
By Lindsay S.
Sheetpan Italian Sausage Gnocchi
3 steps
Prep:15minCook:30min
Such a yummy and easy, mostly hands-off dinner! Extra delicious with summer fresh tomatoes and an icy Spritz. ;)
Vegan Italian sausage brands I like, in this order: Field Roast, No Evil Foods, Tofurky, Beyond Meat (not very healthy) or skip sausage all together and sub with cooked lentils or white beans!
*Adding marinara at the end is optional, depending on how saucy/ wet you like your dishes. Sometimes I skip it. But when I do use it, Lucini Marinara is the best!
(This was heavily inspired by Rainbow Plant Life's recipe featured in her IG Reels.)
Updated at: Thu, 17 Aug 2023 07:39:44 GMT
Nutrition balance score
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Ingredients
2 servings

1 pintgrape tomatoes

1yellow onion
or red, very roughly chopped, not small pieces

2zucchini
or yellow squash, cut in half moons
1 x 16 ozegg-free gnocchi
package, DeLallo or Whole foods cauliflower gnocchi are both good

4garlic cloves
whole, peeled, very roughly diced

2 linksvegan sausage

2 tablespoonsavocado oil
or olive oil

½ teaspoonpink salt

black pepper
cracked

thyme sprigs
or fresh Basil or Oregano, roughly torn for garnish

1 cupTomato Basil Marinara
optional
Instructions
Step 1
Preheat oven to 425°F. Add tomatoes, onion, gnocchi, and garlic to a large baking sheet. Break up sausage with your hands and mix in. If your sausage is firmer, slice into rounds (not too thinly).

Step 2
Drizzle with the oil and season with the salt and pepper to taste. De-stem the thyme sprigs and scatter on top. Reserve a few for final garnish.
Step 3
Roast for 25-30 minutes, stirring halfway through, until sausage is nicely browned, tomatoes are bursting, and the gnocchi is plumped up and lightly golden.
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