Babs' Roasted Sausage, Peppers and Gnocchi
Smoked Italian sausage, tender peppers, onions and crispy roasted gnocchi come together on one sheet pan for an incredibly simple weeknight dinner. A buttery finish, Parmesan and fresh basil make it taste far more impressive than the effort required.
Equipment
- 1 Large Sheet Pan
- 1-2 feet oven safe parchment paper
Ingredients
- 1 package shelf stable potato gnocchi
- 1 lb fully cooked italian sausage, cut into rounds (I used smoked chicken italian sausage)
- 2 red, orange or yellow bell peppers, cut into 1-inch pieces
- medium yellow onion, coarsely chopped
- 3 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1-2 tablespoon unsalted butter
- Grated Parmesan cheese, for serving
- Fresh basil leaves, torn, for serving
Instructions
- Preheat the oven to 450°F.
- Add the gnocchi, sliced smoked sausage, bell peppers and onion to a large rimmed sheet pan.
- Drizzle everything with the olive oil and season with kosher salt and black pepper. Toss until evenly coated, then spread the mixture into a single layer.
- Roast for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and the gnocchi and sausage are browned around the edges.
- Add the butter directly to the hot sheet pan. Toss everything together as the butter melts, scraping up any browned bits from the bottom of the pan.
- Finish with grated Parmesan and torn fresh basil. Serve immediately.
Notes
- Use shelf-stable gnocchi straight from the package. It does not need to be boiled first.
- Make sure your smoked Italian sausage is fully cooked before using it in this version.
- Spread everything into one even layer so the gnocchi roasts instead of steaming.
- Stir the pan halfway through cooking for more even browning.
- Don’t skip the butter at the end. It pulls together the flavors and coats the gnocchi beautifully.
- For an extra-creamy finish, Babs suggests serving it with ricotta or burrata.Adapted from Babs Costello’s Roasted Sausage, Peppers & Gnocchi recipe from Every Day with Babs.