Ingredients
- 1 pkg Anna Potato Gnocchi (12 oz)
- 8 oz Italian Sausage Links, sliced
- 1 cup Cherry Tomatoes
- 1 Red Onion, cut into wedges
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 jar Cento Basil Pesto Sauce (6.52 oz)
- 1 tsp Cento Italian Seasoning
- 1 tsp Cento Garlic Powder
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 cup Parmesan Cheese, grated
Directions
Preheat the oven to 425°F. On a large sheet pan, combine gnocchi, sausage, cherry tomatoes, and red onion. Drizzle with olive oil and season with salt, pepper, Italian seasoning, and garlic powder. Spread everything out in a single layer. Roast for 25â-30 minutes, until sausage is cooked through and the gnocchi is golden and crisp at the edges. Remove from the oven and toss immediately with pesto until well coated. Transfer to a serving dish and top with parmesan cheese. Serves 4.
