March has arrived and we find ourselves in one of those “between” seasons – is spring budding or is it definitely still winter? Depending on where you are, it could be either – or both! This season calls for a simple recipe that is as versatile as the Pinot Noir we paired it with. This easy sheet pan recipe combines the fresh vegetable and herb flavors of spring with the warm comfort of roasted sausage and potato gnocchi. Try it on a busy weeknight and pair with our organically-grown Pinot Noir for a perfect evening in.
Servings: 4
Ingredients
- 14 ounces potato gnocchi
- 8 ounces cremini mushrooms, quartered or halved if small
- 1 lb turkey sausage, sliced
- 1 large shallot, sliced
- 2 tablespoons Extra Virgin Olive Oil
- 2 teaspoons fresh thyme
- Sea Salt & Black Pepper, to taste
- 1 cup grape tomatoes
- 2 cups baby spinach
- 2 tablespoons fresh basil leaves, chopped
- ½ cup Parmesan cheese
- Drizzle of your favorite pesto
Instructions
Preheat the oven to 425°F and line a baking tray with parchment pepper.
Add the gnocchi, mushrooms, sausage, shallot, oil, thyme, salt, and pepper onto the baking tray. Mix to combine everything together.
Place the tray in the oven and roast for 25 minutes stirring halfway through.
Add grape tomatoes and spinach and roast for 5 more minutes.
Top with basil and drizzle of pesto. Divide evenly between plates and enjoy!
Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to three days. Reheat in the oven or a skillet.
Serving Size: One serving is equal to approximately 1 and half cups.
More Veggies: Add red onion, bell pepper and zucchini
No Turkey Sausage: Use chicken, beef or pork sausage instead.
