Sheet Pan Turkey Sausage, Broccoli, and Gnocchi
Savory turkey sausage, pillowy gnocchi, and broccoli baked with a blend of herbs and spices until the gnocchi dumplings are crisp on the outside and soft on the inside. This Sheet Pan Turkey Sausage and Gnocchi is a cozy one-pan 30 minute meal, perfect for busy weeknights.
Ingredients
- 13 oz turkey kielbasa sliced into medallions
- 6 cups broccoli florets
- 1 ½ cups sliced red onion
- 16 oz potato gnocchi
- Olive Oil
- Crumbled feta cheese
Spice & Herb Mix:
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon dried dill weed
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Fresh cracked pepper to taste
Instructions
- Pre-heat oven to 425F.
- In a small mixing bowl, whisk together all spice & herb mix ingredients.
- Add sliced turkey sausage, sliced red onion, broccoli florets, and potato gnocchi to a sheet pan. Drizzle with 1-2 tablespoon olive oil and an even sprinkle of spice & herb mix. Toss until well combine and evenly coated.
- Add sheet pan to oven and roast for 20-25 minutes until sausage is cooked through (internal temp of 160F), gnocchi are crisp, and broccoli are tender.
- Remove from oven and top with crumbled feta. Plate and enjoy.
Notes
- Store Bought Potato Gnocchi- make this recipe quick and easy.
- It can generally be found in the pasta aisle of most grocery stores.
- Gnocchi does not need to be boiled before roasting and can be added to sheet pan straight from the package.
- Turkey Kielbasa- has less fat and sodium than pork sausage but tastes just as great.
- Turkey Kielbasa can be substituted with other pre-cooked whole link sausage.
- If using raw sausage, brown in a skillet before slicing.
- If sausage cooks through (internal temperature of 160F) before broccoli and gnocchi are ready, remove sausage slices to paper towel lined plate and continue roasting.
- Great Vegetable Additions: cherry tomatoes, sliced mushrooms, bell peppers, summer squash, zucchini, or cubed butternut squash.
- Instead of feta cheese, try a salty shaved Parmesan. For a creamy, less salty cheese try a few dollops of whole-milk ricotta or burrata cheese.
- Dried herbs-are used in this recipe to keep things simple but finely chopped fresh herbs can be used instead.
- Thin lemon slices-can be added for a tart, bright flavor. If adding lemon, only use 2-3 thin slices spread across the sheet pan. Any more can quickly overwhelm the flavors of the dish.
- Can Gnocchi be Substituted for Pasta? The short answer is yes, but you will have to boil it separately from the other ingredients (and it won't have the same crispy texture).
- For a vegetarian dish, use vegetarian sausage links or omit the sausage all together.
- If using vegetarian bratwurst, add to the sheet pan whole without slicing as their texture can often be mushy before cooking.
- To double the recipe, mix the ingredients and spread over 2 sheet-pans.
- Leftovers- can be stored in the refrigerator in an airtight container for up to 3 days. I do not recommend freezing as gnocchi does not freeze well.
- Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.
Nutrition
Calories: 511kcalCarbohydrates: 66.8gProtein: 30.7gFat: 15.1gSaturated Fat: 4.1gCholesterol: 80.5mgFiber: 11.3gSugar: 5.9g
Tried this recipe?Let me know how it was!