Roasted Sweet Potato and Sausage with Pesto

5 from 1 vote

Roasted Sweet Potato and Sausage with Pesto

This easy three-ingredient Roasted Sweet Potato and Sausage with Pesto is a sheet pan meal made in no time! Roast sweet potato gnocchi and chicken sausage, then toss with fresh basil pesto.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American, Healthy

Keyword: Roasted Sweet Potato & Sausage with Pesto, roasted sweet potato and sausage with pesto

Servings: servings

Author: Chelsea Lords

Cost: $9.19

Equipment

Large sheet pan

Ingredients

1 (14.1-ounce) package Frozen Sweet Potato Gnocchi with Butter & Sage recommended: Trader Joe’s brand
1 (12-ounce) package Sweet Italian Chicken Sausage
Fresh basil pesto to taste

US - Metric

Instructions

Preheat oven to 425°F. Generously grease a large sheet pan with cooking spray.
Pour the gnocchi (straight from the freezer) onto the pan. Thinly slice chicken sausage and add on top. Toss them together and spread in an even layer. Bake for 10 minutes; remove and toss with a metal spatula. Bake another 5–10 minutes or until sausage is lightly caramelized/browned and gnocchi is tender. Toss again and serve.
Add dollops of pesto (to personal preference—I love lots!) on plates and enjoy immediately.

Video

Notes

Nutrition Note: Nutritional information does not include pesto as the amounts will vary.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through, or in the oven at 350°F for about 10 minutes.

Nutrition