Easy Roasted Cauliflower Gnocchi, Sausage & Tomatoes
An easy sheet pan dinner that combines cauliflower gnocchi, sausage & tomatoes.
Yield: 2
Calories: 1093kcal
Materials
- 1 lb Sweet Italian Sausage links can use hot italian sausage
- 24 oz Cauliflower Gnocchi 2 bags if it's Trader Joe's brand. Do not thaw
- 12 oz Cherry Tomatoes can be a mix of red & yellow
- 3-4 Garlic Cloves, minced
- 3-5 tbsp Olive Oil
- S & P
Instructions
- Pre-heat oven to 425°F
- Line a rimmed baking sheet with parchment paper and set aside.
- Wash the cherry tomatoes then cut some or all of them in half, then put them on the baking sheet.
- Mince and add the garlic to the baking sheet.
- Cut the sausage into bite size pieces, then add to the baking sheet.
- Add the frozen cauliflower gnocchi to the pan, mix it all together and tucking the gnocchi in between the sausage and tomatoes.
- Drizzle with some olive oil, then sprinkle with salt and pepper. Mix it all together.
- Roast for approximately 15 minutes, stir then roast for an additional 15 minutes until the sausage is cooked and the gnocchi is tender.
- Once it is all roasted turn the broiler on high and broil for 5 min to get the tomatoes and gnocchi slightly charred. Keep a close eye on it so it doesn't burn.
Notes
When doubling the recipe use two baking sheets.
I do not thaw or cook the cauliflower gnocchi prior to roasting.
Nutrition
Serving: 1g | Calories: 1093kcal | Carbohydrates: 27g | Protein: 41g | Fat: 93g | Saturated Fat: 29g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 48g | Cholesterol: 172mg | Sodium: 1780mg | Potassium: 1980mg | Fiber: 8g | Sugar: 11g | Vitamin A: 832IU | Vitamin C: 209mg | Calcium: 143mg | Iron: 5mg