Store-bought gnocchi, Italian sausage, and veggies make a quick, easy, delicious dinner—and it all happens on a sheet pan! Just toss, roast, and enjoy!
Here’s my new favorite thing—gnocchi cooked on a sheet pan! No boiling on the stovetop required. That’s right—store-bought gnocchi can go right from the package to the sheet pan, and it cooks up browned, crispy, and delicious.
Perhaps even better, if you add some veggies, maybe a protein, and a few seasonings, you’ve got a quick, easy, one-pan meal. Especially on weeknights, that’s my kind of cooking!
Video: How To Bake Gnocchi
What Kind Of Gnocchi?
The good news is that pretty much any kind of gnocchi works for this method. You can find it in the frozen foods section, the pasta section, or the refrigerated pasta section of your supermarket. Or you can even make your own.
In all cases, the gnocchi cooks up crispy and brown on the outside and chewy and tender on the inside. It’s not quite as pillowy and dumpling-like as when you boil gnocchi, but to me the added crunch and browned flavors are a welcome trade-off.
You might be wondering if I have a preference and the answer is—not yet. So far, my experience is that the roasted gnocchi texture varies a bit by brand and type (shelf stable, refrigerated, or frozen). Also so far, they’re all great. So play around and see which kind you like best.
What Kind Of Sausage?
As you’ve probably noticed, Italian sausage usually comes in three varieties—hot, mild, and sweet. All are typically pork sausages flavored with herbs and spices, often including fennel or anise seeds. Hot Italian sausage adds, as you might guess, red pepper flakes to make it mildly spicy.
The difference between mild and sweet, though, isn’t as obvious. Some sources will tell you that they’re two words for the same thing, and for some manufacturers that might be the case. But when the same manufacturer makes both, it’s might be because the sweet one is flavored with basil, making it seem a little sweeter. To me, sweet Italian sausage simply seems a little less salty than mild.
Bottom line, any type will work for this recipe so pick whichever sounds best to you. Or try all three!
If you are grabbing your sausages from the freezer, look over my preferred methods for defrosting sausages safely.
Cheese Please!
The cherry on top of this gnocchi sundae is a little Parmesan cheese sprinkled on top. You could try different cheeses, or even balls of fresh mozzarella.
But don’t skip the cheese altogether. Like I said, it’s the cherry on top of this quick, easy, and delicious gnocchi dinner!
Enjoy, Christine :)
Print
Sheet Pan Sausage and Peppers with Gnocchi
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Entrée
- Method: Baked
- Cuisine: American
DESCRIPTION
Store-bought gnocchi, Italian sausage, and veggies make a quick, easy, delicious dinner—and it all happens on a sheet pan! Just toss, roast, and enjoy!
Ingredients
- 1 pound frozen, refrigerated, or shelf-stable gnocchi (no need to thaw frozen)
- 3 bell peppers (red, yellow, green, or a combination), cut into 1/2-inch slices
- 1 red onion, cut into 1/2– inch slices
- 3 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 12 oz. uncooked Italian sausages (hot, mild, or sweet), cut into 1-in. pieces
- 2 Tbsp. chopped fresh parsley, oregano, basil, or a combination
- Shredded Parmesan cheese, for serving
Instructions
- Preheat the oven to 400°F.
- Meanwhile, mix together the gnocchi, peppers, onion, olive oil, salt, and black pepper.
- Arrange the gnocchi mixture on a large rimmed baking sheet, spreading it into a single layer. Arrange the sausage pieces on top.
- Bake until the vegetables are tender and the sausage is cooked through, about 30 minutes.
- Sprinkle with the herbs and serve with Parmesan cheese on the side.
RoseMary Colarusso says
One of my faves!
★★★★★
Christine Pittman says
Thank you so much, RoseMary! I’m glad you enjoyed.
Sam says
Hi Christine,
Can this be frozen and how long would it keep in the fridge?
Sounds easy and delicious.
Thanks!
Christine Pittman says
Hey Sam, I actually haven’t tried freezing the gnocchi after baking them. I suspect that it wouldn’t be great though, possibly gummy. I would instead do something like these sheet pan sausage and peppers https://cookthestory.com/sheet-pan-sausage-and-pepper-hoagies/ then slice the sausages and freeze it all. Then when I wanted to eat, either serve it on hoagies OR bake some gnocchi while the sausage and peppers heats up.