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Cuba Sheet Pan Gnocchi Bake

This Little Goat went to Cuba
  • This Little Goat went to Cuba

yields

4 servings

time

35 minutes

active time

10 minutes

ingredients

 

Extra-virgin olive oil 

1 lb. sweet Italian sausage, casings removed 

1 (17.5-ounce) package potato gnocchi

4-6 cloves garlic, smashed and roughly chopped  

2 red, orange and/or yellow bell peppers, thinly sliced 

1 small red onion, thinly sliced

1 pint cherry tomatoes

2 Tbsp This Little Goat went to Cuba

1/2 tsp crushed red pepper flakes

Kosher salt 

1 cup shredded mozzarella cheese

1/2 cup fresh basil leaves, roughly chopped 

Freshly-grated Parmesan, for topping 

 

 

instructions

Preheat the oven to 425 degrees. Grease a large baking sheet with 1 Tbsp olive oil and set aside.  

Remove the casings from the sausage and crumble into small chunks. Add to a large mixing bowl along with the gnocchi, garlic, peppers, onion, tomatoes, 3 Tbsp olive oil, Cuba spice, 1 tsp kosher salt and crushed red pepper flakes. Toss to combine. Spread in an even layer on the prepared baking sheet. 

Transfer to the oven and roast, tossing once halfway through, until the sausage is cooked through, veggies are tender and tomatoes begin to burst, about 25 minutes. 

Remove baking sheet from the oven and turn the oven to broil. Sprinkle the entire baking sheet with mozzarella. Return to the upper rack of the oven and broil until the veggies and gnocchi are lightly browned and the cheese is melted and bubbling, about 3-5 minutes more. Top with torn basil leaves and freshly grated Parmesan. Dig in!

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