sheet-pan sausage, peppers & crispy gnocchi

Sausage and peppers meet a modern weeknight twist when shelf-stable gnocchi roasts beside them on a blazing sheet pan. High heat crisps the dumplings while peppers, onion, and tomatoes turn sweet and jammy with almost no cleanup.

Serves 4 · 15 min prep · 32 min cook

Estimate for one serving

• 520 cal
• 24g protein
• 58g carbs
• 22g fat
• 7g fiber

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Ingredients

• 1 lb package shelf-stable potato gnocchi
• 12 oz, sliced into 1/2-inch coins Italian chicken sausage
• 3, cut into 1-inch strips bell peppers (mixed colors)
• 1 large, cut into wedges red onion
• 1 pint cherry tomatoes
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1.5 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup grated Parmesan
• 1/4 cup torn fresh basil
• optional pinch red pepper flakes

Instructions

1. 1Preheat oven to 450°F and line a large rimmed sheet pan with parchment for easiest cleanup. Place the pan in the oven while it heats so it gets screaming hot.
2. 2In a large bowl toss gnocchi, sliced sausage, pepper strips, onion wedges, and cherry tomatoes with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until everything is evenly coated.
3. 3Carefully remove the hot sheet pan. Spread the mixture in a single layer (use two pans if needed so nothing steams). Roast 15 minutes.
4. 4Remove pan, flip and stir everything so gnocchi get new contact with the pan, then return to oven another 12–15 minutes until gnocchi are golden and crispy on the edges, sausage is browned, and peppers are charred in spots.
5. 5Switch oven to broil on high for the final 2 minutes to maximize crispiness on the gnocchi—watch constantly.
6. 6Remove from oven and immediately shower with grated Parmesan so it melts slightly from the residual heat.
7. 7Scatter torn fresh basil and red pepper flakes over the top. Taste one gnocchi and adjust salt if needed.
8. 8Scoop into shallow bowls or serve straight from the pan. The gnocchi should be crispy outside, pillowy inside, and coated in the savory sausage drippings.