Sheet-Pan Gnocchi with Sausage and Pesto
This recipe offers a convenient sheet-pan method for a flavorful meal. Potato gnocchi, Italian sausage, grape tomatoes, and bell pepper are tossed with olive oil, breadcrumbs, and seasonings, then roasted until golden. The dish is finished with a vibrant basil pesto, creating an easy and satisfying Italian-inspired dinner.
Equipment
- 1 Large sheet pan Preferably a commercial-grade, heavy-gauge pan for even heat distribution and browning.
- 1 Large Mixing Bowl For tossing all ingredients evenly before roasting.
- 1 Chef's knife For efficient chopping of vegetables and preparing sausage.
- 1 Cutting Board
- 1 Tongs or Spatula For stirring ingredients on the sheet pan during roasting.
Ingredients
Main
- 1 package 16 oz potato gnocchi
- 4 tablespoons olive oil
- 1/3 cup Progresso™ Italian panko crispy bread crumbs from 8-oz box
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package 10.5 oz grape tomatoes (about 2 cups)
- 1 medium red bell pepper coarsely chopped
- 2 hot Italian sausage links from 19-oz package
- 1/2 cup refrigerated basil pesto from 7-oz container
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
- Remove casings from Italian sausage links and break the meat into small, bite-sized pieces.
- Coarsely chop the red bell pepper.
- In a large mixing bowl, combine the potato gnocchi, sausage pieces, grape tomatoes, chopped red bell pepper, olive oil, Panko bread crumbs, salt, and pepper.
- Toss all ingredients together thoroughly until everything is evenly coated.
- Spread the mixture in a single, even layer across the prepared sheet pan, ensuring not to overcrowd the pan to allow for proper roasting.
- Roast in the preheated oven for 20 minutes.
- Remove the sheet pan from the oven and stir the ingredients to promote even cooking and browning.
- Return the sheet pan to the oven and continue roasting for another 10-15 minutes, or until the gnocchi is golden and slightly crispy, and the sausage is cooked through.
- Remove from the oven, add the basil pesto, and toss gently to coat all ingredients before serving immediately.
Notes
Achieving maximum flavor on a sheet pan relies on proper spacing; avoid overcrowding the pan to allow for caramelization, not steaming. If your sheet pan is smaller, consider roasting in two batches. For the sausage, breaking it into smaller, irregular pieces will maximize surface area for browning, adding depth to the dish. Toss the pesto gently at the very end, off the heat, to preserve its vibrant fresh flavor and color. A touch of grated Parmesan or a squeeze of lemon juice upon serving can brighten the final taste profile.