Crispy Sheet Pan Gnocchi with Sausage and Peppers
Broil -- instead of boil -- gnocchi in this quick sheet pan dinner. Peppers, onions, tomatoes and sausage are the perfect bed for the little potato dumplings, which are crusted with Parmesan and broiled until crispy and tender.
Equipment
- 1 Large sheet pan Essential for roasting and broiling all ingredients
- 2 Mixing Bowls One for sausage/vegetables, one for gnocchi
- 1 Tongs For tossing ingredients and serving
- 1 Cutting Board For preparing vegetables and sausage
- 1 Chef's knife For chopping and slicing ingredients
Ingredients
Main
- 1 pound sweet Italian sausage casings removed, crumbled
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic minced
- 1 small green bell pepper thinly sliced
- 1 small red bell pepper thinly sliced
- 1 small yellow bell pepper thinly sliced
- 1 small red onion thinly sliced
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Two 14-ounce cans cherry tomatoes
- One 17.5-ounce package potato gnocchi
- 1/4 cup grated Parmesan plus more for serving
- 1/4 cup fresh parsley leaves chopped
Instructions
- Preheat the oven to 425 degrees F.
- Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.
- Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
- Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Divide among 4 plates and sprinkle with the parsley and more Parmesan.
Notes
For optimal crispness, avoid overcrowding the sheet pan; if necessary, use two pans to ensure ingredients roast rather than steam. During broiling, keep a close eye on the gnocchi as broiler intensities vary, and they can go from perfectly golden to burnt very quickly. A high-quality Italian sausage will significantly impact the dish's flavor profile. For an extra layer of freshness and brightness, finish with a squeeze of fresh lemon juice or a drizzle of good quality balsamic glaze just before serving. Consider adding some fresh basil or a pinch of fennel seeds to the sausage mixture for an aromatic boost.