Easy Chicken Sausage & Veggies with Cauliflower Gnocchi
Make this easy one-pan Chicken Sausage & Veggies with Cauliflower Gnocchi for a healthy weeknight dinner. Loaded with roasted veggies, chicken sausage, pesto, and parmesan, it's perfect for meal prep and ready in about 30 minutes.
Servings 4
Ingredients
- 1 cup mushrooms halved
- 1 red bell pepper diced
- 1 small zucchini sliced
- 2 cups cherry tomatoes
- 1 package cauliflower gnocchi frozen
- 1 package chicken sausage sliced into ½-inch rounds
- 3 tablespoons olive oil
- Salt & pepper to taste
- Red pepper flakes optional
- ½ cup pre-made pesto basil pesto or sun-dried tomato pesto
- ¼ cup grated parmesan
Instructions
- Preheat oven to 400°F. Coat a large sheet pan with olive oil or line with parchment.
- Add the mushrooms, bell pepper, zucchini, and frozen cauliflower gnocchi to a bowl.
- Drizzle with 1–2 tablespoon olive oil, season with salt and pepper, and toss.
- Spread evenly on the sheet pan and roast for 10 minutes.
- In a separate bowl, toss the sliced chicken sausage and whole cherry tomatoes with the remaining olive oil, salt, pepper, and red pepper flakes (optional).
- After 10 minutes, remove the sheet pan and add the sausage + tomatoes.
- Return to the oven for 20 minutes, stirring halfway, until everything is golden and cooked through.
- Remove from the oven and drizzle the pesto over the hot vegetables and sausage.
- Toss gently until coated (you can thin the pesto with a splash of olive oil if you want a lighter drizzle).
- Top with parmesan and serve warm.