Easy Roasted Cauliflower Gnocchi, Sausage & Tomatoes
An easy sheet pan dinner that combines cauliflower gnocchi, sausage & tomatoes.
Ingredients
- 1 lb1 lb1 lb Sweet Italian Sausage, links (can use hot sausage)
- 24 oz24 oz24 oz Cauliflower Gnocchi (Trader Joe's), (2 bags. Do not thaw)
- 12 oz12 oz12 oz Cherry Tomato, (can be a mix of red & yellow)
- 3-4 cloves3-4 cloves3-4 cloves Garlic, minced
- 3-5 Tbsp3-5 Tbsp3-5 Tbsp Olive Oil
- Salt and Pepper
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre-heat oven to 425˚F.
- Line a rimmed baking sheet with parchment paper and set aside.
- Wash the cherry tomatoes then cut some or all of them in half, then put them on the baking sheet.
- Mince and add the garlic to the baking sheet.
- Cut the sausage into bite size pieces, then add to the baking sheet.
- Add the frozen cauliflower gnocchi to the pan, mix it all together and tucking the gnocchi in between the sausage and tomatoes.
- Drizzle with some olive oil, then sprinkle with salt and pepper. Mix it all together.
- Roast for approximately 15 minutes, stir then roast for an additional 15 minutes until the sausage is cooked and the gnocchi is tender.
- Once it is all roasted turn the broiler on high and broil for 5 min to get the tomatoes and gnocchi slightly charred. Keep a close eye on it so it doesn't burn.
Notes
When doubling the recipe use two baking sheets. I do not thaw or cook the cauliflower gnocchi prior to roasting.
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