gluten-free sheet pan pesto gnocchi
This gluten-free pesto pasta couldn't be easier to make. It's packed with flavor & FODMAP-friendly that'll leave everyone impressed. Homemade, dairy-free pesto recipe included.
Ingredients
- 1 16-oz. pkg. uncooked potato gnocchi, gluten-free (check labels)
- 3 Tbsp. garlic-infused extra-virgin olive oil
- 1 tsp dried basil
- 1 tsp dried rosemary
- ¾ tsp sea salt
- cracked pepper
- fresh basil, to garnish
- 1 10oz. pkg. of Teton's Cooked Uncured Polish Sausages, sliced into 0.5 in rounds
- 1 medium head of broccoli, chopped
- ¾ c oyster mushrooms, chopped
- ⅓ c leeks, chopped
- 1 medium shallot, sliced
- ¾ c homemade pesto - recipe linked above
- 8 oz. burrata cheese, optional
Instructions
- Preheat oven to 425ºF.
- Line a large baking sheet with parchment paper.
- Chop broccoli, mushrooms, leeks, & onion (if using) to your desired size.
- Place chopped veggies in a medium bowl, drizzle with olive oil, then season with basil, rosemary, salt, & pepper; gently toss to coat.
- Cut sausages to your desired size, add them to the bowl, followed by the gnocchi.
- Toss everything together one final time then lay the mixture on your sheet pan.
- Bake for 30 minutes, tossing everything once halfway through.
- While the gnocchi is cooking, prepare the pesto. You can find the steps here. Place in the fridge until the gnocchi is ready.
- Remove the baking sheet from the oven. Add your pesto straight to the pan (be careful not to burn yourself) & thoroughly toss everything together, mixing the pesto throughout.
- Divide into your serving bowls, & pair with 1/2 a burrata cheese ball, if preferred.
- Top with fresh lime juice & enjoy!