YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Gnocchi with Chicken Sausage and Roasted Broccoli
Savor the delightful combination of crispy roasted gnocchi tossed with savory chicken sausage, tender roasted broccoli, and a finishing touch of lightly baked egg whites and melted part-skim mozzarella. This balanced dish brings an array of textures and comforting flavors to your plate, making it a satisfying option for a nourishing dinner.
INGREDIENTS
1 link (3 oz) Chicken Sausage
100 grams Potato Gnocchi
1.5 cups Broccoli
2 large Egg Whites
1/4 cup shredded Part-Skim Mozzarella
1/2 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.
Slice the chicken sausage into 1/2-inch rounds and arrange them on the sheet pan.
Add the broccoli florets (about 1.5 cups) to the pan. Drizzle with 1/2 teaspoon of olive oil, and season lightly with salt and pepper.
Bake the sausage and broccoli for 12-15 minutes, stirring halfway to ensure even roasting.
While the sausage and broccoli roast, bring a pot of salted water to a boil and gently add the gnocchi. Cook until they float, about 2-3 minutes. Drain and set aside.
After removing the sausage and broccoli from the oven, add the cooked gnocchi to the sheet pan. Toss gently to combine with the roasted components.
Make a small well in the center of the pan and pour in the egg whites. Let them cook for 3-4 minutes until just set, then sprinkle the shredded mozzarella over the top.
Return the pan to the oven for an additional 2-3 minutes to allow the cheese to melt and the gnocchi to crisp slightly. Serve immediately.