Sheet Pan Gnocchi With Sausage And Pesto Recipes

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CRISPY SHEET PAN GNOCCHI WITH SAUSAGE AND PEPPERS



Crispy Sheet Pan Gnocchi with Sausage and Peppers image

Broil -- instead of boil -- gnocchi in this quick sheet pan dinner. Peppers, onions, tomatoes and sausage are the perfect bed for the little potato dumplings, which are crusted with Parmesan and broiled until crispy and tender.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 pound sweet Italian sausage, casings removed, crumbled
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 small red onion, thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Two 14-ounce cans cherry tomatoes
One 17.5-ounce package potato gnocchi
1/4 cup grated Parmesan, plus more for serving
1/4 cup fresh parsley leaves, chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.
  • Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
  • Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Divide among 4 plates and sprinkle with the parsley and more Parmesan.

SHEET-PAN GNOCCHI WITH SAUSAGE AND PESTO



Sheet-Pan Gnocchi with Sausage and Pesto image

A tasty combination of gnocchi, tomatoes, red bell pepper and spicy Italian sausage are roasted on a sheet pan and tossed with basil pesto before serving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

1 package (16 oz) potato gnocchi
4 tablespoons olive oil
1/3 cup Progresso™ Italian panko crispy bread crumbs (from 8-oz box)
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (10.5 oz) grape tomatoes (about 2 cups)
1 medium red bell pepper, coarsely chopped
2 hot Italian sausage links (from 19-oz package)
1/2 cup refrigerated basil pesto (from 7-oz container)

Steps:

  • Heat oven to 400°F. Line large rimmed sheet pan with cooking parchment paper. Make gnocchi as directed on package; drain.
  • Meanwhile, in 8-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown; remove from skillet.
  • In large bowl, add gnocchi, remaining 3 tablespoons olive oil, the salt and pepper, tossing thoroughly to coat. Add tomatoes and bell pepper; gently stir to coat. Spread mixture in sheet pan; make room on one end for sausage links, and place them slightly apart.
  • Roast 15 minutes; stir gnocchi mixture, and rotate sausage links. Return to oven; roast 12 to 15 minutes longer or until gnocchi are light golden brown and meat thermometer inserted in sausage reads 165°F.
  • Remove sausage to cutting board; cut at angle into 1/2-inch pieces. Add sausage back to sheet pan. Spoon pesto on top of gnocchi and sausage mixture; gently stir to incorporate. Top with bread crumb mixture before serving.

Nutrition Facts : Calories 660, Carbohydrate 61 g, Cholesterol 25 mg, Fat 5 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g

SHEET PAN GNOCCHI



Sheet Pan Gnocchi image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

One 16-ounce package gnocchi
1 pound asparagus, cut into 1-inch pieces
1 red onion, halved and quartered
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/4 cup pesto
1 cup mixed yellow and red cherry tomatoes
Freshly shaved Parmesan, for serving
2 tablespoons balsamic glaze
1/4 cup fresh basil leaves

Steps:

  • Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
  • Place the gnocchi, asparagus, red onion and bell peppers on the prepared sheet pan. Sprinkle with a pinch of salt and pepper. Mix the olive oil and pesto in a small pitcher. Drizzle over the pan and toss to coat.
  • Bake for 10 minutes. Remove and toss. Sprinkle over the tomatoes. Return to the oven until the gnocchi have begun to brown and crisp, an additional 8 to 10 minutes. Remove from the oven and sprinkle on the Parmesan shavings. Drizzle with the balsamic glaze and sprinkle over the basil leaves to serve.

SHEET-PAN GNOCCHI WITH ASPARAGUS, LEEKS AND PEAS



Sheet-Pan Gnocchi With Asparagus, Leeks and Peas image

This sunny dinner cooks entirely in the oven on two sheet pans, so both the vegetables and gnocchi are cooked properly with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices: Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so they cook at similar rates. Refrigerated gnocchi (often labeled "skillet gnocchi") work best here, but shelf-stable gnocchi are also fine. Simply boil them first.

Provided by Susan Spungen

Categories     one pot, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 (12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi)
3 tablespoons olive oil
2 tablespoons unsalted butter
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), trimmed and cut into thirds
2 small leeks, trimmed, halved lengthwise, then sliced 1/2-inch thick (about 2 cups)
2 shallots, trimmed and sliced lengthwise 1/4-inch thick
1 cup frozen peas, thawed (or fresh peas)
1 lemon, scrubbed
1/2 cup grated Parmesan
1/4 cup sliced fresh chives or parsley (optional)

Steps:

  • Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.
  • On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 teaspoon salt and a few generous grinds of pepper.
  • Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.
  • Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.

CRISPY SHEET PAN GNOCCHI WITH SAUSAGE & VEGGIES



Crispy Sheet Pan Gnocchi with Sausage & Veggies image

Assembled on two sheet pans to separate the meaty from the meatless, this easy-to-make dinner boasts veggies, sausage/vegan sausage, and gnocchi roasted to golden perfection.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 35m

Number Of Ingredients 18

1 (17.5-ounce) package potato gnocchi (the shelf-stable kind found by the dried pasta)
1 orange bell pepper (seeded and cut into 1-inch chunks)
1 yellow bell pepper (seeded and cut into 1-inch chunks)
1 small red onion (cut into eighths)
1 cup cherry tomatoes
Sausage of choice (see options below)
4 tablespoons olive oil (divided)
1 teaspoon garlic powder (divided)
1/2 teaspoon dried thyme (divided)
1 teaspoon kosher salt (divided, plus more to taste)
1/2 teaspoon freshly ground black pepper (divided, plus more to taste)
1/4 cup fresh parsley (chopped)
2 Field Roast Italian sausages
2 sausage of your choice (we use Applegate chicken sausage, sliced into 1/2-inch thick rounds)
Parmesan cheese for topping (optional - skip or use vegan parm for vegan version)
Parsley or other fresh chopped herbs
Drizzle of olive oil
Two large rimmed baking sheets

Steps:

  • Preheat oven to 425 degrees Fahrenheit.
  • Set out two large baking sheets. Divide the gnocchi, onions, bell peppers, and tomatoes evenly between the two sheets. Add the veggie sausage to one side and the meaty sausage to the other side. Drizzle with 2 tablespoons olive oil each. Over each side, sprinkle 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Toss until gnocchi, sausage, and veggies are evenly coated and the spices and oil distributed. Spread out in a single layer on the cookie sheets to help ensure even roasting and lots of golden browned bits.
  • Place in oven. Bake until gnocchi and veggies are beginning to take on some color, 15-20 minutes. Remove, stir, and redistribute in an even layer, and cook until there are more golden bits, the sausage is sizzling, and the veggies are tender, 5-10 more minutes.
  • Remove from oven and garnish with parsley and any other fresh herbs if desired.

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