Sheet Pan Gnocchi

Prep: 10 mins

Cook: 25 mins

Difficulty: Easy

Servings: 4 Servings

This gnocchi recipe very quickly has become our very favorite sheet pan dinner. We just can’t get enough. It’s easy, quick, and delicious — it’s hard to beat a dish like this. We love a good sausage and pepper combination, so I decided to make this gnocchi with the classic combo of sausage and peppers.

Ingredients

10 to 12 ounces precooked sausage, cut into 1/2-inch rounds
1 (16-ounce) package potato gnocchi
2 bell peppers sliced into 1/4-inch strips
1 small onion, sliced
1 pint cherry tomatoes (approximately 2 cups)
1/2 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
Kosher salt
Freshly ground black pepper
Fresh chopped herbs like fresh basil, fresh chopped parsley, or fresh thyme (optional)
Freshly grated Parmesan cheese

Instructions

Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil or 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. Spread out evenly on the sheet pan.
Bake for 20 to 30 minutes, tossing once during cook time. You want the tomatoes to be bursting.
Set to broil for the last 1 to 2 minutes (for some extra char!).
Serve spooned out into bowls immediately. Garnish with chopped fresh herbs and grated Parmesan cheese as desired.