Total Time: 30 minutes
Serves: 4
Ingredients
- 12 oz whole wheat shelf-stable gnocchi
- 12 oz chicken sausage, sliced into rounds
- 1 red bell pepper, chopped
- 1 zucchini chopped
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
Pesto Drizzle
- 1/4 cup basil pesto (store-bought or homemade)
- 1-2 tbsp warm water (to thin)
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- Add gnocchi, chicken sausage, and chopped vegetables to the pan.
- Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly.
- Spread into an even layer and bake for 20-25 minutes, stirring halfway, until vegetables are tender and lightly roasted.
- Stir pesto with warm water to create a drizzle consistency.
- Drizzle pesto over a portion before serving.
TIPS: Be mindful of the chicken sausage, as some can be very high in sodium. Some brands we love and recommend include: Applegate, Bilinski’s, and Al Fresco.
Why We Love This Recipe:
1. High Protein:
This recipe provides 28 grams of protein, which helps support muscle repair and keeps you satisfied.
2. Fiber-rich:
The vegetables and whole wheat gnocchi combined provide a total of 8 grams of fiber. Fiber is important for healthy digestion and also helps keep you full longer, as it stabilizes blood sugar levels.
3. Easy Meal Prep/Clean Up:
Everything roasts in one pan, making it perfect for busy nights or simple meal preps.
Nutrition Facts
- Serving Size: 1 1/2 cups (or 1/4 of sheet pan)
- Calories: 454 kcal
- Carbs: 45 g
- Fiber 8 g
- Protein: 28 g
- Fat: 18 g
