Sheet Pan Sausage & Gnocchi

This sheet pan gnocchi recipe very quickly has become our very favorite sheet pan dinner. We just can’t get enough – easy, quick, delicious – you just can’t beat a dish like this. We love a good sausage and pepper combination so I decided to made this gnocchi with the classic combo sausage and peppers. The perfect midweek meal or really any time meal. If you haven’t baked gnocchi before this will be a real treat. They are tasty little morsels of pillowy dough, with slightly crisp exterior and marinated in the pan juices, thanks to those bursting tomatoes, herbs and spices, and the flavor from the rest of the veggies, and sausage. It is one of my favorite sheet pan meals, especially for a busy weeknight dinner, and it will quickly become your favorite, too.

Ingredients:
10-12 ounces precooked sausage, cut into ½-inch rounds
1 (16-ounce) package Potato Gnocchi
2 bell peppers sliced into ¼-inch strips
1 small onion, sliced
1 pint cherry tomatoes (approx 2 cups)
½ teaspoon red pepper flakes
1 teaspoon Italian seasoning
3 cloves garlic, peeled and minced
3 tablespoons Extra Virgin Olive Oil, divided
1 tablespoon balsamic vinegar
Salt and Black pepper to taste

For serving:
Fresh chopped herbs like fresh basil, fresh chopped parsley or fresh thyme (optional)
Freshly grated Parmesan cheese

Directions:
Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil, parchment paper or spray with nonstick cooking spray. Spread the gnocchi, sausage, tomatoes, peppers, garlic and onions on a large rimmed baking sheet. Drizzle with the olive oil and balsamic if using. Sprinkle with salt, pepper, Italian seasoning and crushed red pepper and toss well to combine everything and spread out evenly in Sheet pan. Make sure everything is well coated and seasoned well. Roast/bake for 20-30 minutes, tossing once during cook time. You want the tomatoes to be bursting. Set to broil for the last 1-2 minutes for some extra char. Serve spooned out into bowls immediately and sprinkle with chopped fresh herbs and grated Parmesan cheese as desired.

Notes:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
This recipe also works with other vegetables too like mushrooms or chopped asparagus or broccoli florets too. For an added boost of veggies you can easily stir through some baby spinach or baby kale right after the gnocchi come out of the oven.

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