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Sheet Pan Gnocchi
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
"My friend gets the Chicago Tribune and they have a wonderful food section every Wednesday. This is one of those delicious recipes from "the Trib"!"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (278 g)
- Calories 381.6
- Total Fat - 31.5 g
- Saturated Fat - 8.3 g
- Cholesterol - 36.9 mg
- Sodium - 872.3 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 3.1 g
- Sugars - 4.8 g
- Protein - 11.3 g
- Calcium - 112.8 mg
- Iron - 1.5 mg
- Vitamin C - 15.1 mg
- Thiamin - 0.2 mg
Step 1
Check that your oven racks are placed to divide your oven in thirds. Preheat oven to 450ºF
Step 2
Quarter mushrooms and place on rimmed baking sheet/jelly roll pan. Scatter onion chunks over mushrooms and finally scatter rosemary over all.
Step 3
Add cubed butternut squash and gnocchi to the baking pan.
Step 4
Drizzle everything with 1/4 cup olive oil, sprinkle with salt and pepper. Toss to coat and spread mixture into an even layer.
Step 5
Drop bite-sized pinches of Italian sausage over top of gnocchi mixture.
Step 6
Place pan on lower rack of oven and roast - stir half way through until gnocchi seem to be plump and sausage is brown and veggies are tender - about 25 minutes.
Step 7
Move baking pan to upper rack and turn on the broiler. Broil for 3-5 minutes, until gnocchi are somewhat browned and crisp.
Step 8
Serve with grated parmesan cheese, if desired.
Tips & Variations
No special items needed.
Tags :
Main Dish
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