Sheet Pan Gnocchi with Sausage (Print View)

One-pan roasted gnocchi with sausage, peppers, and Parmesan—ready in 30 minutes for an easy, flavorful dinner.

# Components:

→ Gnocchi & Sausage

01 - 18 oz shelf-stable or refrigerated potato gnocchi
02 - 10 oz Italian sausage, casings removed and sliced into 1/2-inch rounds (mild or spicy)

→ Vegetables

03 - 2 large bell peppers (red, yellow, or orange), seeded and sliced
04 - 1 medium red onion, sliced
05 - 2 garlic cloves, minced
06 - 2 tablespoons olive oil

→ Seasonings

07 - 1 teaspoon dried Italian herb blend (oregano, basil, thyme)
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ To Finish

11 - 1/4 cup grated Parmesan
12 - Fresh basil leaves, for garnish (optional)

# Directions:

01 - Set the oven to 425°F and line a large sheet pan with parchment paper to prevent sticking and promote even browning.
02 - In a large mixing bowl, combine the gnocchi, sliced sausage, bell peppers, red onion and minced garlic. Drizzle with 2 tablespoons olive oil and sprinkle the dried Italian herbs, smoked paprika, salt and black pepper; toss until everything is evenly coated.
03 - Spread the mixture in a single layer on the prepared sheet pan, leaving space between pieces to ensure the gnocchi and vegetables can crisp rather than steam.
04 - Roast for 20 minutes, stirring once halfway through, until the gnocchi are golden and crisp and the vegetables are tender and slightly charred at the edges.
05 - Remove the pan from the oven, sprinkle the grated Parmesan over the hot contents and toss gently to distribute the cheese while the gnocchi are still warm.
06 - Transfer to plates or a serving platter, garnish with fresh basil leaves if using, and serve immediately.

# Expert Advice:

01 -
  • The gnocchi get crispy on the outside but stay wonderfully tender in the middle—my not-so-secret favorite trick!
  • It’s a no-fuss meal that leaves just one pan to clean and never fails to impress anyone who drops by.
02 -
  • Piling everything too closely means the gnocchi will steam instead of turn golden—use the largest pan you have or two smaller ones if needed.
  • I once skipped tossing the mixture halfway and ended up with scorched onions around the edges—don’t make my mistake!
03 -
  • Always use parchment if you want to avoid sticky cleanup and gnocchi that cling to the pan.
  • A generous final sprinkle of Parmesan can rescue a slightly bland batch—trust your taste, not just the measurements.
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