Sheet-Pan Gnocchi with Sausage, Peppers and Onions
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.
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.