Sheet Pan Gnocchi with Winter Squash, Kale & Chicken Sausage
Ingredients
- 8 ounces cauliflower gnocchi, , or other gnocchi of your choice
- 1/2 pound cauliflower florets, (about 1/2 small cauliflower head)
- 1 pound diced winter squash, (like butternut or red kuri squash)
- 2 cups lacinato kale, , cut into ribbons
- 2 chicken sausage links, , sliced
- 1 teaspoon diamond kosher salt (if using any other salt, use half the amount)
- 1-2 tablespoons extra virgin olive oil
- 1/4 cup parmesan or Whole Foods shredded Italian blend
- optional: arugula pesto (see recipe below- this lasts for 1-2 weeks in the fridge!)
Instructions
- Preheat oven to 400.
- Line a baking sheet with parchment. Add gnocchi, vegetables, and chicken sausage. Season with salt and extra virgin olive oil and toss to coat in oil.
- Roast until veggies are browned and gnocchi is beginning to brown, about 20 minutes. Remove from oven for a second to sprinkle on parmesan/cheese and remove kale if it looks like it's close to charring too much.
- Place back in oven for an additional 5 minutes on an upper rack (closer to the top- around 6'' from top), until cheese is fully melted. Serve (add arugula pesto at end if using).
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