Sheet Pan Gnocchi with Sausage (Printable Version)

One-pan meal of crisped gnocchi, Italian sausage, and roasted peppers ready in 30 minutes.

# Ingredient List:

→ Gnocchi & Sausage

01 - 500 g (18 oz) shelf-stable or refrigerated potato gnocchi
02 - 300 g (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
04 - 1 medium red onion, sliced
05 - 2 cloves garlic, minced
06 - 2 tbsp olive oil

→ Seasonings

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

→ To Finish

11 - 30 g (1/4 cup) grated Parmesan cheese
12 - Fresh basil leaves, for garnish (optional)

# Directions:

01 - Preheat your oven to 220°C (425°F). Line a large sheet pan with parchment paper.
02 - In a large bowl, toss the gnocchi, sausage slices, bell peppers, red onion, and garlic with the olive oil, Italian herbs, smoked paprika, salt, and pepper until evenly coated.
03 - Spread the mixture in a single layer on the prepared sheet pan, ensuring the gnocchi and vegetables arent too crowded.
04 - Roast for 20 minutes, stirring halfway through, until the gnocchi are golden and crisp and the vegetables are tender.
05 - Remove from the oven, sprinkle with Parmesan cheese, and toss gently to combine.
06 - Garnish with fresh basil leaves and serve hot.

# Expert Tips:

01 -
  • It's the ultimate weeknight hack—almost no clean-up, and everything roasts together with deep flavor.
  • I’m always stunned by how the gnocchi turn golden and crisp on the outside while staying pillowy inside.
02 -
  • I once overcrowded the pan and ended up with steamy, soggy gnocchi—resist the urge and use two pans if you need.
  • Tossing the cheese on immediately after roasting makes it melt into every crevice—waiting even two minutes means it just sits on top.
03 -
  • Let the filled pan sit at room temp for a few minutes before roasting—the gnocchi and veggies brown more evenly.
  • If you want extra crunch, broil for a minute at the end, but don’t take your eyes off it.
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