Sheet-Pan Italian Sausage with Crispy Gnocchi and Burst Tomatoes

By Sprig Originals ✓ · cooked up in Sprig

Everything goes on one tray: chunks of Italian sausage, shelf-stable gnocchi that roast up crisp outside and pillowy inside, zucchini, red onion and cherry tomatoes that burst into a garlicky pan sauce. Twelve ingredients, one pan to wash, dinner on the table in under an hour.

Ingredients

• 1.25 lb Italian sausages (about 5 links), cut into 1-inch chunks
• 1 lb shelf-stable potato gnocchi
• 2 medium zucchini, cut into 3/4-inch half-moons
• 1 medium red onion, cut into thin wedges
• 4 cloves garlic, thinly sliced
• 1 pint cherry tomatoes
• 4 tbsp olive oil
• 1.5 tsp dried oregano
• 1/2 tsp red pepper flakes
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 cup grated parmesan

Instructions

1. Heat the oven to 425°F (220°C) with a rack in the upper third. Line a large rimmed baking sheet (roughly 13x18 inches) with parchment.
2. Pile the gnocchi, zucchini, red onion and sliced garlic onto the sheet. Add 3 tablespoons of the olive oil, the oregano, red pepper flakes, salt and black pepper, and toss with your hands until everything is coated. Spread into a single layer, then nestle the sausage chunks among the vegetables so they touch the pan.
3. Roast for 20 minutes, then pull the tray out and turn everything with a spatula, scraping up any gnocchi that have stuck.
4. Scatter the cherry tomatoes over the top, drizzle with the last tablespoon of oil, and roast 12 to 15 minutes more, until the tomatoes have burst, the gnocchi are golden and crisp at the edges, and the sausage reads 160°F (71°C) on a thermometer.
5. Scatter the parmesan over the hot tray, let it sit 2 minutes to melt, then toss lightly so the burst tomato juices coat everything and serve straight from the pan.

Chef's tips

Nutrition (per serving, estimated)

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