The one that gets us started...
...and sheet pan gnocchi with chicken sausage, peppers, and brussels sprouts
Hey there! And welcome to my first newsletter edition and post on my Substack. Whether you found me by accident (yay you!) or you’re here on purpose (yay me!), I figured a little “get to know me” and “what’s this all about” was in order.
I typically spend just about every waking hour thinking about what I’m going to cook or what I’m going to eat… today… tomorrow… maybe next week… But I have come to the realization that perhaps not everyone else is my special kind of food-obsessed crazy.
For many people, just figuring out what to make for dinner is the biggest challenge. The 5 o’clock game-time decision isn’t going to cut it. Or maybe you’re a planner like me but just in a rut.
So here we are. Me – extreme planner, finds joy in grocery ads; you – no dinner plans and now the gremlins are hangry (or you – also a planner, but the troops are getting tired of the weekly rotation and some inspiration is in order).
Enough about me and you, let’s get started!
Down below (and in each newsletter), you’ll see what’s on our meal plan at my house for the week, a featured recipe or two, and anything else that might be worth sharing!
This week’s recipe is one of our family favorite go-to’s. If you’ve never tossed gnocchi on a sheet pan and roasted them instead of boiling, you have to give it a try. They get a little crispy on the outside and are chewy in the middle. This version uses fully cooked chicken sausages so it comes together quickly. You can even chop your veggies ahead of time and store them covered in the fridge. And you can’t beat clean up on one pan! If peppers and brussels aren’t your thing, feel free to sub in other vegetables.
MONDAY - One Pot Pasta with Ham & Peas and Fresh Fruit
We love a one-pot meal! Easy to make, easy to clean up, and extra time for multi-tasking. I’ll also be making Wednesday’s Baked Spaghetti today so I can get ahead.
TUESDAY - Roasted Chicken with Potatoes and Carrots
Roasted chicken always seems like a project, but really the time is mostly hands-off, and we sure do love the crispy skin!
WEDNESDAY - Baked Spaghetti and Salad
I have an evening commitment, so I’ll pop the casserole dish in the oven before I leave. (Nice to have it already made!)
THURSDAY - Sheet Pan Gnocchi
Recipe below! Soccer practice night, need something fast!
FRIDAY - Friday night pick up!
Unless something else comes up, we pretty much always do take out on Friday nights.
SATURDAY - Dinner at YaYa’s (the in-laws!)
She’s making a smoked pork loin with pinto beans and cornbread. True Southern, and so good.
SUNDAY - Dinner at my Dad’s
He says he’ll do some chicken thighs and a store-bought Tikka Masala sauce in the slow cooker with basmati rice on the side. Can’t wait!
LUNCHES for this week - Leftovers or Salads with extra Roasted Chicken
The Hubby and Kiddo usually do leftovers. I’ll throw together a salad with some of the chicken and whatever veggies are in the fridge.
EXTRAS for this week - I made these Peanut Butter Cookies - they were easy (one bowl! no softening butter!) and quite tasty.
Sheet Pan Gnocchi with Chicken Sausage, Peppers, and Brussels Sprouts
Serves 4-5
· 1 pound container store-bought dry Gnocchi (the shelf-stable kind, usually in the pasta aisle)
· 1 pound fully cooked Chicken Sausage Links, sliced
· 2 Sweet Bell Peppers (red, yellow, or orange), diced in about one-inch pieces
· 3-4 medium sized Shallots, peeled and quartered lengthwise
· ½ pound Brussels Sprouts, trimmed and halved
· 3-4 cloves Garlic, minced
· 2 teaspoons chopped fresh Thyme
· ½ teaspoon Kosher Salt (Morton or store brand)
· 1/8 teaspoon Black Pepper
· 1/3 cup Extra Virgin Olive Oil
· 2 teaspoons fresh chopped Parsley
· ¼ cup freshly grated Parmesan Cheese
Preheat oven to 425. Place oven rack in upper third. Coat a large rimmed baking sheet with non-stick spray.
In a large bowl, toss together gnocchi, sliced sausage, peppers, shallots, and brussels sprouts. Make sure to break apart any gnocchi that are stuck together. Add in minced garlic, fresh thyme, salt, pepper, and olive oil. Stir well.
Carefully pour the contents of the bowl onto the prepared baking sheet and spread into an even layer.
Roast for 15 minutes, then remove pan from oven and gently stir. Return the pan to the oven and roast another 10 minutes. The gnocchi should be golden and some of the sausages and veggies should be toasty around the edges.
Sprinkle pan with fresh parsley and parmesan cheese before serving.