Sheet Pan Gnocchi with Stonefire® Garlic Naan
10 Prep Time
20 Cook Time
Warm, crisp, and incredibly satisfying.
This Sheet Pan Gnocchi with Stonefire® Garlic Naan is an effortless weeknight meal that delivers big flavor. With golden gnocchi, caramelized veggies, and smoky andouille sausage roasted together on one pan, it turns simple ingredients into something special.
Ingredients
- 1 package frozen gnocchi (straight from the freezer is perfect)
- 12–14 oz andouille sausage, cut into ¼-inch rounds
- 2 bell peppers, sliced
- 1 cup cherry tomatoes
- 1 small red onion, sliced or cut into wedges
- 2 big handfuls kale
- 2–3 pieces Stonefire® Garlic Naan
Dressing
- 1/3 cup olive oil
- 2–3 cloves fresh garlic, grated or minced
- 1 tbsp white balsamic vinegar, or apple cider vinegar
- Juice of ½ a lemon
- 1 tsp Dijon mustard
- 1 tsp Italian Seasoning
- Salt + black pepper
- Optional: red pepper flakes
Directions
- Preheat the oven to 425°F. Lightly oil a sheet pan or line with parchment for easier cleanup.
- Layer the sheet pan: Add frozen gnocchi, sausage, peppers, tomatoes, red onion, and kale.
- Mix the dressing: Whisk olive oil, garlic, white balsamic, lemon juice, Dijon, salt, and pepper. Taste and adjust — more lemon for brightness, more Dijon for tang.
- Toss + roast: Pour dressing over everything and toss to coat. Roast 20–25 min, stirring once, until gnocchi is golden and crisp and the sausage edges caramelize.
- Warm the naan: Add Stonefire Garlic Naan to the oven for the final 2–4 minutes — just long enough to soften, puff, and smell irresistible.
- Dish up the gnocchi + sausage, tear warm naan alongside, and scoop like you mean it!