Quick, healthy, gluten & dairy-free sheet pan gnocchi with chicken sausage and veggies—perfect for easy weeknight dinners! Ready in under an hour.

Scale

1 package gluten-free gnocchi

4 chicken sausage links (I used Applegate Chicken & Apple Sausage)

1 pint grape tomatoes, washed

1 zucchini, washed

5 oz fresh spinach

2 tbsp olive oil

1 tsp Dijon mustard

1 tsp salt

1 tsp minced garlic

1/2 tsp basil

1/2 tsp onion powder

Olive Oil Spray

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Preheat oven to 400 degrees Fahrenheit.
Slice your zucchini in half lengthwise and then slice into 1/2 inch slices.
Slice your sausage into 1/2 inch slices.
Add your zucchini, gnocchi, and grape tomatoes to a mixing bowl and combine with the olive oil, balsamic reduction, mustard, and spices. Mix well.
On a baking sheet, spray the sheet with an olive oil cooking spray until it’s fully coated in a thin layer.
Lay your sausage down first. Then add a layer of spinach. Top with the zucchini, gnocchi, and grape tomatoes.
Bake for 35-45 minutes until your sausage starts to brown and veggies are cooked through. Toss halfway through to ensure even cooking.
Remove from oven, let cool, and enjoy! You can top with some fresh basil, but it’s honestly great on it’s own.

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