Quick sheet-pan dinner of crisped gnocchi, sausage, and sweet roasted peppers — ready in 30 minutes.
# What you'll need:
→ Gnocchi & Sausage
01 - 18 oz potato gnocchi (shelf-stable or refrigerated)
02 - 10 oz Italian sausage, casings removed and sliced into 1/2-inch rounds (mild or spicy)
→ Vegetables
03 - 2 large bell peppers (red, yellow, or orange), seeded and sliced
04 - 1 medium red onion, sliced
05 - 2 garlic cloves, minced
06 - 2 tablespoons olive oil
→ Seasonings
07 - 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ To Finish
11 - 1/4 cup grated Parmesan cheese (about 1 oz), plus extra for serving if desired
12 - Fresh basil leaves for garnish (optional)
# Method:
01 - Set the oven to 425°F and line a large sheet pan with parchment paper.
02 - In a large mixing bowl, add the gnocchi, sliced sausage, bell peppers, red onion and minced garlic; drizzle with olive oil and sprinkle the dried Italian herbs, smoked paprika, salt and black pepper. Toss until everything is evenly coated.
03 - Spread the mixture into a single layer on the prepared sheet pan, leaving space so pieces are not crowded for proper browning.
04 - Roast on the middle rack for 20 minutes, stirring once halfway through, until gnocchi are golden and crisp and vegetables are tender.
05 - Remove the pan from the oven, sprinkle the grated Parmesan over the hot gnocchi and vegetables, and toss gently to distribute the cheese.
06 - Transfer to plates, garnish with fresh basil leaves if using, and serve immediately.
