Sheet Pan Gnocchi
This gnocchi recipe very quickly has become our very favorite sheet pan dinner. We just can’t get enough. It’s easy, quick, and delicious — it’s hard to beat a dish like this. We love a good sausage and pepper combination, so I decided to make this gnocchi with the classic combo of sausage and peppers.
Ingredients
- 10 to 12 ounces precooked sausage, cut into 1/2-inch rounds
- 1 (16-ounce) package potato gnocchi
- 2 bell peppers sliced into 1/4-inch strips
- 1 small onion, sliced
- 1 pint cherry tomatoes (approximately 2 cups)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 3 cloves garlic, peeled and minced
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon balsamic vinegar
- Kosher salt
- Freshly ground black pepper
For serving:
- Fresh chopped herbs like fresh basil, fresh chopped parsley, or fresh thyme (optional)
- Freshly grated Parmesan cheese
- Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil or parchment paper, or spray with nonstick cooking spray.
- Spread the gnocchi, sausage, tomatoes, peppers, garlic, and onions on a large rimmed baking sheet. Drizzle with the olive oil and balsamic if using.
- Sprinkle with salt, pepper, Italian seasoning, and crushed red pepper and toss well to combine everything. Spread out evenly on the sheet pan.
- Bake for 20 to 30 minutes, tossing once during cook time. You want the tomatoes to be bursting.
- Set to broil for the last 1 to 2 minutes (for some extra char!).
- Serve spooned out into bowls immediately. Garnish with chopped fresh herbs and grated Parmesan cheese as desired.