SHEET-PAN GNOCCHI WITH SAUSAGE AND PESTO

Sheet-Pan Gnocchi with Sausage and Pesto image

A tasty combination of gnocchi, tomatoes, red bell pepper and spicy Italian sausage are roasted on a sheet pan and tossed with basil pesto before serving.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 package (16 oz) potato gnocchi
4 tablespoons olive oil
1/3 cup Progresso™ Italian panko crispy bread crumbs (from 8-oz box)
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (10.5 oz) grape tomatoes (about 2 cups)
1 medium red bell pepper, coarsely chopped
2 hot Italian sausage links (from 19-oz package)
1/2 cup refrigerated basil pesto (from 7-oz container)

Steps:

Heat oven to 400°F. Line large rimmed sheet pan with cooking parchment paper. Make gnocchi as directed on package; drain.
Meanwhile, in 8-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown; remove from skillet.
In large bowl, add gnocchi, remaining 3 tablespoons olive oil, the salt and pepper, tossing thoroughly to coat. Add tomatoes and bell pepper; gently stir to coat. Spread mixture in sheet pan; make room on one end for sausage links, and place them slightly apart.
Roast 15 minutes; stir gnocchi mixture, and rotate sausage links. Return to oven; roast 12 to 15 minutes longer or until gnocchi are light golden brown and meat thermometer inserted in sausage reads 165°F.
Remove sausage to cutting board; cut at angle into 1/2-inch pieces. Add sausage back to sheet pan. Spoon pesto on top of gnocchi and sausage mixture; gently stir to incorporate. Top with bread crumb mixture before serving.

Nutrition Facts : Calories 660, Carbohydrate 61 g, Cholesterol 25 mg, Fat 5 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g