Crispy Sheet Pan Gnocchi with Sausage and Peppers

  • Level: Easy
  • Yield: 4 servings
  • Total: 35 min
  • Active: 15 min
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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.
Let's Get Cooking!

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82 Reviews

Rebecca Hulbert