YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken Sausage with Cauliflower Gnocchi
Oven-roasted chicken sausage and pillowy cauliflower gnocchi tossed with crisp broccoli florets and savory garlic for a golden, satisfying finish.
INGREDIENTS
6 oz Chicken sausage
0.5 cup Frozen cauliflower gnocchi
1.5 cup Broccoli florets
0 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.25 tsp Red pepper flakes
PREPARATION
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Slice the chicken sausage links into 1/2-inch thick rounds.
Place the frozen cauliflower gnocchi, broccoli florets, and sliced chicken sausage onto the prepared baking sheet.
Drizzle the olive oil over the ingredients and sprinkle evenly with the sea salt, black pepper, garlic powder, and red pepper flakes.
Use your hands or a spatula to toss everything together until the gnocchi and vegetables are well-coated in the oil and spices.
Spread the mixture out into a single layer, ensuring the gnocchi are not touching each other so they can crisp up properly.
Roast in the oven for 20 to 25 minutes, tossing the ingredients halfway through the cooking time, until the gnocchi are golden-brown and the broccoli is tender-crisp.
Remove from the oven and serve immediately while the gnocchi are at their peak texture.