One Pan Sausage Pesto and Veggies

5 from 4 votes

Sausage Pesto and Veggies is a simple and delicious dinner! With just one pan and eight ingredients, you can whip up this flavorful and nutritious meal!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: sausage pesto

Servings: servings

Author: Chelsea Lords

Cost: $13.16

Equipment

Small bowl
Large sheet pan (15" x 21") 15 x 21-inch

Ingredients

1 (13-ounce) package smoked chicken sausage
1 (12-ounce) bag frozen cauliflower gnocchi see note 1
1/3 cup finely diced sun-dried tomatoes in oil with oil
1 pound asparagus
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (5-ounce) container basil pesto see note 2
Parmesan cheese freshly grated

US - Metric

Instructions

Preheat oven to 425°F. Slice the chicken sausage into 1/4-inch pieces, on the diagonal. Snap the bottom end off the asparagus and slice into 2-inch pieces.
Make a seasoning mix in a small bowl by combining paprika, garlic powder, salt, and pepper. Set aside.
Put chicken sausage, frozen gnocchi (see note 1), half the seasoning mix, and 1 tablespoon oil from the sun-dried tomatoes on a sheet pan. Toss until combined.
Bake for 12 minutes at 425°F.
Remove pan and flip sausage and gnocchi using a metal spatula, then push them to one side of the pan.
Add the asparagus pieces, 1 tablespoon oil from the sun-dried tomatoes, and remaining seasoning mix to the hot pan. Use tongs and toss to combine. Return to the oven for another 7–10 minutes. Asparagus, gnocchi, and sausage should be crisp on the outside, soft and tender inside.
On the hot sheet pan, add the chopped sundried tomatoes. Toss everything together. Add salt and pepper to taste.
Serve with freshly grated Parmesan cheese and a few spoonfuls of pesto per plate (see note 2). Enjoy immediately.

Notes

Note 1: No need to thaw the cauliflower gnocchi; just break or cut apart any connected pieces. Bake straight from the freezer.

Note 2: Don’t use the jarred variety of pesto; pick the fresh pesto found in the refrigerated section of the store. Of course, homemade can be used in place of store-bought!

Storage: Best enjoyed fresh from the oven! If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warm, and keep the pesto stored separately.

Nutrition