Sausage Gnocchi Sheet Pan

Description: A big-batch sheet-pan meal prep: chicken sausage and pillowy gnocchi roasted with beans, potatoes, and loads of vegetables, then finished with a bright lemon–Parmesan–basil dressing and topped with hard-boiled eggs.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 75 minutes

Cuisine: American

Ingredients

• 2 lb
• 4 package
• 2 can
• 2 can
• 3
• 3
• 5
• 1
• 16 oz
• 2 head
• 2 pint
• 10
• ⅓ cup
• 2 tsp
• 2 tsp
• 2 tsp
• 1 tsp
• 1 tsp
• ½ tsp
• 4 Tbsp
• ½ cup
• ⅕ cup

Instructions

1. Preheat the oven to 425°F (220°C) and line two large sheet pans with parchment.
2. In a jar or small bowl, whisk the olive oil with the garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper.
3. Spread the cubed potatoes, bell peppers, zucchini, red onion, mushrooms, and broccoli across the sheet pans. Toss with about two-thirds of the seasoned oil and arrange in a single layer.
4. Add the sliced sausage and gnocchi, drizzle with the remaining seasoned oil, and toss gently. Roast 30–40 minutes, tossing once halfway, until the vegetables are tender and the sausage and gnocchi are golden.
5. Scatter the cannellini beans, butter beans, and cherry tomatoes over the pans and roast 8–10 minutes more, until the beans are warmed through and the tomatoes blister.
6. Whisk the lemon juice, Parmesan, and basil together, loosening with a splash of olive oil or water if needed. Drizzle over the roasted pans and toss.
7. Halve the hard-boiled eggs and arrange on top. Portion into meal-prep containers.

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