Sheet-Pan Chicken Sausage Tomato Gnocchi

Ingredients

• 1 pound shelf-stable potato gnocchi
• 12 ounces fully cooked chicken sausage, sliced
• 2 cups cherry tomatoes
• 2 medium zucchini, half-moons
• 1 small red onion, wedges
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups baby spinach
• 1 tablespoon lemon juice
• 1/4 cup grated parmesan
• 1/4 cup chopped basil

Method

1. Heat oven to 425 F and line a sheet pan with parchment.
2. Add gnocchi, chicken sausage, tomatoes, zucchini, and red onion to the pan.
3. Toss with olive oil, Italian seasoning, garlic powder, salt, and pepper.
4. Roast 20 to 24 minutes, stirring once, until the gnocchi edges are golden and tomatoes soften.
5. Fold in spinach and lemon juice while the pan is hot.
6. Finish with parmesan and basil.