Gnocchi, Sausages and Roasted Asparagus with Greek-Style Sauce
A quick, indulgent, and fresh dinner ready in just 30 minutes. The lemon-oregano sauce adds a bright, irresistible Greek touch.
A fantastic shortcut recipe for a weeknight
I love serving this dish with a delicious lemon-oregano sauce. I recommend Avril’s potato and quinoa gnocchi—they’re really great. For the sausages, I like duBreton, which is widely available!
Why make this recipe?
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Perfect for busy weeknights: everything cooks on a single sheet pan.
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The combo of crispy gnocchi, sausages, and roasted asparagus is a match made in heaven.
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The Greek-style lemon and oregano sauce takes it to the next level.
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Totally customizable based on the vegetables or sausages you have on hand.
Preheat oven to 375°F. On a parchment-lined baking sheet, arrange gnocchi, sausages, shallot, and garlic. Season with salt and pepper and drizzle with olive oil. Bake for 10 minutes.
After 10 minutes, add asparagus and increase oven temperature to 425°F. Roast another 5–7 minutes until asparagus is tender but still slightly crisp.
Meanwhile, mix the finishing sauce and set aside.
When the tray comes out of the oven, drizzle the sauce over the ingredients. Toss gently, serve immediately, and top with grated Parmesan and fresh basil leaves. SO, so good.
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Bon appetit and enjoy!
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