One pan and only EIGHT ingredients to make this flavor-packed and nutritious sausage pesto and veggies!
Preheat the oven to 425 degrees F. In a small bowl, stir together 1 teaspoon paprika, 1/2 teaspoon roasted garlic powder, and salt & pepper (add to taste; I use 1/2 teaspoon salt, 1/4 teaspoon pepper) Set aside.
On a LARGE (at least 15 x 21 inches) sheet pan, toss together the sliced chicken sausage, frozen (unthawed) gnocchi, 1 tablespoon oil from the sun dried tomatoes, and 1/2 of the seasoning mix. Toss until combined. Bake for 12 minutes at 425 degrees.
Remove and flip the sausage + gnocchi using a metal spatula. To the other side add cut (in 2 inch pieces) asparagus, remaining 1 tablespoon oil from the sun dried tomatoes, and remaining seasonings. Toss to combine (I do this on the hot tray with tongs; you can toss everything in a bowl separately, but that uses more dishes). Return to the oven for another 7-10 minutes or until asparagus is crisp tender. Gnocchi and sausage should be crisp on the outside, soft and tender inside. Toss everything together. On the hot sheet pan, add the chopped sundried tomatoes. Taste for salt/pepper seasoning remembering that the Parmesan cheese and pesto will add some saltiness.
Serve on plates with freshly grated Parmesan cheese and a few spoonfuls of pesto per plate. Enjoy immediately.
Note 1: we use the cauliflower gnocchi from Trader Joes. Any other frozen gnocchi will work in this dish. No need to thaw, just break or cut apart any connected gnocchis. Bake straight from freezer. Note 2: don't grab the jared variety; grab the fresh in refrigerated section of store. Of course homemade can be used in place of store-bought!