This sheet pan summer gnocchi recipe is the perfect way to integrate lots of fresh produce into a satiating and colorful meal.
I found this recipe on TikTok, and I am so pleased with how it came out. I had my doubts about the tenderness of the gnocchi from simply being roasted but I am glad I was proven wrong. I had to make my usual dietary modifications to it by using gluten free gnocchi and dairy free mozzarella but these are easy swaps that did not compromise flavor!
The visual appeal of this meal is unavoidable, bright colors from fresh tomatoes, zucchini, and squash are complimented with a green blanket of pesto.
Upon first bite, you are met with a warmth from the chili flakes, providing a little heat but also complimenting the pesto and vegan cheese in a comforting bundle. The textures of this dish bounce between tender squash, juicy tomatoes, pillowy gnocchi, and crisp sausage bites.
A bonus topping of this dish was the addition of vegan mozzarella. I have struggled greatly trying to find a way to get vegan cheese to melt, and this dish was where I FINALLY found success.
Turns out, the magic happens in the oven.
This recipe that I found said it would make 3-4 servings so naturally, in need of 5, I doubled it.
Two sheet pans later, I had about 8 servings and a great satisfaction at what I had accomplished.
Since I had extras, I got to have a bowl for lunch this Sunday and I was DELIGHTED. I even gave my brother a serving and he also thoroughly enjoyed it. I was feeling very proud.
Each week after I create and prepare my lunch meals for the week, I feel an immense amount of pride in what I was able to do. I am fueling my body with foods that are rich in nutrients to support me, look delectable, and taste even better!
Being able to cook for myself is incredibly rewarding, and it truly makes lunch time my favorite time of day.
Lets jump into this week’s meal prep!
Prep Time
10-15 minutes
Cook Time
35 minutes
Serves
4
In order to make enough for 5 servings and have a little extra I DOUBLED this recipe and the quantities listed here using two sheet pans.
Ingredients
- 5 chicken sausage links
- 2 small zucchini
- 1 yellow squash
- 1 small yellow onion
- 3 cloves of garlic
- 1 cup grape tomatoes
- 1 16 oz package of gluten free gnocchi
- 2 tbsp vegan pesto
- Generous drizzle of olive oil
- 1/2 cup (as much as your heart desires) vegan mozzarella cheese
- 1 tbsp Italian seasoning
- 1 tsp red pepper flakes
Instructions
- Preheat your oven to 425
- Line a large baking sheet
- Chop your chicken sausage and squash and add it to your baking sheet along with your chopped onion, minced garlic, grape tomatoes and your gnocchi.
- Add in a generous drizzle of olive oil and all of the seasonings. Make sure everything is on a flat layer and bake for 30 mins mixing half way through.
- After 30 mins, add in your pesto. Give it another good mix and sprinkle it with vegan mozzarella cheese.
- Broil for another 5 mins until it’s golden brown and the cheese is melted!
And there you have it – a vibrant, flavorful, and incredibly satisfying meal that comes together on just one (or two!) sheet pans. This sheet pan summer gnocchi proves that nutritious eating can be simple, colorful, and utterly delicious. I hope it brings as much joy and proud satisfaction to your kitchen and meal prep routine as it has to mine. Enjoy!
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