Sheet Pan Gnocchi with Sausage and Tomatoes The Anchored Kitchen
Gnocchi Sheet Pan Sausage. Cut 1/2 medium red onion. Preheat oven to 400 degrees.
Sheet Pan Gnocchi with Sausage and Tomatoes The Anchored Kitchen
Arrange 2 racks to divide the oven into thirds and heat the oven to 450°f. On a large, rimmed sheet pan combine gnocchi, sausage, tomatoes, garlic, olive oil, salt, pepper, red pepper flakes, and herbs. Preheat oven to 425 degrees line a large sheet pan with aluminum foil and spray with nonstick spray. Directly on a large rimmed baking sheet, toss together the onion, garlic, tomatoes, gnocchi, olive oil, rosemary, salt, and pepper. Quarter 8 ounces cremini mushrooms and place them on a rimmed baking sheet. Preheat oven to 400 degrees. Cut 1/2 medium red onion. Place a rack in the middle of the oven. Remove the gnocchi from the package and make sure none of the.
Quarter 8 ounces cremini mushrooms and place them on a rimmed baking sheet. Preheat oven to 400 degrees. Preheat oven to 425 degrees line a large sheet pan with aluminum foil and spray with nonstick spray. Remove the gnocchi from the package and make sure none of the. Place a rack in the middle of the oven. Cut 1/2 medium red onion. Arrange 2 racks to divide the oven into thirds and heat the oven to 450°f. Directly on a large rimmed baking sheet, toss together the onion, garlic, tomatoes, gnocchi, olive oil, rosemary, salt, and pepper. Quarter 8 ounces cremini mushrooms and place them on a rimmed baking sheet. On a large, rimmed sheet pan combine gnocchi, sausage, tomatoes, garlic, olive oil, salt, pepper, red pepper flakes, and herbs.
