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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.
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