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Per serving
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- 1
Heat the oven
Crank the oven to 425 degrees F. Grease a 15x10x1-inch sheet pan — don't skip the grease or the gnocchi will weld to the pan.
- 2
Load the pan
Thinly slice the three bell peppers and the onion. Pile them on the pan with the gnocchi (straight from the package, no boiling), the olive oil, oregano, kosher salt and black pepper. Toss right on the pan with your hands and spread into an even layer. Squeeze the sausage out of its casings and drop it in rough dollops around the pan.
- 3
Roast and stir
Bake 15 minutes, then pull the pan, stir everything around and break the sausage into bite-size chunks. Back in for another 10 to 15 minutes, until the sausage is cooked through and the peppers are soft with a little char at the edges. Stir in the Parmesan while it's hot.
- 4
Finish and serve
Hit it with a squeeze of fresh lemon and a handful of chopped parsley or basil, and pass extra Parmesan at the table. The lemon is the part people skip and shouldn't — it wakes the whole thing up.
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Sheet-Pan Gnocchi with Sausage and Peppers
Created by: OnePotWonders
Ingredients
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 16 oz potato gnocchi
- 1 lb Italian sausage
- 1/4 cup Parmesan cheese
- fresh parsley
- lemon
Instructions
- Heat the ovenCrank the oven to 425 degrees F. Grease a 15x10x1-inch sheet pan — don't skip the grease or the gnocchi will weld to the pan.
- Load the panThinly slice the three bell peppers and the onion. Pile them on the pan with the gnocchi (straight from the package, no boiling), the olive oil, oregano, kosher salt and black pepper. Toss right on the pan with your hands and spread into an even layer. Squeeze the sausage out of its casings and drop it in rough dollops around the pan.
- Roast and stirBake 15 minutes, then pull the pan, stir everything around and break the sausage into bite-size chunks. Back in for another 10 to 15 minutes, until the sausage is cooked through and the peppers are soft with a little char at the edges. Stir in the Parmesan while it's hot.
- Finish and serveHit it with a squeeze of fresh lemon and a handful of chopped parsley or basil, and pass extra Parmesan at the table. The lemon is the part people skip and shouldn't — it wakes the whole thing up.