Sheet Pan Gnocchi

Name: Sheet Pan Gnocchi
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 16 oz Gnocchi (16 oz gnocchi); 1 piece Red Onion (1 red onion, thinly sliced); 1 tsp Calabrian Chili Pepper (1 teaspoon chopped Calabrian chili peppers); 6 cloves Garlic (6 cloves garlic, finely minced or crushed); 1 piece Lemon (zest of 1 lemon); ⅓ cup Olive Oil (1/3 cup olive oil); 1 tsp Kosher Salt (1 teaspoon kosher salt); ¼ tsp Black Pepper (1/4 teaspoon black pepper); 1 lb Italian Chicken Sausage (1 pound ground Italian chicken sausage, removed from the casing); 2 cup Kale (2-3 cups chopped kale — up to 3); ½ cup Parmesan Cheese (1/2 cup grated parmesan, for serving); 0 pieces Lemon Juice (lemon juice, for serving)

Sheet Pan Gnocchi - Dinner (Italian)

55 minItalian

Servings6

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Dairy Free
Egg Free

Steps

1Preheat oven to 425 degrees and line a large sheet pan with parchment paper.
2Add the gnocchi, sliced red onion, Calabrian chili peppers, garlic, lemon zest, olive oil, salt, and black pepper to a large mixing bowl. Toss everything until well combined and the gnocchi is completely coated.
3Transfer the gnocchi to the lined sheet pan and spread out in an even layer.
4Break the chicken sausage into 1 inch pieces and dollop them around the sheet pan.
5Bake the gnocchi for 35-40 minutes until the gnocchi and sausage are crisp and browned, flipping halfway through.
6Remove the gnocchi from the oven and add the chopped kale to the sheet pan. Use tongs to toss the kale with the gnocchi and sausage.
7Return the sheet pan to the oven and bake for an additional 5-10 minutes until the kale is tender.
8Remove the gnocchi from the oven and finish with a squeeze of lemon juice and plenty of fresh grated parmesan cheese.