Sheet Pan Gnocchi with Chicken Sausage, Roasted Veggies, Burrata & Pesto
Ingredients
For the Sheet Pan:
1 lb potato gnocchi (store-bought or homemade)
4 organic Asiago chicken sausages, sliced
1 pint cherry tomatoes, whole
1 medium zucchini, sliced
1 cup corn kernels (fresh or frozen)
8 oz mushrooms, sliced
3 tbsp extra virgin olive oil (EVOO)
1 tbsp Primal Kitchen Italian marinade
3 cloves garlic, minced
1 tsp Italian seasoning
1 tsp garlic powder
Salt & pepper, to taste
For Topping:
1 ball burrata, torn into pieces
½ cup shaved parmesan cheese
½ cup homemade pesto (recipe below)
Fresh parsley, chopped (for garnish)
Microgreens, for serving
Balsamic glaze, for drizzling
Homemade Pesto Recipe
2 cups fresh basil leaves, packed
½ cup grated parmesan cheese
⅓ cup pine nuts (or walnuts if preferred)
2 cloves garlic
½ cup extra virgin olive oil
Salt & pepper, to taste
Instructions (Pesto):
In a food processor, combine basil, parmesan, pine nuts, and garlic. Pulse until finely chopped.
With the processor running, slowly pour in the olive oil until well-combined and smooth.
Season with salt and pepper to taste. Set aside.
Instructions (Sheet Pan Gnocchi):
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss gnocchi, sliced chicken sausage, cherry tomatoes, zucchini, corn, and mushrooms with EVOO, Italian marinade, minced garlic, Italian seasoning, garlic powder, salt, and pepper.
Spread everything evenly on the prepared baking sheet.
Roast for 20–25 minutes, tossing halfway through, until vegetables are tender and gnocchi is golden and crispy.
Remove from oven and scatter torn burrata, dollops of homemade pesto, and shaved parmesan over the top.
Return to the oven for an additional 5 minutes, until the cheese is melty and warmed through.
Toss everything together gently and sprinkle with fresh parsley and more parmesan.
Serve over a bed of microgreens and drizzle with balsamic glaze.