Description
A flavorful and convenient one-pan meal combining pillowy gnocchi, savory chicken sausage, and colorful vegetables tossed in aromatic basil pesto. This quick weeknight dinner delivers bold Italian flavors with minimal cleanup.
Ingredients
Units
Scale
- 4 links Greenridge Naturals Black Forest Chicken Sausage (340 grams)
- 12 oz Giovanni Rana Skillet Gnocchi
- 1/4 cup Wegmans Store Made Basil Pesto (100 grams)
- 3 cups butternut squash, cubed (400 grams)
- 3 cups baby spinach (50 grams)
- 1 medium zucchini, sliced (245 grams)
- 1/2 small red onion, chopped (55 grams)
- 3 cloves garlic, minced (12 grams)
- 2 tbsp olive oil (27 grams)
- 1/2 tsp Flavor God Garlic Lover’s Seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the Oven: Set your oven to 400°F. This high temperature will help create a delicious caramelization on the vegetables and a slight crispiness on the gnocchi while ensuring the chicken sausage cooks through perfectly.
- Prepare the Sheet Pan Mixture: Add all ingredients except the pesto to your sheet pan. Using your hands, thoroughly mix everything together to ensure the olive oil and seasonings are evenly distributed across all ingredients. For best results and more even cooking, divide the mixture between two sheet pans to prevent overcrowding, which would steam rather than roast the ingredients.
- Bake to Perfection: Place the sheet pan(s) in the preheated oven and bake for 20 minutes. Halfway through cooking (at the 10-minute mark), remove the pan and toss the ingredients to ensure even browning and cooking on all sides. The gnocchi should be slightly crisp on the outside while tender inside, and the vegetables should be caramelized.
- Add Pesto and Serve: Once everything is cooked, remove from the oven and add the pesto to the hot gnocchi mixture. Toss everything together while still warm to allow the pesto to coat all ingredients evenly and create a fragrant sauce. If desired, top with freshly grated parmesan cheese before serving for an extra layer of flavor.
Notes
- If you can’t find the specific brands mentioned, any shelf-stable gnocchi and pre-cooked chicken sausage will work well.
- For a vegetarian version, omit the sausage and add an extra cup of vegetables or white beans for protein.
- Try using different seasonal vegetables based on what’s available – bell peppers, cherry tomatoes, or broccoli all work nicely.
- The gnocchi doesn’t need to be boiled first – it cooks perfectly in the oven.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 485
- Sugar: 5g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
