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Sheet pan gnocchi with sausage, corn, burst tomatoes and spinach served on a white plate with a blue rim.

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sheet pan gnocchi with sausage, corn and burst tomatoes

Recipe by Bailey Sissom

heet pan gnocchi with sausage, corn and burst tomatoes is an easy one-pan dinner with juicy tomatoes, browned sausage and tender gnocchi. The tomatoes burst as they roast, then mix with cream and Parmesan to make the sauce right on the pan.

  • Total Time40 minutes
  • Yield6 servings 1x

Ingredients

Scale

  • 1 (16-ounce) package shelf-stable gnocchi

  • 1 pound raw Italian sausage links

  • 12 ounces (340g) cherry or grape tomatoes, half halved and half left whole

  • 1½ cups (about 230g) fresh corn kernels, from about 2 to 3 ears

  • 3 tablespoons olive oil

  • 1 teaspoon Italian seasoning

  • ½ teaspoon garlic powder

  • ¼ teaspoon red pepper flakes

  • ½ teaspoon table salt

  • ½ teaspoon black pepper

  • 3 garlic cloves, minced

  • 2 cups baby spinach

  • ¼ cup (60g) heavy cream

  • ⅓ cup (about 30g) finely grated Parmesan, plus more for serving

  • 1 tablespoon fresh lemon juice, plus more to taste

  • ½ cup fresh basil leaves, torn

Instructions

  1. season the pan: Heat the oven to 425°F. Use an unlined large rimmed sheet pan. Add the gnocchi (16 ounces), tomatoes (12 ounces), corn (1½ cups) and garlic (3 cloves). Drizzle with the olive oil (3 tablespoons) and season with the Italian seasoning (1 teaspoon), garlic powder (½ teaspoon), red pepper flakes (¼ teaspoon), table salt (½ teaspoon) and black pepper (½ teaspoon). Toss well and spread into a single layer.
  2. add the sausage: Snip one end of each Italian sausage link (1 pound). Squeeze small meatball sized blobs of sausage directly onto the pan, spacing them evenly over the gnocchi and vegetables.
  3. roast: Roast for 18 minutes. Check the gnocchi and tomatoes. Continue roasting for another 2 to 4 minutes if needed, until the gnocchi is golden in spots, the sausage is browned and cooked through, and the tomatoes are blistered and juicy.
  4. make it saucy: Set the hot sheet pan on the stovetop or another heat-safe surface. Use the back of a spoon to burst the remaining whole tomatoes. Add the spinach (2 cups) in two handfuls, tossing after each addition. Drizzle with the heavy cream (¼ cup) and toss again, scraping the bottom of the pan so the tomato juices and browned bits mix with the cream.
  5. add the Parmesan: Sprinkle with the Parmesan (⅓ cup) and return to the oven for 3 to 5 minutes, until the spinach has wilted and the sauce lightly coats the gnocchi.
  6. brighten it up: Add the lemon juice (1 tablespoon) and basil (½ cup) and toss. Taste and add more salt or lemon juice as needed. Serve with additional Parmesan.

Notes

for picky eaters: Roast a small portion of the gnocchi separately with olive oil, salt and pepper, then finish with Parmesan and serve with a few sausage rounds. 

make it vegetarian: Leave out the Italian sausage and add another sturdy vegetable such as zucchini or bell pepper.

  • Prep Time: 15
  • Cook Time: 25
  • Category: Dinner
  • Method: sheet pan
  • Cuisine: American

Nutrition

  • Serving Size: 1/6th of pan
  • Calories: 475
  • Sugar: 4 g
  • Sodium: 1102.9 mg
  • Fat: 27.3 g
  • Carbohydrates: 40.4 g
  • Protein: 18 g
  • Cholesterol: 66.1 mg

Find it online: https://www.simplysissom.com/sheet-pan-gnocchi-with-sausage-corn-and-burst-tomatoes/