Sheet Pan Gnocchi Sausage Peppers (Printable Version)

Golden-roasted gnocchi, Italian sausage and bell peppers roasted together for a hearty 30-minute sheet pan meal.

# What You Need:

→ Gnocchi & Sausage

01 - 18 oz potato gnocchi (shelf-stable or refrigerated)
02 - 10 oz Italian sausage, sliced into 1/2-inch rounds (mild or spicy)

→ Vegetables

03 - 2 large bell peppers (red, yellow, or orange), seeded and sliced into 1/2-inch strips
04 - 1 medium red onion, sliced
05 - 2 garlic cloves, minced
06 - 2 tbsp extra-virgin olive oil

→ Seasonings

07 - 1 tsp dried Italian herb blend (oregano, basil, thyme)
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper

→ To Finish

11 - 1/4 cup grated Parmesan cheese
12 - Fresh basil leaves for garnish (optional)

# Step-by-Step Directions:

01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper and set aside.
02 - In a large mixing bowl, combine gnocchi, sliced sausage, bell peppers, red onion and minced garlic. Add olive oil, dried Italian herbs, smoked paprika, salt and black pepper; toss until components are evenly coated.
03 - Spread the mixture in a single layer on the prepared sheet pan, leaving space so the pieces are not crowded to ensure even browning.
04 - Roast for 20 minutes, stirring once halfway through, until the gnocchi are golden and crisp and the vegetables are tender.
05 - Remove the pan from the oven, sprinkle with grated Parmesan and toss gently to distribute the cheese and warm it through.
06 - Transfer to plates or a serving platter, garnish with fresh basil leaves if desired, and serve hot.

# Expert Advice:

01 -
  • You get crispy gnocchi (no boiling required) with golden edges and a tender center, all from the oven.
  • It’s so easy to throw together after a hectic day, and it never fails to impress anyone at the table.
02 -
  • Crowding the pan keeps the gnocchi from crisping—use two pans if necessary.
  • Waiting to add the Parmesan until the last minute stops it from burning and clumping.
03 -
  • Swap in whatever veggies look the best or are on sale—you can’t go wrong as long as you cut them evenly.
  • For an extra crisp result, let the sheet pan heat up in the oven before adding the gnocchi mixture.
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