Ohhh this is a great one-pan dinner — crispy gnocchi, juicy sausage, and sweet peppers all roasted together. Minimal prep, maximum flavor. 😍🔥
Sausage and Peppers Sheet Pan Gnocchi
Serves
4
Prep: 10 minutes
Cook: 25–30 minutes
Ingredients
- 1 lb shelf-stable potato gnocchi
- 12 oz Italian sausage (mild or hot), sliced into coins
- 3 bell peppers (any colors), sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- Salt & black pepper, to taste
Optional finish
- Fresh basil or parsley
- Grated Parmesan
- Red pepper flakes
Instructions
1. Preheat & prep
- Preheat oven to 425°F (220°C).
- Line a large sheet pan with parchment or foil.
2. Toss everything together
On the sheet pan, combine:
- Gnocchi
- Sausage
- Bell peppers
- Onion
Drizzle with olive oil and sprinkle with:
- Italian seasoning
- Garlic powder
- Smoked paprika
- Salt & pepper
Toss well to coat evenly.
3. Roast
- Spread into an even layer (don’t crowd).
- Roast 15 minutes.
- Toss or flip everything.
- Roast another 10–15 minutes, until:
- Gnocchi are golden and crispy
- Sausage is cooked through
- Peppers are tender with charred edges
4. Finish & serve
- Sprinkle with Parmesan
- Add fresh herbs
- Finish with red pepper flakes if you like heat
Serve straight from the pan.
Tips for Best Results
- Use shelf-stable gnocchi, not fresh or frozen.
- For extra crisp gnocchi, cut them in half before roasting.
- If sausage releases lots of fat, blot lightly halfway through.
Variations
- Add cherry tomatoes in the last 10 minutes
- Use chicken sausage for a lighter version
- Garlic butter finish: toss with melted butter + garlic
- Pesto drizzle right before serving
Perfect with a simple green salad or garlic bread.