Sheet Pan Chicken Sausage and Gnocchi
Easy sheet pan chicken sausage and gnocchi with roasted acorn squash, kale, cranberries, and a simple maple Dijon sauce. A cozy fall dinner!
Servings 4
Ingredients
- 1 medium acorn squash
- 12 oz chicken apple sausage links
- 1 lb pumpkin gnocchi
- 2 cups chopped kale
- ½ cup dried cranberries
- 1 –2 tablespoon olive oil
- 1 teaspoon garlic powder
- Kosher salt to taste
Maple Dijon Sauce
- 2 tablespoon apple cider vinegar
- 2 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Big pinch kosher salt
Instructions
- Preheat oven: Preheat oven to 425°F.
- Prep the squash: Cut the acorn squash in half and scrape out the seeds. Cut into evenly sized slices. You can leave the skin on, the skin is edible when roasted.
- Build the sheet pan: Add the acorn squash, gnocchi, and sliced chicken sausage to a large sheet pan. Drizzle generously with olive oil and season with garlic powder and kosher salt. Spread everything into an even layer, leaving space between the ingredients.
- Roast: Roast for 10 minutes. Remove from the oven and toss everything.
- Add the kale: Add the chopped kale to the sheet pan and roast for another 7 minutes.
- Add cranberries: Sprinkle the dried cranberries over the sheet pan and roast for 2 more minutes.
- Make the sauce: While the vegetables roast, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, and kosher salt.
- Serve: Drizzle the maple Dijon sauce over the warm sheet pan dinner and serve immediately.