It’s been a rough growing season. We’ve struggled to get to where we felt like we were providing our CSA members with the value and fulfilling the trust they placed in us. The Spring weather was extreme and unpredictable, and then the sudden unrelenting heat set us back without much recourse. Still these past weeks have been on the bountiful side and the season stands to end on a high (weather permitting).
One of the noted differences for us (last week) is that I finally got to give our green beans a try. So, I found myself with a pound of green beans and no idea what to make. When I found this, I was instantly intrigued by the simplicity and the new approach to gnocchi. We love gnocchi and use it often in place of pastas. However, baked and crispy was something I hadn’t seen before. It looked almost too simple and I’m always a bit suspect of prep times, because we’re not all as practiced or as skilled as a lot of those developing recipes and posting them out to the internet. I’m happy to share that this took me less than 10 minutes to prep and the bake time really is only 20 minutes.
Here’s a link to the original: https://www.theleangreenbean.com/sheet-pan-gnocchi-with-sausage/ I didn’t bother trying to come up with a balsamic sauce, but fully agree that you could use about any sauce you choose. Also, I just used the herb & garlic mix I had on hand for oregano/italian seasoning step. I’d say follow the base and you could season it to about any taste.
- 1 pound gnocchi (shelf stable or frozen)
- 3–4 fully cooked chicken sausages, sliced (I used Andouille)
- 1/2 pound (about 2 cups) green beans, cut to bite-sized pieces
- 3 Tbsp oil (I use avocado oil)
- salt and pepper to taste
- optional- sprinkle of oregano or italian seasoning
- Balsamic vinegar and parmesan cheese, to taste
- Put gnocchi and chicken sausage on a large sheet pan. Drizzle with oil and stir until well coated. Sprinke with seasonings.
- Bake at 425 degrees F for 10 minutes.
- Remove sheet pan and add green beans to the pan. Stir everything and add a little extra oil if desired.
- Return to oven for another 10 minutes.
- Plate, drizzle with balsamic vinegar and top with parmesan (or desired sauce) and serve.