Step 1

Preheat oven to 400 degrees.

Step 2

Add the cauliflower gnocchi, cherry tomatoes, and zucchini to a large sheet pan (I use an 18x13 inch sheet pan). Cover with the olive oil, salt, black pepper, garlic powder, and red pepper flakes. Use clean hands to cover everything in the spices.

Step 3

Divide the chicken sausage into about 25 evenly sized balls (or slice up pre-cooked chicken sausage). Add to the pan, evenly dispersing and without overlapping any other ingredients.

Step 4

Place the sheet pan in the oven for 30-40 minutes, until the cherry tomatoes are bursting and the gnocchi has crisped up.

Step 5

Immediately drizzle everything with the pesto, then divide into 4 even servings and enjoy. Store in the refrigerator for up to 2-3 days in an airtight container.