Sheet-Pan Sausage Gnocchi with Peppers

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1 lb shelf-stable potato gnocchi
• 12 oz Italian chicken sausage links, sliced 1/2-inch
• 3 bell peppers (mixed colors), chopped
• 1 large red onion, cut into wedges
• 1 pint cherry tomatoes
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 oz fresh mozzarella pearls
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper for easier cleanup.
2. 2In a large bowl, combine the uncooked gnocchi, sliced sausage, chopped bell peppers, red onion wedges, and cherry tomatoes.
3. 3Drizzle everything with the olive oil, then sprinkle on garlic powder, oregano, red pepper flakes, salt, and black pepper. Toss thoroughly with your hands or tongs until every piece is coated.
4. 4Spread the mixture into a single even layer on the prepared sheet pan; avoid overcrowding so the gnocchi can crisp rather than steam.
5. 5Roast on the middle rack for 20 minutes. Remove the pan and use a spatula to flip and stir the gnocchi and vegetables so the undersides brown evenly.
6. 6Return the pan to the oven and roast another 10–12 minutes until the gnocchi are golden and slightly crispy on the edges, the sausage is browned, and the peppers are tender with charred spots.
7. 7Scatter the mozzarella pearls evenly over the hot sheet pan. Return to the oven for 3–4 minutes just until the cheese softens and begins to melt.
8. 8Remove the pan from the oven and immediately tear the fresh basil leaves over the top. Sprinkle with grated Parmesan while still hot.
9. 9Let the sheet pan rest 2–3 minutes so the cheese sets slightly and juices redistribute. Taste a piece of gnocchi and adjust salt if needed.
10. 10Portion onto plates or serve family-style straight from the pan, making sure each serving gets sausage, veggies, and melty cheese.