Sheet-Pan Sausage Peppers and Gnocchi
By Beth Kaminski ·
This sheet-pan dinner brings together browned sausage, sweet roasted peppers, and gnocchi with crisp edges and soft centers. There is no need to boil the gnocchi first. Everything roasts on one pan, then gets a finishing sprinkle of Parmesan and parsley.
Why Roasting Gnocchi Works
Shelf-stable potato gnocchi can go straight from the package to the oven. A coating of oil helps the outside brown while the inside stays tender and pleasantly chewy. The texture is different from boiled gnocchi: less soft and pillowy, with more golden edges. As the sausage roasts, its juices mingle with the peppers, onions, and gnocchi.
Give the ingredients room. Use a rimmed half-sheet pan measuring about 18 by 13 inches, and spread everything as evenly as possible. A smaller pan will trap steam and limit browning. If your vegetables are especially large or your pan is smaller, divide the mixture between two pans and rotate them halfway through cooking.
Ingredient Choices and Substitutions
- Gnocchi: Use shelf-stable potato gnocchi from the pasta aisle. Break apart any pieces that are stuck together. Refrigerated and frozen varieties have different moisture levels and may need different roasting times.
- Sausage: Mild or sweet Italian pork sausage keeps this family-friendly. Hot Italian sausage works if you prefer heat. Raw chicken or turkey sausage also works, but it must reach 165°F rather than the 160°F required for pork sausage.
- Peppers: Red, yellow, and orange peppers become sweet as they roast. Green peppers are a slightly sharper alternative.
- Finishing touches: Parmesan adds a salty finish. Leave it off for a dairy-free meal, checking the gnocchi and sausage labels as well.
Make-Ahead and Leftovers
Slice the peppers and onion up to two days ahead and refrigerate them in a covered container. Keep the raw sausage separate until you are ready to cook. Store cooked leftovers in a shallow, airtight container in the refrigerator for up to four days. Refrigerate within two hours of cooking.
For browned edges, reheat leftovers on a sheet pan at 375°F for about 10–15 minutes, until heated through to 165°F. A microwave also works, though the gnocchi will be softer.
Frequently Asked Questions
Do I need to boil the gnocchi first?
No. Shelf-stable gnocchi roasts directly on the pan. Boiling it first adds moisture and makes it harder to brown.
Why did my gnocchi stay pale?
The pan may have been crowded, or the gnocchi may not have had enough contact with the metal. Spread it out and turn the pieces halfway through roasting.
Can I use precooked sausage?
Yes. Cut it into thick coins and add it when you stir the vegetables halfway through roasting. Heat it according to its package directions.
Does this need a sauce?
The oil and sausage juices lightly coat the gnocchi. If you prefer a saucier dinner, serve warmed marinara alongside rather than adding it to the roasting pan.
Recipe
Sheet-Pan Sausage Peppers and Gnocchi
By Beth Kaminski · Italian-American
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 16 oz shelf-stable potato gnocchi, uncooked
- 16 oz raw mild Italian pork sausage links, thawed if frozen
- 2 medium bell peppers, preferably one red and one yellow
- 1 small red onion
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ cup finely grated Parmesan cheese
- 2 tbsp chopped fresh flat-leaf parsley
Method
- 1
Heat the oven to 425°F with a rack in the middle. Set out an unlined 18-by-13-inch rimmed sheet pan.
- 2
Remove the stems and seeds from the peppers and cut them into 1/2-inch-wide strips. Peel the onion and cut it into 1/2-inch-thick wedges, separating the wedges into a few layers.
- 3
Toss the gnocchi, peppers, and onion on the sheet pan with the olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
- 4
Spread the mixture into an even layer and nestle the whole sausage links among it, directly against the pan. If the ingredients are piled on top of each other, divide them between two sheet pans.
- 5
Roast for 15 minutes.
- 6
Stir the gnocchi and vegetables with a spatula and turn the sausage links with tongs. Spread everything back into an even layer.
- 7
Roast for another 15–20 minutes, until the gnocchi has golden patches, the peppers are tender with browned edges, and the pork sausage reaches 160°F in the center on an instant-read thermometer. If using two pans, swap their rack positions halfway through cooking. Remove the sausages separately if they finish before the vegetables.
- 8
Transfer the sausage to a clean cutting board and let it rest for 3 minutes, then cut it crosswise into 1/2-inch-thick slices.
- 9
Return the sliced sausage and any collected juices to the pan. Toss gently with the gnocchi and vegetables, then sprinkle with Parmesan and parsley before serving.
Serve this straight from the pan while the gnocchi edges are still crisp. A green salad or steamed broccoli makes a good side.
