oven alongside a few complementary ingredients. The result is a delicious 25-minute dinner, all prepared on a single sheet pan.
Ingredients
- 1 17.5-ounce package shelf-stable potato gnocchi
- 2 1/2 Tbsp. olive oil, divided
- Kosher salt and black pepper
- 8 oz. Italian sausage, casings removed
- 8 oz. green beans, trimmed
- 4 cloves garlic, thinly sliced
- 1/2 tsp. red pepper flakes
- 1 5-ounce package baby kale
- 1 tsp. lemon zest
- Ricotta, for serving
- Grated Parmesan, for serving
Instructions
- Heat oven to 425°F. On large rimmed baking sheet, toss gnocchi with 11/2 tablespoons oil and 1/2 teaspoon black pepper. Arrange in even layer. Break off sausage pieces and add to pan. Roast 10 minutes.
- In medium bowl, toss green beans and garlic with remaining tablespoon oil, red pepper flakes, and 1/4 teaspoon salt. Toss gnocchi and sausage on baking sheet, scatter green bean mixture on top, and roast until everything is golden brown and tender, 8 to 10 minutes more.
- Scatter kale over pan and roast until wilted, 2 minutes. Toss with lemon zest. Serve over ricotta and sprinkle with Parmesan if desired.
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