Sausage and Pepper Sheet Pan Gnocchi

Easy to prep and nearly zero clean-up, this flavorful sheet pan meal packs 28g of protein per serving!

Prep Time10

Cook Time35

Total Time45

Course: dinner, lunch

Cuisine: Italian

Servings: people

Calories: 422kcal

16 ounces gnocchi chickpea gnocchi is my favorite; use certified GF gnocchi if necessary
1 red or yellow onion peeled and roughly chopped
2-3 bell peppers cored and roughly chopped
1 pint cherry or grape tomatoes
8 ounces vegan sausage sliced into ¼-inch thick rounds
high heat oil spray
5 ounces arugula for serving

Preheat the oven to 400°F and line two baking sheets with parchment paper or silicone mats.
Arrange the gnocchi over top of one baking sheet and lightly spray with oil. Bake in the oven for 7 minutes.
Meanwhile, arrange the peppers, onions, and tomatoes over top of the remaining baking sheet. Lightly coat with oil. Once the 7 minutes has passed, add the second baking sheet to the oven with the gnocchi. Continue to bake for an additional 15 minutes.
Once the 15 minutes has passed, remove the gnocchi from the oven. Add the sliced sausage to the sheet pan with the gnocchi then return to oven and bake everything for an additional 10 minutes.

While you wait for the sausage to cook, prepare the dressing by combining the ingredients in a small bowl or measuring cup and whisking together.
Serve baked gnocchi, vegetables and sausage over top of arugula. Finish with dressing, serve and enjoy!

Nutrition Facts are an estimate and will vary depending on specific ingredients you choose.