harvest sheet pan gnocchi with crispy kale
Directions
- 1Preheat oven to 400 degrees.
- 2Cut the pre-cooked sausage into 1/4-inch slices and add to a large mixing bowl.
- 3Add the gnocchi, squash, kale, olive oil, rosemary, garlic powder, salt, thyme, pepper, and paprika to the bowl and toss to coat.
- 4Transfer the sausage and vegetable mixture to a large sheet pan and spread out in single layer.
- 5Bake until the squash is tender and slightly crisp on the outside.
- 6Let cool for about 5 minutes on the counter, then top with the grated parmesan or nutritional yeast.
Ingredients
- 12 oz pre-cooked sausage, sliced into 1/4-inch slices
- 12 oz frozen gnocchi
- 2 cup butternut squash, diced into 1/2-inch cubes
- 2 cup shredded kale
- 3 tbsp olive oil
- 2 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/3 cup grated parmesan cheese (optional)
- 1/3 cup nutritional yeast (optional)
Equipment
large mixing bowlsheet pan
