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Crispy Sheet Pan Gnocchi with Sausage and Peppers

Broil -- instead of boil -- gnocchi in this quick sheet pan dinner. Peppers, onions, tomatoes and sausage are the perfect bed for the little potato dumplings, which are crusted with Parmesan and broiled until crispy and tender.
  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

1 pound sweet Italian sausage, casings removed, crumbled

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

2 cloves garlic, minced

1 small green bell pepper, thinly sliced

1 small red bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

1 small red onion, thinly sliced

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Two 14-ounce cans cherry tomatoes

One 17.5-ounce package potato gnocchi

1/4 cup grated Parmesan, plus more for serving

1/4 cup fresh parsley leaves, chopped

Directions

  1. Preheat the oven to 425 degrees F.
  2. Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes. 
  3. Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt. 
  4. Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Divide among 4 plates and sprinkle with the parsley and more Parmesan.

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