Crisp sheet-pan gnocchi with sausage and peppers, roasted to golden edges for a quick, hearty 30-minute dinner.
# What You'll Need:
→ Gnocchi & Sausage
01 - 500 g (18 oz) shelf-stable or refrigerated potato gnocchi
02 - 300 g (10 oz) Italian sausage, sliced into 1/2-inch rounds (mild or spicy)
→ Vegetables
03 - 2 large bell peppers (red, yellow, or orange), seeded and sliced
04 - 1 medium red onion, sliced
05 - 2 cloves garlic, minced
06 - 2 tbsp olive oil
→ Seasonings
07 - 1 tsp dried Italian herbs (oregano, basil, thyme blend)
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
→ To Finish
11 - 30 g (1/4 cup) grated Parmesan cheese
12 - Fresh basil leaves, for garnish (optional)
# How to Make It:
01 - Preheat your oven to 220°C (425°F). Line a large sheet pan with parchment paper.
02 - In a large bowl, toss the gnocchi, sausage slices, bell peppers, red onion, and garlic with the olive oil, Italian herbs, smoked paprika, salt, and pepper until evenly coated.
03 - Spread the mixture in a single layer on the prepared sheet pan, ensuring the gnocchi and vegetables arent too crowded.
04 - Roast for 20 minutes, stirring halfway through, until the gnocchi are golden and crisp and the vegetables are tender.
05 - Remove from the oven, sprinkle with Parmesan cheese, and toss gently to combine.
06 - Garnish with fresh basil leaves and serve hot.
