Sheet-Pan Gnocchi With Sausages and Peppers
Updated Jan. 15, 2025
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil
- 2garlic cloves, finely grated or minced
- 2tablespoons chopped fresh oregano or 1 teaspoon dried
- 1teaspoon fine sea salt
- ¼teaspoon red chile flakes, more for serving (optional)
- 1(14- to 18-ounce) package shelf-stable gnocchi
- 1large yellow or red onion, thinly sliced
- 1red, yellow or orange bell pepper, thinly sliced
- 1green bell pepper, thinly sliced
- 1cup cherry tomatoes
- 1pound sweet or hot Italian sausages, pricked with a fork
- ¼cup grated Parmesan
- ½cup chopped fresh basil or parsley
Nutritional analysis per serving (4 servings)
693 calories; 45 grams fat; 13 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 7 grams polyunsaturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 26 grams protein; 973 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees.
- Step 2
In a large bowl, stir together olive oil, garlic, oregano, salt and chile flakes. Add gnocchi, onion, peppers and tomatoes, and toss well. Spread evenly on a large rimmed baking sheet. Nestle the sausages among the vegetables.
- Step 3
Roast for 35 to 40 minutes, stirring everything and flipping the sausages after 15 minutes, until the sausages are cooked through and the vegetables and gnocchi are golden brown.
- Step 4
Top with Parmesan and basil. Sprinkle more chile flakes if you like. Serve warm.
Private Notes
Comments
I think the sausages look and taste better if browned first before putting in the oven.
Snowy stay home kinda night tonight. Made exactly according to recipe. Wonderful, easy peasy dinner with great flavor. Gnocchi cooked perfectly as directed contrary to concerns raised by others. Melissa would never lead us wrong. Perfect dinner for a cold snowy night!
Haven't made this yet, but have made the other Crispy Gnocchi and Sausage recipe and it's awesome. That one cooks 20-25 minutes at 425 and the gnocchi are perfect. I think 40 minutes would turn them into dust. Watch it if you try this recipe! (Maybe add gnocchi half way through?)
Made this almost exactly as is - delicious and so easy. Gnocchi came out perfectly. My sausages were already cooked, so sliced them and stirred into the sheet pan mixture for the last 15 minutes of cooking. Don't skip the parmesan and fresh basil when serving. Might be good served with a squeeze of lemon too.
If everyone in our family of four likes a dish it is called a 4 four meal — this received a rare 4 forks! Me, the cook because it is so easy. And everyone one else because they liked it a lot. I would add one more bell pepper to up the veggie content. Even the 2 folks who are lukewarm on tomatoes didn’t even mention them. Took advice from other commentators and ran it on convection mode for half the time. I also flipped the sausages.
Incredibly good! 40 minutes worked for me.
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