Easy Roasted Cauliflower Gnocchi, Sausage & Tomatoes (Edit recipe)

An easy sheet pan dinner that combines cauliflower gnocchi, sausage & tomatoes.
15 minutes
35 minutes
Show nutritional information
This is our estimate based on online research.
Fat:74 g
Carbohydrates:58 g
Protein:41 g
Cholesterol:139 g
Sodium:2461 mg
Fiber:16 g
Sugars:3 g
Calculated per serving.

Serves: 2

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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
  1. Pre-heat oven to 425˚F.
  2. Line a rimmed baking sheet with parchment paper and set aside.
  3. Wash the cherry tomatoes then cut some or all of them in half, then put them on the baking sheet.
  4. Mince and add the garlic to the baking sheet.
  5. Cut the sausage into bite size pieces, then add to the baking sheet.
  6. Add the frozen cauliflower gnocchi to the pan, mix it all together and tucking the gnocchi in between the sausage and tomatoes.
  7. Drizzle with some olive oil, then sprinkle with salt and pepper. Mix it all together.
  8. Roast for approximately 15 minutes, stir then roast for an additional 15 minutes until the sausage is cooked and the gnocchi is tender.
  9. 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.


When doubling the recipe use two baking sheets. I do not thaw or cook the cauliflower gnocchi prior to roasting.

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