creamy sheet pan gnocchi with mushrooms & sausage
so good you'll eat it straight off the sheet pan
It’s official, spring is springing!
As of today, almost all of our early spring veggies are in the ground, which is a huge relief. It’s always a big push to get the spring greens planted by mid-March (a reminder we are in zone 8a), especially when we’re all a bit creaky and out of practice after a long winter’s rest. But we’re slowly getting back into farm shape, working out the kinks, and getting into the rhythm of the growing season.
It’s also a gamble planting outside this early in the year, as it’s not uncommon to have a late cold snap, but so far (KNOCK ON ALL THE WOOD) the weather forecast looks warm and favorable for all the tender veggie babies.
Next week we will tackle one of my favorite spring tasks, planting potatoes. Potatoes are such a wild crop… you mean I just put this old, sprouting potato in the ground, and a few months later it will magically multiply and I get to dig up a treasure trove of golden spuds? Growing food is so freaking cool.
If you need a refresher on growing potatoes, or you want to try for the first time, I have a whole potato planting guide HERE! Even if you don’t have much space, you can absolutely plant potatoes in a grow bag… here’s a helpful tutorial for the grow bag method.
And ICYMI, I’ve been on a roll sharing a bunch of helpful gardening posts over the past few weeks. Here are quick links to catch up on the veggie garden goodness:
A reminder that if you have any gardening or cooking related questions, I’m here to help! Send in your questions on our private community HELP LINE, where I’ll always personally answer within 24 hours. There’s no question too big or small. :)
Okay, time to get cooking and dig into this week’s new recipe – creamy sheet pan gnocchi with mushrooms & sausage – available for paid subscribers.
Did you know you can roast gnocchi on a sheet pan, no boiling needed? It’s a freaking revelation and I’m seriously considering going to Costco to buy a case of gnocchi and just making this every night for the rest of my life?! (Side note – you can use fresh, frozen, or shelf stable gnocchi for this recipe. I personally use the shelf stable 1lb packages found in the pasta aisle).
I certainly did not invent sheet pan gnocchi (a quick google search will show lots of recipes) but I’ve never seen this specific combo, and it’s hands down the most luscious, comforting, flavor-filled (and easiest!?) thing I’ve made in months.
The secret to this recipe is nestling a round of Boursin cheese in the middle of everything, which creates an instantly creamy, herby, garlicy sauce. (Side note #2 – if you don’t have access to Boursin, just use 2/3 cup cream cheese mixed with some fresh herbs, minced garlic, and salt + pepper).
After 30 minutes in the oven, you’ve got tender browned mushrooms, savory sausage, hearty kale, and soft pillows of gnocchi all swimming in an herby cream sauce… GAH it’s so good you might just eat it straight from the sheet pan. PS – to make this vegetarian, you can totally skip the sausage… it will still taste ridiculously good. PPS – don’t forget the squeeze of lemon at the end! This is a rich dish and the pop of lemon makes the whole thing SING.
Just trust me, don’t snooze on this one! Happy cooking friends. xx Michelle
Keep reading for the full recipe (and a handy 1-page PDF for easy printing).
Become a paid subscriber to access today’s recipe (free subscribers get access to recipes on the 1st Friday of the month). As a paid subscriber, you’ll also get access to my full recipe archive, gardening guides, video tutorials, plus bonus content and join our private community chats.
Creamy Sheet Pan Gnocchi with Mushrooms & Sausage
Serves 4