Sheet-Pan Gnocchi with Sausage

Gnocchi, Italy’s tender potato dumplings, turn golden and crisp when roasted hot on a sheet pan. Here they mingle with savory sausage, blistered cherry tomatoes, and sweet peppers for an easy one-pan lunch.

Serves 4 · 12 min prep · 32 min cook

Estimate for one serving

• 455 cal
• 26g protein
• 48g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 lb shelf-stable or refrigerated potato gnocchi
• 12 oz Italian chicken or turkey sausage, casings removed
• 2 cups cherry tomatoes
• 1 large bell pepper, chopped
• 1 medium red onion, cut into wedges
• 4 garlic cloves, smashed
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups fresh baby spinach
• 1/3 cup grated Parmesan
• 1/4 cup fresh basil leaves

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup.
2. 2On the sheet pan, combine the gnocchi, cherry tomatoes, chopped bell pepper, onion wedges, and smashed garlic. Drizzle with olive oil, then sprinkle with oregano, red pepper flakes, salt, and black pepper; toss thoroughly so every piece is coated.
3. 3Break the sausage into rustic bite-size chunks and scatter them evenly over the gnocchi and vegetables. Spread everything into a single layer so the gnocchi can crisp rather than steam.
4. 4Roast on the middle rack for 20 minutes. Remove the pan, toss gently with a spatula, and return to the oven for another 8–12 minutes until the gnocchi are golden and crisp at the edges, the sausage is cooked through, and the tomatoes have burst and released their juices.
5. 5Pull the pan from the oven and immediately scatter the baby spinach over the hot mixture. Toss so the spinach wilts in the residual heat and pan juices, about 1 minute.
6. 6Taste and adjust salt if needed. Shower with grated Parmesan and torn fresh basil.
7. 7Divide among plates or meal-prep containers. The sheet-pan juices make a light sauce; spoon them over each portion. Leftovers keep 3 days refrigerated and reheat well in a skillet or air fryer to restore gnocchi crispness.