Recipe Index

Ingredients

• 15¾ oz gnocchi (shelf-stable or refrigerated), 1 pound
• 1 pint cherry tomatoes
• 3 garlic cloves, sliced
• 1 small red onion, sliced
• 1 medium zucchini, sliced into half-moons
• 12 oz cooked sausages (12-ounce package), sliced into rounds
• 3 tbsp olive oil
• 1 tbsp Italian seasoning
• 3/4 tsp fine salt
• 1/2 tsp black pepper
• 1/2 cup shredded Parmesan cheese
• 2 tbsp fresh chopped parsley, to garnish (optional)

Method

1. Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment if you like easier cleanup.
2. Put the gnocchi (no need to boil first), cherry tomatoes, garlic, red onion, zucchini, and sausage slices on the pan.
3. Drizzle with the olive oil, sprinkle over the Italian seasoning, salt, and pepper, and toss everything together so the gnocchi are well coated in oil. Spread out in a single layer with room between the pieces.
4. Roast for 20-25 minutes, turning the gnocchi once halfway, until the gnocchi are golden and crisp at the edges, the tomatoes have burst, and the sausage is browned.
5. Scatter the Parmesan over the hot pan and return to the oven for 1-2 minutes until just melted.
6. Garnish with parsley if using and serve straight from the pan.

Prep: 5 min · Cook: 25 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data