Go Back
Sheet-Pan Sausage, Peppers and Crisp Gnocchi
Rachel Kim

Sheet-Pan Sausage, Peppers and Crisp Gnocchi

Shelf-stable gnocchi roasts straight from the package and develops chewy, browned corners. That's better than boiling it. Give the peppers room. Turn everything once, because a crowded center will steam while the edges brown.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 14 oz fully cooked Italian sausage links sliced 1/2 inch thick
  • 1 package 17.6 oz shelf-stable potato gnocchi
  • 3 red and yellow bell peppers cut into 1-inch pieces
  • 1 large red onion cut into 1-inch pieces
  • 3 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
  2. Add the sausage, gnocchi, bell peppers and red onion to the pan.
  3. Drizzle with the olive oil, season with the salt and black pepper, and toss until every gnocchi has a light coating.
  4. Spread the mixture into one uncrowded layer and roast for 15 minutes.
  5. Turn everything with a wide spatula and roast for 12 to 15 minutes more, until the gnocchi are browned and the peppers are tender.