Sheet Pan Gnocchi With Sausage and Rapini

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

rapini

🥗Healthier: broccoli rabe

💰Cheaper: broccoli

Broccoli is more readily available and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for roasting.

Preheat the oven to 425°F (220°C).

Spread the gnocchi on a large sheet pan in a single layer.

Slice the Italian sausage into bite-sized pieces and scatter over the gnocchi.

Trim and chop the rapini, then add it to the pan along with grape or cherry tomatoes.

Drizzle olive oil over the ingredients, ensuring even coverage.

Mince garlic and shallots, then sprinkle over the mixture along with Italian seasoning, fennel seeds, chili flakes, salt, and black pepper.

Toss everything gently to combine.

Roast in the oven for 20-25 minutes until the gnocchi are golden and the sausage is cooked through.

Stir halfway through cooking for even browning.

Remove from the oven and sprinkle with shredded Parmesan cheese.

Squeeze fresh lemon juice over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens