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30 Minute Sheet Pan Sausage with Veggies and Gnocchi

This quick and hearty sheet pan meal brings together crispy gnocchi, savory sausage, and roasted vegetables in under 30 minutes, finished with melting Gruyere cheese and a tangy balsamic glaze.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people
Calories 520 kcal

Equipment

  • 1 Baking Sheet
  • 1 Spatula
  • 1 Chef's Knife
  • 1 Cutting Board

Ingredients
  

Main ingredients

  • 16 oz Gnocchi one package
  • 8 oz Sliced Baby Bella mushrooms
  • 10 oz Grape Tomatoes
  • 1 Large Onion thinly sliced
  • 2 cloves Garlic grated
  • 1 teaspoon Italian Seasoning
  • ¾ cup Dry White Wine or small can
  • 2 tablespoon Olive Oil
  • 1 teaspoon Fresh Rosemary
  • 8 oz Jimmy Dean Sausage half a roll
  • 6 oz Gruyere Cheese shredded
  • Balsamic Glaze
  • Kosher Salt and Pepper to taste

Instructions
 

Instructions

  • Preheat oven to 425°F (220°C).
  • Add gnocchi, mushrooms, tomatoes, onions and grated garlic to a sheet pan.
  • Add Italian seasoning, kosher salt, and olive oil on top and toss to coat.
  • Pull apart the sausage into small pieces and spread evenly over the pan. Pour wine over and sprinkle with rosemary.
  • Roast for 25–30 minutes, stirring halfway through to ensure even cooking.
  • Remove from oven, toss everything lightly, top with shredded Gruyere cheese, and return to oven briefly until cheese melts. Drizzle with balsamic glaze and serve.

Video

https://youtube.com/watch?v=4Kv97-eYiIk%3Ffeature%3Doembed

Notes

Use pre-sliced mushrooms and pre-peeled garlic to save time. Store leftovers in airtight container for up to 3 days in fridge. Can also be frozen.