Sheet Pan Sausage & Gnocchi: Dairy & Gluten Free
Ingredients: Makes 4 servings
1 package gnocchi, shelf stable, potato-gluten free
1 head broccoli rabe (rapini) I used this because it has double the calcium as broccoli but it is a bitter green so if you’re feeding kids you may want to swap for regular broccoli. If using broccoli rabe be sure to cut the ends off and cut the stalks into 2-3” pieces
1 pint cherry tomatoes
1lb chicken sausage
2 tbsp olive oil
Salt & Pepper
Directions:
- Preheat oven to 400F. Line a large sheet pan or two small sheet pans with parchment paper
- Add all vegetables, sausage and gnocchi to the tray(s). Drizzle the olive oil, salt and pepper on top. Massage everything until it’s all coated with olive oil.
- Bake for 35 minutes. The sausage should be 165F internally.
