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Sheet Pan Gnocchi

Sheet Pan Gnocchi with Sausage and Peppers Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 lb shelf-stable potato gnocchi
  • 1 lb Italian sausage (links, casings removed)
  • 1 red bell pepper, sliced into half-inch strips
  • 1 yellow bell pepper, sliced into half-inch strips
  • 1 pint cherry tomatoes
  • 1 small red onion, sliced into thin wedges
  • 3 cloves garlic, smashed and roughly chopped
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • Handful of fresh basil
  • Balsamic glaze for drizzling (optional)

Method
 

  1. Preheat oven to 425°F (220°C). On a large sheet pan, toss the gnocchi, peppers, onion, garlic, sausage, and tomatoes with the olive oil, salt, pepper, oregano, and red pepper flakes. Spread into a single layer.
  2. Roast for 20 to 25 minutes, tossing everything halfway through, until the gnocchi are golden and crisp, the sausage is cooked, and the tomatoes have burst and charred slightly.
  3. Remove from the oven, drizzle with balsamic glaze if using, tear fresh basil over the top, and serve immediately.

Notes

If your sheet pan is small, divide everything between two pans so the ingredients roast rather than steam. Leftovers crisp up nicely in a 350°F oven for about 10 minutes.