Crisped gnocchi, Italian sausage, and roasted peppers baked on a sheet pan for a quick, flavorful 30-minute meal.
# What You'll Need:
→ Gnocchi & Sausage
01 - 18 ounces potato gnocchi (shelf-stable or refrigerated)
02 - 10 ounces Italian sausage, sliced into 1/2-inch rounds
→ 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 tablespoons extra-virgin olive oil
→ Seasonings
07 - 1 teaspoon dried Italian herb blend (oregano, basil, thyme)
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon fine salt
10 - 1/4 teaspoon freshly ground black pepper
→ To Finish
11 - 1/4 cup grated Parmesan cheese
12 - Fresh basil leaves, for garnish (optional)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper and set aside.
02 - In a large mixing bowl, combine the gnocchi, sliced sausage, halved bell peppers, sliced red onion and minced garlic. Drizzle with the olive oil and add the dried Italian herbs, smoked paprika, salt and black pepper. Toss until all pieces are evenly coated.
03 - Spread the mixture out on the prepared sheet pan in a single even layer, leaving space between pieces so the gnocchi and vegetables can brown rather than steam.
04 - Roast on the center rack for 20 minutes, stirring and turning once at the 10-minute mark, until gnocchi are golden and crisp at the edges and vegetables are tender.
05 - Remove the pan from the oven, sprinkle the grated Parmesan over the hot mixture and toss gently to distribute the cheese and warm it through.
06 - Transfer to a serving platter or plates, garnish with fresh basil leaves if using, and serve immediately.
