Sheet Pan Sausage and Gnocchi Bake with Apple Cider Glaze
Have a delicious Fall-inspired dinner on the table in just 30 minutes with this Sheet Pan Sausage and Gnocchi Bake! Veggies, cauliflower gnocchi and hot italian sausage get roasted on a sheet pan and then drizzled with a sweet and spicy apple cider glaze. It's gluten free, dairy free and a super fun and unique recipe to add to your weeknight dinner rotation!
Equipment
- extra large baking sheet or 2 normal baking sheets
- large pan
- whisk
Ingredients
For the Sheet Pan Meal:
- 2 lbs cauliflower gnocchi *
- 1 red onion cut into large chunks
- 10-11 oz carrots (about 4-5 large), sliced on the bias/diagonal
- 2 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 1 lb raw hot italian sausage **
For the Apple Cider Glaze:
- 2 cups apple cider
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- kosher salt to taste
- red pepper flakes to taste
Instructions
- Preheat your oven to 425F. Then, add cauliflower gnocchi, red onion and carrots to an extra large baking sheet (21 x 15"). If you don't have one this large, I'd recommend splitting it between two normal-sized baking sheets for the best results.2 lbs cauliflower gnocchi, 1 red onion, 10-11 oz carrots
- Next, drizzle avocado oil and spices evenly over the top of the sheet pan. Toss to coat and then spread everything out so that there is no overlap.2 tbsp avocado oil, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp dried rosemary, ½ tsp dried thyme, ½ tsp smoked paprika, ¼ tsp black pepper
- Rip off large chunks (you should get about 25 total) of the italian sausage and nestle them into any open spaces on the sheet pan. You can also roll the sausage into balls if you prefer, but I like the rough shape.1 lb raw hot italian sausage
- Transfer baking sheet to the oven to cook for 20 minutes. Optionally, switch the oven to broil at the end for an additional few minutes.
- While the sheet pan meal is in the oven, add all of the apple cider glaze ingredients to a large pan and whisk to combine. Bring to a boil over medium-high heat, and continue boiling for about 10-15 minutes or until reduced and thickened. The larger the pan, the quicker the glaze will reduce and thicken. You'll know it's done when it has darkened in color and is starting to coat the back of a spoon.2 cups apple cider, 2 tbsp apple cider vinegar, 1 tsp dijon mustard, kosher salt, red pepper flakes
- Drizzle the apple cider glaze over the finished sheet pan meal. Serve with fresh chopped parsley and enjoy!
Video
Notes
*NOTE: I have only tried this recipe with the Whole Foods brand of cauliflower gnocchi. This is shelf-stable (found in the GF pasta section). It should work with normal potato gnocchi as well. I have NOT tried this with Trader Joe's frozen cauliflower gnocchi, but let me know if you have success. **NOTE: Make sure to use raw italian sausage. Mine came ground in a brick, but you could also use links and simply remove the casings. Feel free to use pork sausage or chicken sausage if you want a leaner option. NUTRITION INFO: The nutrition info listed below is an estimate per serving, and will vary based on the type of gnocchi you use and whether you use pork or chicken sausage.
Nutrition
Calories: 577kcal | Carbohydrates: 59g | Protein: 17g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 57mg | Sodium: 980mg | Potassium: 439mg | Fiber: 2g | Sugar: 13g | Vitamin A: 6402IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg