Name: Sheet Pan Gnocchi With Mushrooms, Sausage, and Kale
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 8 ounces mixed mushrooms -; 1 teaspoon dried thyme -; 3/4 teaspoon kosher salt -; 3 tablespoons extra-virgin olive oil, divided, plus extra to drizzle -; 16 ounces frozen gnocchi (not defrosted; or shelf-stable gnocchi) -; 3 large cloves garlic, unpeeled -; 8 ounces spicy Italian sausage -; 2 tablespoons lemon juice -; 2 tablespoons water -; 3 packed cups roughly chopped kale (about 1 bunch1 bunch should suffice) -; Freshly grated Parmesan cheese, to pass at the table -

Sheet Pan Gnocchi With Mushrooms, Sausage, and Kale

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Gnocchi With Mushrooms, Sausage, and Kale

1. 8 ounces mixed mushrooms -

2. 1 teaspoon dried thyme -

3. 3/4 teaspoon kosher salt -

4. 3 tablespoons extra-virgin olive oil, divided, plus extra to drizzle -

5. 16 ounces frozen gnocchi (not defrosted; or shelf-stable gnocchi) -

6. 3 large cloves garlic, unpeeled -

7. 8 ounces spicy Italian sausage -

8. 2 tablespoons lemon juice -

9. 2 tablespoons water -

10. 3 packed cups roughly chopped kale (about 1 bunch1 bunch should suffice) -

11. Freshly grated Parmesan cheese, to pass at the table -

How to cook deliciously - Sheet Pan Gnocchi With Mushrooms, Sausage, and Kale

1. Stage

Preheat the oven to 425°F. Line a large sheet pan (about 17 x 12 or 18 x 13-inch) with parchment paper.

2. Stage

Prepare the mushrooms: Put the mushrooms in a colander and rinse under the tap while rubbing off any obvious dirt. Shake off the excess water. Cut cremini and button mushrooms into quarters, shitakes in half, and/or tear oyster and maitake mushrooms into large bite-size pieces. Bunch the mushrooms together on the sheet pan and sprinkle with thyme and salt. Drizzle 2 tablespoons of olive oil over the top and use your hands to toss the mushrooms so they’re evenly coated with the olive oil and seasonings.

3. Stage

Add the gnocchi, garlic, and sausage and bake: Add the gnocchi and garlic to the mushrooms and toss again. Spread over the surface of the pan. Use a paring knife to slit the sausage casings down the center (or use bulk sausage). Pluck large, gumball-sized pieces of sausage from the casings and distribute evenly over the sheet pan. Bake for 20 minutes. Use a spatula to stir the ingredients and spread them back out in the pan. Continue baking until the gnocchi tastes done and is beginning to brown, another 10 minutes or so. Remove the pan from the oven.

4. Stage

Dress the kale and add to the pan: Squeeze the soft cloves of roasted garlic out of their peels and into a large bowl. Add the lemon juice, water, and the remaining 1 tablespoon of olive oil. Whisk to blend. Add the kale and toss well. Dump the kale and dressing onto the sheet pan and use your hands or a spoon to nestle the kale among the gnocchi and mushrooms.

5. Stage

Finish baking and serve: Return the pan to the oven and bake until the kale is cooked, about 10 minutes. Spoon the gnocchi into 4 shallow bowls, add a light drizzle of olive oil to each, and serve with Parmesan cheese. Store leftover gnocchi in a covered container in the fridge. To reheat, add a splash of water and drizzle of olive oil and warm in the microwave or an oil-slicked skillet over medium heat. Taste and add lemon and Parmesan as desired. Love the recipe? Leave us stars below!