Sheetpan Sweet Potato Gnocchi and Sausage
Got 20 minutes and a pan? Here’s your next dinner.
Nutrition facts per serving (makes 12 servings):
Calories — 198
Protein — 16g
Fat — 7g
Carbs — 20g
Here’s what you need:
1 12oz package Bilisnki’s Spicy Italian Chicken Sausage Links
1 16oz package frozen cubed butternut squash
1 package frozen sweet potato gnocchi (we used Cappellos, but can’t avoid hearing about Trader Joe’s)
1/4c-1/2c of your favorite tomato basil pesto
Italian seasoning, to taste
A drizzle of avocado oil
— Preheat your oven to 450 degrees and prepare a sheet pan with parchment paper
— Evenly slice your links in half-inch diagonal discs, and add to your pan.
— Open your squash and gnocchi and dump into the pan.
— Drizzle your goods in a bit of avocado oil, and mix to coat. Sprinkle Italian seasoning and mix to coat again.
— Pop in the oven for 13-15 minutes, until the gnocchi is plump and lightly browned and the squash and sausage are warmed and slightly browned also.
— Drizzle or mix with your pesto. Enjoy!
— Toss in extra veggies if desired.
— Start with 1/4c of the pesto for the entire pan and add more as desired, working 1-2 tablespoons at a time, careful not to overdo it and wind up eating one giant pan of salt and fat.
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