Sheet Pan Sausage and Peppers with Gnocchi Recipe

  • Author: Christine Pittman
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


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!


  • 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


  1. Preheat the oven to 400°F.
  2. Meanwhile, mix together the gnocchi, peppers, onion, olive oil, salt, and black pepper.
  3. Arrange the gnocchi mixture on a large rimmed baking sheet, spreading it into a single layer. Arrange the sausage pieces on top.
  4. Bake until the vegetables are tender and the sausage is cooked through, about 30 minutes.
  5. Sprinkle with the herbs and serve with Parmesan cheese on the side.

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