Babs' Roasted Sausage, Peppers and Gnocchi

This Roasted Sausage, Peppers and Gnocchi recipe is everything I want in an easy weeknight dinner. It uses simple ingredients, requires almost no cleanup and tastes far better than you would ever expect from something thrown together on one sheet pan.

I made this recipe for the very first episode of my new series, Cooking with the Experts, where I make recipes from celebrity chefs all the way to the real experts behind those old church cookbooks. Brunch with Babs felt like the perfect person to kick things off.

Barbara "Babs" Costello’s original recipe uses Italian sausage removed from the casing and scattered across the sheet pan. I already had smoked Italian sausage in my refrigerator, so that is what I used. I sliced it into rounds, tossed it onto the pan with the gnocchi and vegetables and hoped for the best.

The result was absolutely delicious.

The sausage browned around the edges, the peppers and onions became tender and the gnocchi developed a crispy exterior while staying tender and chewy inside. Then came Babs’ final step: adding a tablespoon of butter to the hot sheet pan and tossing everything together.

That butter finish is everything.

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Cooking With the Experts: Episode One

The idea behind my Cooking with the Experts series is to explore recipes from every kind of culinary expert. That might be a well-known chef, a food blogger I love or one of the talented home cooks whose best recipes ended up in an old church cookbook.

For Episode One, I chose this roasted sausage, peppers and gnocchi recipe from Brunch with Babs because it looked almost too easy. There was no boiling the gnocchi, no sauce to prepare and no stack of pots waiting in the sink.

Everything goes onto one pan and roasts together.

I expected it to be a good, practical dinner. I did not expect it to have this much flavor. It is proof that a short ingredient list and a simple method can still make an excellent meal.

My Smoked Sausage Adaptation of Babs’ Recipe

The original Brunch with Babs recipe calls for one pound of sweet or hot Italian sausage. Babs removes the sausage from its casing and drops small pieces directly onto the sheet pan so they can brown as everything roasts.

My version uses fully cooked smoked Italian sausage because that is what I had available. Instead of removing casings, I sliced the sausage into rounds and added them directly to the pan.

This is one reason I enjoy recipes like this one. The basic combination is flexible enough to work with what you already have. Regular Italian sausage will give you those flavorful, crispy crumbles from Babs’ original method, while smoked sausage provides a firmer bite and plenty of savory flavor.

Either version works, but be sure to follow the appropriate preparation for the sausage you choose. Raw Italian sausage needs to reach a safe internal temperature of 160°F. Fully cooked smoked sausage only needs to heat through and brown around the edges.

Why You’ll Love This Sheet Pan Gnocchi

There is a lot to love about this Brunch with Babs-inspired sheet pan dinner:

• Everything cooks on one pan
• The gnocchi does not need to be boiled
• It uses a short list of easy-to-find ingredients
• Preparation takes about 10 minutes
• Smoked sausage makes it especially convenient
• The peppers and onions add color and flavor
• Parmesan and basil provide a fresh finish
• Cleanup is minimal
• It is easy enough for a weeknight but good enough to make again

If easy one-pan meals are your kind of dinner, try my Sheet Pan Steak Fajitas or this One Pan Roasted Salmon with Dates and Asparagus next.

Ingredients You’ll Need

Shelf-stable potato gnocchi

Look for shelf-stable gnocchi in the pasta aisle. It goes straight from the package to the sheet pan with no boiling required.

Roasting gives the gnocchi an entirely different texture than boiling. The outside becomes golden and slightly crisp while the inside stays tender and chewy.

Babs’ recipe allows for a package between 12 and 18 ounces, so use whatever size your grocery store carries.

Smoked Italian sausage

I used one pound of fully cooked smoked Italian sausage, sliced into rounds. You can use sweet, mild or spicy smoked Italian sausage depending on your preference.

If you want to prepare the recipe exactly as Babs does, use one pound of raw sweet or hot Italian sausage. Remove it from the casing and scatter roughly half-inch pieces over the gnocchi and vegetables before roasting.

Bell peppers

Use two red, orange or yellow bell peppers. These varieties become sweet and tender as they roast and add plenty of color to the finished dish.

Cut the peppers into approximately 1-inch pieces so they cook at about the same rate as the gnocchi.

Yellow onion

One coarsely chopped yellow onion adds sweetness and savory flavor. Avoid cutting it too finely because small pieces may burn at the high roasting temperature.

Extra-virgin olive oil

Three tablespoons of olive oil help the gnocchi brown and keep the vegetables from drying out.

Butter

The tablespoon of butter added at the end may not sound significant, but it completely changes the finished dish.

As the butter melts, it combines with the olive oil, sausage drippings and browned bits on the pan. Tossing the hot gnocchi and vegetables in that mixture gives everything a glossy, flavorful coating.

Do not skip it.

Parmesan and fresh basil

Finish the sheet pan with plenty of grated Parmesan and torn fresh basil. The salty Parmesan and fresh basil balance the richness of the sausage and butter.

For an even creamier version, Babs suggests adding ricotta or burrata.

How to Make Sheet Pan Sausage, Peppers and Gnocchi

1. Prepare the sheet pan

Preheat the oven to 450°F. Use a large, rimmed sheet pan so there is enough room to spread everything into an even layer.

Crowding the ingredients can trap steam and prevent the gnocchi and sausage from browning properly.

2. Add the ingredients

Add the shelf-stable gnocchi, sliced smoked sausage, chopped bell peppers and onion directly to the sheet pan.

Drizzle everything with extra-virgin olive oil and season with kosher salt and freshly ground black pepper. Toss until the gnocchi, sausage and vegetables are evenly coated.

3. Roast until golden

Spread everything into a single layer and roast for 30 to 35 minutes.

Stir halfway through the cooking time so the gnocchi and sausage have an opportunity to brown on multiple sides. The dish is ready when the vegetables are tender and the gnocchi and sausage are golden around the edges.

4. Add Babs’ butter finish

While the sheet pan is still hot, add one tablespoon of unsalted butter.

Toss everything together as the butter melts, making sure to scrape up the browned bits from the bottom of the pan. Those browned bits contain a tremendous amount of flavor and should be mixed right back into the dish.

5. Finish and serve

Top the sheet pan with grated Parmesan and torn fresh basil. Serve it immediately while the gnocchi is still hot and crisp around the edges.

Tips for the Best Roasted Gnocchi

• Use shelf-stable gnocchi and add it directly to the pan without boiling.
• Cut the peppers and onions into larger pieces so they do not burn.
• Use the largest sheet pan you have to avoid overcrowding.
• Stir everything halfway through roasting for even browning.
• Confirm that smoked sausage is labeled fully cooked before simply slicing and roasting it.
• If using raw Italian sausage, cook it to an internal temperature of 160°F.
• Add the butter while the pan is still very hot so it melts immediately.
• Scrape the browned bits from the pan as you toss.
• Add Parmesan and basil just before serving.

What to Serve With Sheet Pan Sausage and Gnocchi

This sheet pan gnocchi is hearty enough to serve on its own, but a simple green salad or loaf of crusty bread would round out the meal nicely.

A Caesar salad, arugula salad or mixed greens with a lemon vinaigrette would add a fresh contrast to the sausage and butter. Bread is also helpful for picking up anything left on the plate.

If you enjoy the combination of Italian sausage and pasta, my Sausage Alfredo Ravioli is another easy dinner made with a convenient pasta shortcut.

Variations and Substitutions

Use Babs’ original Italian sausage method

Use one pound of sweet or hot raw Italian sausage. Remove it from the casing and scatter small pieces across the pan before roasting.

Make it spicy

Choose hot Italian sausage or add crushed red pepper flakes before roasting.

Change the vegetables

Zucchini, mushrooms or cherry tomatoes can be added, although vegetables with a high water content may prevent some of the gnocchi from becoming crisp.

Add a creamy topping

Serve each portion with a spoonful of ricotta or pieces of burrata.

Change the herbs

Fresh parsley or oregano can be used if you do not have basil.

Storage and Reheating

Store leftover sausage, peppers and gnocchi in an airtight container in the refrigerator for up to four days.

The microwave will work for reheating, but the gnocchi will lose some of its crisp texture. For better results, spread the leftovers on a sheet pan and warm them in a 375°F oven until heated through.

You can also reheat individual servings in a skillet over medium heat with a small amount of olive oil or butter.

Frequently Asked Questions

Do I need to boil gnocchi before roasting it?

No. Shelf-stable potato gnocchi can go directly from the package onto the sheet pan. Roasting gives it a lightly crisp exterior and tender center.

Can I make the Brunch with Babs sheet pan gnocchi with smoked sausage?

Yes. That is the substitution I made for this version. Use fully cooked smoked Italian sausage, slice it into rounds and roast it with the gnocchi and vegetables.

Can I use raw Italian sausage?

Yes. Babs’ original recipe uses raw Italian sausage removed from the casing and divided into small pieces. Make sure the sausage reaches an internal temperature of 160°F before serving.

Why is my roasted gnocchi not crispy?

The sheet pan may be overcrowded. Use a large pan, spread the ingredients into one layer and stir halfway through roasting. Excess moisture from additional vegetables can also reduce browning.

Can I use frozen gnocchi?

This recipe is specifically written for shelf-stable potato gnocchi. Frozen gnocchi may release additional moisture and require a different cooking time.

Is the butter at the end necessary?

Technically, the dish will still cook without it, but the butter finish is one of the best parts of Babs’ recipe. It helps lift the browned bits from the pan and coats the sausage, vegetables and gnocchi with even more flavor.

Final Thoughts on Brunch With Babs’ Sheet Pan Gnocchi

For the first episode of Cooking with the Experts, this recipe delivered exactly what I hoped it would.

Brunch with Babs’ sheet pan sausage, peppers and gnocchi is uncomplicated, practical and genuinely delicious. My smoked Italian sausage substitution made it even easier because the sausage was already fully cooked, but the spirit of Babs’ original recipe stayed the same.

Everything goes onto one pan, the oven does nearly all the work and dinner is ready in under an hour. Most importantly, the finished dish tastes like much more effort went into it.

And once again, do not skip that butter finish.

This recipe was adapted from Babs Costello’s Roasted Sausage, Peppers & Gnocchi, published in Every Day with Babs. You can also find Babs’ original recipe and method through Good Morning America.