Easy Roasted Cauliflower Gnocchi, Sausage & Tomatoes
Super yummy with minimal cleanup, this easy roasted cauliflower gnocchi, sausage and tomatoes is going to be your new favorite recipe.
This is my new favorite recipe, it’s so good I’ve made it a ton of times already. The inspiration for this dish was from Max La Manna who did an Instagram Reel on a roasted tomatoes and gnocchi dish. I am always thinking of new ways to make cauliflower gnocchi so I took his recipe, switched up the regular gnocchi to cauliflower gnocchi and added Italian sausage. Super simple, super delicious.
What is Cauliflower Gnocchi
Cauliflower gnocchi is a slightly healthier version of regular gnocchi. It is primarily made with cauliflower, and other gluten-free flours and starches, whereas traditional gnocchi is made with potatoes and regular flour. Cauliflower gnocchi is a great alternative for regular gnocchi if you can’t have gluten. It has a mild taste and does not taste like cauliflower, especially once you add it to a dish and season it with sauces etc.
Ingredients
Italian Sausage – Â Sweet Italian sausage, but hot would also work really well in this. You will need one pack of sausage links which is usually 1 lb (16 oz)
Cauliflower Gnocchi – I use the Trader Joe’s brand (12 oz), but any brand should work. I do not thaw it prior to roasting.
Cherry Tomatoes – Any kind of cherry tomatoes should work here. You can use all red or I have used a mix of red and yellow cherry tomatoes and it was delicious. My favorites are the sugar bombs that can be found a Wegeman’s. Purchase a 12 oz container.
Garlic – 3-4 cloves of garlic
Olive Oil – You can use light olive oil here.
Instructions
- Pre-heat the oven to 425°F.
- Line a rimmed baking sheet with parchment paper and set it aside.
- Wash the cherry tomatoes and then cut some or all of them in half and place them onto the baking sheet.
- Mince and add the garlic to the baking sheet.
- Cut the sausage into bite size pieces and add to the baking sheet with the tomatoes.
- Add the frozen cauliflower gnocchi to the sausage and tomatoes.
- Drizzle 3-5 tablespoons over the top of the sausage, tomatoes, etc. Then sprinkle with salt and black pepper and mix it all together.
- Roast for approximately 15 minutes, stir and roast for an additional 15 minutes or until the sausage is cooked through and the gnocchi is tender.
- Once everything is cooked broil on high for 5 -7 minutes to brown the tomatoes and gnocchi. Keep an eye on it so it doesn’t burn.
Tips
- If doubling the recipe use two baking sheets.
- Do not thaw the gnocchi
Storage
Store covered in the refrigerator for up to 2 days.
Easy Roasted Cauliflower Gnocchi, Sausage & Tomatoes
Materials
- 1 lb Sweet Italian Sausage links can use hot italian sausage
- 24 oz Cauliflower Gnocchi 2 bags if it's Trader Joe's brand. Do not thaw
- 12 oz Cherry Tomatoes can be a mix of red & yellow
- 3-4 Garlic Cloves, minced
- 3-5 tbsp Olive Oil
- S & P
Instructions
- Pre-heat oven to 425°F
- Line a rimmed baking sheet with parchment paper and set aside.
- Wash the cherry tomatoes then cut some or all of them in half, then put them on the baking sheet.
- Mince and add the garlic to the baking sheet.
- Cut the sausage into bite size pieces, then add to the baking sheet.
- Add the frozen cauliflower gnocchi to the pan, mix it all together and tucking the gnocchi in between the sausage and tomatoes.
- Drizzle with some olive oil, then sprinkle with salt and pepper. Mix it all together.
- Roast for approximately 15 minutes, stir then roast for an additional 15 minutes until the sausage is cooked and the gnocchi is tender.
- Once it is all roasted turn the broiler on high and broil for 5 min to get the tomatoes and gnocchi slightly charred. Keep a close eye on it so it doesn't burn.
Notes
Nutrition
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