Sheet Pan Chicken Sausage Gnocchi with Tomatoes
Minutes Prep time: 10
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 30
Servings: 6
Difficulty: easy
PAM® Ultimate No-Stick Cooking Spray
1 bag (10.8 oz each) Birds Eye® Steamfresh Whole Green Beans
1 pkg (16 oz each) potato gnocchi, uncooked
1-1/2 cups cherry tomatoes
1/4 cup extra virgin olive oil
2 cloves garlic, chopped
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pkg (12 oz each) fully cooked Italian chicken sausage, sliced into bite-sized pieces
1/2 cup shredded Parmesan cheese
torn fresh basil and balsamic glaze, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 137 mg | 14% |
Carbohydrate | 37 g | 12% |
Cholesterol | 48 mg | 16% |
Total Fat | 16 g | 25% |
Iron | 2 mg | 9% |
Calories | 354 kcal | 18% |
Sodium | 1041 mg | 43% |
Protein | 16 g | 33% |
Saturated Fat | 4 g | 21% |
Sugars | 3 g | 0 |
Vitamin C | 16 mg | 26% |
Preheat oven to 450°F. Spray 17x11-inch rimmed baking sheet with cooking spray. Microwave frozen green beans 3 minutes, until thawed. Drain any water that might be in the bag and pour microwaved green beans into a large bowl.
Add gnocchi, cherry tomatoes, olive oil, garlic, salt, and pepper to bowl and toss well to coat. Pour onto baking sheet in even layer. Bake 10 minutes.
Add chicken sausage to baking sheet and continue baking 10 to 12 minutes, until chicken sausage and gnocchi are lightly brown, and tomatoes are starting to burst.
Sprinkle Parmesan all over your gnocchi sheet pan meal and garnish with basil and balsamic, if desired.
Sheet Pan Chicken Sausage Gnocchi with Tomatoes