Cooking With the Corleys

I love a good weeknight meal — especially after one of those long days when cooking feels like a chore. This sheet pan pesto gnocchi is one of our go-to comfort meals. It’s cozy, satisfying, and super low-effort — exactly what you want on a busy evening.

What I love most? It’s endlessly adaptable. Use whatever veggies you have on hand — we usually reach for cherry tomatoes and bell peppers because they roast up beautifully. But zucchini, mushrooms, or even broccoli would be great here too.

During the summer, when my basil is growing faster than I can use it, I like to make a big batch of pesto and freeze it in small portions. It’s the easiest way to bring that fresh, summery flavor into meals all year long. Just pop out a cube when you need it! But if homemade pesto isn’t in the cards, store-bought works perfectly — this recipe is all about keeping things simple.

 

Roasted garlic is the secret star of this dish. It adds a deep, mellow flavor that really ties everything together. Just wrap a few cloves in foil with a little olive oil and let the oven do the work. No extra effort, but such a big payoff.

Tonight, I used gluten-free cauliflower gnocchi, but any store-bought gnocchi works just fine. No boiling required — it roasts right on the sheet pan. Minimal dishes, maximum flavor.

Hope this one makes it into your weeknight rotation, too. Enjoy!

Main Sheet Pan Ingredients:

• 1 lb store-bought potato gnocchi
• 1 pint cherry tomatoes
• 1 yellow bell pepper, sliced
• 5 garlic cloves, whole (skin on)
• 3 Tbsp extra-virgin olive oil, divided
• 1 package chicken andouille sausage
• ½ tsp sea salt
• Freshly ground black pepper, to taste
• ¼ cup pesto (store-bought or homemade; see below)
• Red pepper flakes, optional, to taste
• Balsamic reduction, to taste
• Parmesan cheese, to taste
• 1–2 bunches fresh basil leaves, for garnish

Homemade Basil Pesto (Optional)

• 3–4 cups fresh basil leaves
• 3–4 garlic cloves (adjust to taste)
• 3 Tbsp toasted pine nuts
• ⅓ cup grated Parmesan cheese
• ⅓ cup olive oil
• Salt & pepper, to taste

Instructions:

*SKIP THIS STEP IF YOU ARE USING STORE BOUGHT*

1. In a dry pan over medium heat, toast pine nuts until fragrant, about 2–3 minutes. Watch closely to prevent burning.
2. In a food processor, combine basil, garlic, pine nuts, and Parmesan.
3. Pulse while slowly drizzling in olive oil until a smooth consistency forms.
4. Season with salt and pepper to taste. Set aside.

Sheet Pan Gnocchi Instructions

1. Preheat oven to 350°F (175°C).
   Tip: A stone sheet pan works great for even roasting. If using a metal sheet pan, line with foil for easy cleanup.
2. Toss & arrange ingredients:
   In a large bowl, combine gnocchi, cherry tomatoes, sliced bell pepper, sea salt, black pepper, and 2 tablespoons of olive oil. Mix well and spread evenly on the sheet pan.
3. Prepare garlic:
   Place the whole garlic cloves (with skin on) on a small piece of foil. Drizzle with the remaining 1 tablespoon olive oil and a pinch of salt. Wrap loosely and place on the sheet pan.
4. Add sausage:
   Place the chicken andouille sausage (whole) on the sheet pan alongside the vegetables.
5. Roast:
   Bake in the preheated oven for 30–35 minutes, or until the gnocchi are lightly golden, tomatoes are bursting, and sausage is cooked through.
6. Finish & assemble:
   • Remove pan from oven.
   • Slice sausage into bite-sized rounds.
   • Unwrap garlic, peel cloves, and gently mash or chop them.
   • Toss sausage and garlic with the roasted gnocchi and vegetables.
7. Toss with pesto:
   Add ¼ cup of pesto and stir until everything is well coated.
8. Serve & garnish:
   Plate and top with:
   • Crushed red pepper (optional)
   • Parmesan cheese
   • A drizzle of balsamic reduction
   • Fresh basil leaves

TIP: 

• Want a crispy gnocchi texture? Crank the oven to 400°F for the last 5–10 minutes.