Sheet-Pan Gnocchi with Sausage, Peppers and Onions
Sheet-Pan Gnocchi with Sausage, Peppers and Onions
Photo/Styling: Katherine Gillen

Hi, we’re PureWow and we love gnocchi—in a skillet or a soup, as mac and cheese or paired with more potatoes. And if you start with store-bought, you’re looking at the foundation for an easy weeknight meal. Case in point: Our recipe for sheet-pan gnocchi with sausage, peppers and onions, which is a play on one of our favorite Italian flavor combos, as well as an excuse to not do the dishes.

We prefer fresh gnocchi from the refrigerated section, but this dish will also work with the shelf-stable kind—both get crispy on the outside and soft on the inside without any boiling. We like ours with Parm, fresh basil and a pat on the back for dinner in 30 minutes.

RELATED: Summer Skillet Gnocchi with Grilled Corn and Burrata

4 servings

12 ounces baby bell peppers (or regular bell peppers), halved

1 small red onion, sliced

4 garlic cloves, peeled and smashed

One 16-ounce package store-bought gnocchi (fresh or shelf-stable)

Extra-virgin olive oil, as needed

Kosher salt and freshly ground black pepper

1 pound hot Italian sausage, casings removed

Fresh basil, Parmesan cheese and flaky salt, to garnish

1. Preheat the oven to 400°F.

2. Place the bell peppers, onion, garlic and gnocchi on an unlined baking sheet. Drizzle with olive oil, season generously with salt and pepper and toss to combine. Crumble the sausage on top.

3. Bake until the gnocchi are golden and crisp and the sausage is fully cooked, 20 to 25 minutes. Garnish with fresh basil, Parmesan cheese and flaky salt before serving.

628 calories

40g fat

43g carbs

23g protein

5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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