20-Minute Sheet Pan Gnocchi with Sausage Meatballs
Say hello to your new favorite weeknight dinner! Pillowy, golden baked gnocchi with mozzarella, juicy burst tomatoes, and sausage-ricotta meatballs. This easy sheet pan dinner only takes 20 minutes! Full of healthy color and flavor the whole family will love.
Ingredients
For the meatballs:
- 16 oz. 1 lb. sweet italian sausage
- 1 large egg, lightly beaten
- 1/4 cup Italian breadcrumbs
- 1/2 cup ricotta
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon cracked black pepper
- 1 teaspoon olive oil, for cooking
For the gnocchi:
- 1 16 oz. package gnocchi
- 2 pints cherry tomatoes, any color
- 2 garlic cloves, minced
- 1 12 oz. tub marinated mozzarella balls (save the oil)
For serving:
- Fresh basil, chopped
- Freshly grated Parmesan, garnish
- Balsamic vinegar or glaze, for drizzling
Instructions
- Preheat oven to 450 degrees F.
- In a medium bowl, thoroughly combine all ingredients for meatballs. Roll into 1-inch balls. Drizzle 1 teaspoon olive oil into a large skillet. Over medium heat, cook meatballs until golden brown, about 5 minutes.
- Toss meatballs, uncooked gnocchi, cherry tomatoes and garlic onto a large sheet pan.
- Drizzle with oil + spices from the marinated mozzarella. Set aside mozzarella; do not add yet.
- Using your hands, toss gnocchi and tomatoes in the oil mixture until well coated.
- Roast for 15-17 minutes, until tomatoes are softened and gnocchi is golden and puffy.
- Remove from oven; scatter mozzarella balls around cooked gnocchi.
- Sprinkle with fresh basil, Parmesan, and balsamic vinegar or glaze.
- Serve warm and enjoy!