Sheet pan sausage + pesto gnocchi, the perfect duo for a 30 minute dinner. Over at Chefs Life, sometimes the best dinners are the ones where you spend less time in the kitchen and more time with your family/friends/pets/books/ plants, whatever you have.
1 17.5-ounce package shelf-stable potato gnocchi
16 ounces sliced Baby Bella mushrooms
2 tablespoons Chefs Life Cooking Oil
1 pound Italian sausage, casings removed and into 1-2 inch pieces
Freshly cracked salt and pepper, to taste
8 oz baby kale
6 oz store bought or homemade pesto
Shredded Parmigiano-Reggiano cheese
Chefs Life Extra Virgin Olive Oil, for finishing
Preheat the oven to 400. In a large bowl, mix the gnocchi, mushrooms, and pesto. Drizzle in Cooking Oil, season with salt and pepper. Cut the casing off the sausage then slice into small pieces. On a greased sheet pan, place the gnocchi/mushroom mixture. Add the sausage on top.
Bake for 20 minutes. Once baked, add the kale on top until just wilted, about 4-5 minutes.
Remove from the oven and toss the mixture to combine. Cover with shredded cheese and finish with Chefs Life Extra Virgin Olive Oil for an extra pop of flavor, all ready in 30 minutes.
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