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Sheet Pan Gnocchi with Pesto
Ingredients
  • 24 oz frozen cauliflower gnocchi (2 bags), can sub for regular frozen gnocchi of choice
  • 1 cup cherry tomatoes
  • 1 ½ cups zucchini, sliced into half moons (about 1 medium sized zucchini)
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning or dried oregano
  • ¼ tsp red pepper flakes
  • 1 lb sweet Italian chicken sausage (can sub for 12oz pre-cooked chicken sausage, sliced)
  • ½ cup pesto of choice, I use this dairy-free one
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