1(10oz) loaf frozen garlic bread, wrapped in foil
2 (12oz) packages refrigerated gnocchi
1 pint cherry tomatoes, quartered
8oz broccolini, chopped (and tough ends trimmed off)
Olive oil
Kosher salt
Red pepper flakes
12oz bulk Italian sausage
4 tbsp pesto, divided, plus more for finishing
1 ball burrata, torn into pieces
Preheat the oven to 400°F.
Place the foil-wrapped garlic bread on one side of an 18-by-13-inch rimmed sheet pan. Add the gnocchi, tomatoes and broccolini to the rest of the pan. Drizzle generously with olive oil, season with salt and red pepper flakes, and toss everything together. Break the sausage into small pieces and nestle it around and on top of the gnocchi.
Bake for 20 minutes, until slightly crispy.
Remove the pan from the oven, carefully unwrap the garlic bread and place it back on the pan cut-side up. Spread 2 tablespoons of the pesto over the bread.
Toss the gnocchi with the remaining 2 tablespoons pesto, then scatter the torn burrata over the top. Finish with an extra drizzle of pesto and more red pepper flakes if you want, and serve everything directly from the sheet pan with the garlic bread.
21 Comments
I realized I forgot to put the instructions here as well as the description so I’ll do that but also people are asking about the aluminum dispenser. I have that in my store from with other kitchen gadgets I use if you want to check that out
1(10oz) loaf frozen garlic bread, wrapped in foil
2 (12oz) packages refrigerated gnocchi
1 pint cherry tomatoes, quartered
8oz broccolini, chopped (and tough ends trimmed off)
Olive oil
Kosher salt
Red pepper flakes
12oz bulk Italian sausage
4 tbsp pesto, divided, plus more for finishing
1 ball burrata, torn into pieces
Preheat the oven to 400°F.
Place the foil-wrapped garlic bread on one side of an 18-by-13-inch rimmed sheet pan. Add the gnocchi, tomatoes and broccolini to the rest of the pan. Drizzle generously with olive oil, season with salt and red pepper flakes, and toss everything together. Break the sausage into small pieces and nestle it around and on top of the gnocchi.
Bake for 20 minutes, until slightly crispy.
Remove the pan from the oven, carefully unwrap the garlic bread and place it back on the pan cut-side up. Spread 2 tablespoons of the pesto over the bread.
Toss the gnocchi with the remaining 2 tablespoons pesto, then scatter the torn burrata over the top. Finish with an extra drizzle of pesto and more red pepper flakes if you want, and serve everything directly from the sheet pan with the garlic bread.
What in the name of Satan was that phenomenal tool you got your foil from?? Looked like it also had saran wrap and something else?
Yummy!
I love how you dropped that little nugget in there.
Are you vegan?
liam, you're CRAZY!!!
Albino broccoli are broccoli too. They deserve consumption…
okay – that foil cutter is AWESOME.
Liam missed it in the comments but you're putting it all back in the oven for 12 minutes or so after unwrapping the garlic bread
"smmmmokinn!" No clue if that was a Mask reference but that's all I could think of😭
In case everyone forgot you don’t have to be vegan to enjoy vegan food…
Are you vegan? or are you just eating healthier?
Are u vegan
store bought pesto is good depending on the brand. some are too salty but generally they're pretty good
Not the "store bought pesto" 😂
Beyond meat? Are you vegan?
Gnocchi made of beans?
I was gonna be so disappointed if you don’t use the pesto reference. 😂
My husband (professional baker) says you're not crazy. The store bought pesto is just aged pesto.
Are you vegan?
I kept thinking, this is missing beans