This Pesto Gnocchi with Chicken Sausage is the perfect weeknight dinner with a lot of flavor made on just a sheet pan. It is super easy and only takes 30 minutes to whip together. All you need is Trader Joe’s cauliflower gnocchi, chicken sausage, zucchini and pesto.
Pesto Gnocchi with Chicken Sausage: Ingredients
Cauliflower Gnocchi
Organic Italian Chicken Sausage
Zucchini
Kale, Cashew and Basil Pesto
Avocado Oil
Salt
Garlic Powder
Red Pepper Flakes
Chopped Basil
Olive Oil
This recipe is super easy because all ingredients are from Trader Joe’s! I have always loved their cauliflower gnocchi. It is super simple in ingredients only using cauliflower, cassava flour, potato starch, olive oil and sea salt.
I also love the kale cashew and basil pesto! It is dairy free and pretty simple. I also use it on top of salmon and chicken as well as a part of salad dressings.
Their Italian chicken sausage is great because it is organic and doesn’t have any unnecessary additives. The package has 5 links with 12 grams of protein in each.
Extra Tips
I have found that I like cooking the cauliflower gnocchi in the oven. It gets super crispy and cooks evenly!
Make sure that you toss the ingredients halfway through baking. It is helpful to flip each gnocchi over to ensure that each side to gets browned and crispy. When I only have smaller baking sheets, I put the gnocchi on a separate one in case it needs the extra broil at the end.
I love using zucchini in this recipe but feel free to swap out any other veggies you have on hand. Squash, broccoli or asparagus would be good in this as well.
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Pesto Gnocchi with Chicken Sausage
Ingredients
- 2 packages cauliflower gnocchi
- 1 package Italian chicken sausage sliced
- 2 zucchinis diced
- 1/2 cup Kale, cashew and basil pesto
- avocado oil
- salt
- garlic powder
Optional Toppings
- red pepper flakes
- chopped basil
- olive oil
Instructions
- Preheat the oven to 450
- On a parchment lined baking sheet, spread out the gnocchi, chicken sausage and zucchini. Cover in avocado oil, salt and garlic powder
- Bake for 25 minutes, stirring halfway through. If needed, broil for 3 minutes at the end to make the gnocchi golden brown and extra crispy
- Add to a large bowl with your pesto and toss to combine
- Top with extra salt, red pepper flakes, chopped basil and a drizzle of olive oil