Gnocchi & Sausage Sheet Pan Dinner {Gluten-free}

Course Main Dishes

Cuisine Global

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 424

Author Michelle

1 ½ cup broccoli florets
1 red onion sliced
12 oz grain-free gnocchi frozen or fresh (like this, see notes for nightshade free)
12 oz package of Italian sausage sliced
2 tbsp avocado oil
Salt and pepper
2 tsp dried parsley
1 tsp dried oregano
2 tsp garlic powder
1 cup fresh spinach

Preheat the oven to 425 F and line a large baking sheet with parchment paper.
Add the gnocchi, vegetables, and sausage to the baking sheet and top with avocado oil, and seasonings. Toss to coat.
Transfer to the oven and bake for 25-30 minutes, tossing halfway through. Bake until the internal temperature of the sausage is 165 F and the gnocchi is crisp.
Remove the sheet pan from the oven and add the spinach immediately. Toss to coat, allowing the spinach to lightly wilt.
To make the dressing, use a blender or immersion blender, and blend the olive oil, lemon, garlic, basil, parsley, salt, and pepper until smooth.
Top the baking sheet with the dressing and toss to coat. Serve fresh.

If gnocchi is frozen, it may take an extra 5 minutes to cook.
How to make this recipe with nightshade free gnocchi. Use my AIP cauliflower gnocchi recipe and prepare as directed, boiling beforehand. However, this gnocchi will cook a bit faster. Roast the sheet pan by itself for 10 minutes and then add the gnocchi.
To make it with a nightshade-free sausage, use this!
To make the recipe AIP, use the AIP gnocchi and swap the sausage for something like seasoned chicken.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.