Sheet Pan Gnocchi with Sausage (Print Version)

Golden, crisped gnocchi with sausage and roasted peppers, finished with Parmesan and basil — ready in 30 minutes.

# What You'll Need:

→ 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)

# How to Prepare:

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 aren’t 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 Advice:

01 -
  • The gnocchi crisp up on the outside while staying pillowy inside, which feels like discovering a cheat code for texture-lovers.
  • It's a zero-fuss way to serve something bold and colorful with minimal cleanup (honestly, my secret weapon when the day's gotten away from me).
02 -
  • Piling the sheet pan too high makes the gnocchi turn out soggy, not crisp—learned that after my first try stuck together in a clump.
  • Swapping standard gnocchi for gluten-free works perfectly, but watch your sausage ingredients too.
03 -
  • A quick toss halfway through roasting is the secret to evenly crisped gnocchi and sausage.
  • Liberally seasoning with olive oil prevents dryness and amps up that golden, almost fried finish.
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