Low-Fructose Sheet Pan Gnocchi Bake
Servings: 3-4
Time to Make: 10 minutes prep and 20-25 minutes baking time
Ingredients
1 package gluten-free gnocchi (favorite brands here)
4 chicken sausages (check ingredients carefully)
1 cup grape tomatoes, halved (2 grams of fructose total, balanced by 1.9 grams of glucose)
1 green bell pepper, cut into bite-sized pieces (roughly 1.8 grams of fructose total, balanced by 1.8 grams of glucose)
1-2 tablespoons garlic-infused olive oil
Italian herbs, salt, and pepper to taste
Freshly grated parmesan cheese
1 tablespoon fresh rosemary, chopped
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Rinse and chop the bell pepper and tomatoes. Slice the sausage into bite-sized pieces.
In a large bowl, combine the uncooked gnocchi, peppers, tomatoes, and sausage. Drizzle with garlic-infused olive oil and sprinkle with Italian herbs, salt, and pepper. Stir to ensure the oil and spices are evenly distributed.
Line a baking sheet with parchment paper or foil. Spread the mixture evenly across the pan.
Bake for 20-25 minutes, stirring halfway through. Everything should be a little bit crispy but not burning.
Serve with fresh parmesan and rosemary on top.
Fructose Forward
If you can tolerate larger portions of tomatoes and/or bell pepper, you can increase the percentage of vegetables in this recipe.
Fine with Fructose?
Load the sheet pan up with more veggies—red onion, more bell peppers (or sweet peppers), maybe a little broccoli. Whatever floats your boat!
