Tasty Sheet Pan Gnocchi, Sausage & Peppers
Once you get a load of this sheet pan gnocchi recipe, you won’t think of the beloved potato pasta the same way again!
Sheet pan meals make it super simple to whip up a well-rounded weeknight meal. We love tossing all the ingredients with extra virgin olive oil and onto a baking sheet—sausage, fresh herbs, gnocchi and vegetables—where they will cook up together in perfect harmony. The gnocchi become toasty and the vegetables get slightly sweet and smoky as roasted veggies do. The oven seems to bring out the best flavors in all of the ingredients.
This recipe is easy to reinvent, so get creative with your favorite seasonal veggies, protein options and fresh herbs. Tag your social media posts with #delalloeats. We can’t wait to see what you come up with!
What Is Sheet Pan Gnocchi?
Sheet pan gnocchi is a quick and easy meal that is made by baking in the oven on a baking sheet. This sheet pan meal features your favorite potato pasta, crumbled Italian sausage, veggies, cherry tomatoes and Parmesan cheese. Sheet pan gnocchi is an invitation to get creative, so you can include many combinations of your favorite and seasonal ingredients. All items are tossed with olive oil to coat, and then roasted for an irresistible smoky-sweet flavor. The gnocchi becomes toasty and golden brown. Most recipes do not require you to first boil the gnocchi, so all items are cooked on one large rimmed baking sheet making it an easy meal with little prep and hardly any clean up.
Why You’ll Love This Sheet Pan Gnocchi With Sausage And Peppers Recipe
There are quite a few reasons to fall in love with gnocchi recipe. Everyone loves gnocchi. It’s soft, pillowy texture and warm potato flavor isn’t just delicious, but satisfying too. Gnocchi is the ultimate comfort food, but recipes like these show just how versatile it is too. These plump potato dumplings are no longer just a winter delicacy. There is a gnocchi recipe for all seasons! It’s no wonder gnocchi is one of the most popular pastas in the U.S. The last reason you’re going to love this sheet pan gnocchi is just how super simple it is to clean up, since most everything is cooked on the baking sheet.
The Ingredients You Will Need To Make Sheet Pan Gnocchi With Sausage And Peppers
There is nothing fancy about this list of ingredients—just fresh, colorful, high-quality items that boast the ultimate flavor finale. The main ingredients are as follows:
Italian Sausage: Depending on your tastes, choose a hot or sweet Italian sausage. We love this sheet pan gnocchi with crumbled gnocchi, but you can also use sausage links sliced into coins. Just be sure to check for doneness.
Italian Seasoning: Classic Italian seasonings include basil, marjoram, oregano, rosemary, thyme… or some combination of them. This adds a subtle pop of flavor to your final dish.
Garlic: All the garlic lovers out there, feel free to up your fresh garlic game. The end result is a smoky-sweet roasted garlic flavor that really shines in this dish. We definitely recommend using fresh garlic over jarred garlic or dried varieties.
Peppers and Onion: Choose any color of peppers that you prefer. We love a combination of all three for its colorful presentation and sweet and smoky combination of flavors. Red onion is the most colorful and flavorful, so the ideal choice for this sheet pan meal.
Cherry Tomatoes: As the tomatoes cook up and burst, they become juicy and tender. When stirred together with the rest of the dish, they fall apart and become the perfect jammy consistency—so like a light sauce for your gnocchi.
Extra Virgin Olive Oil: Don’t skimp on the amount or the quality of this all-important cooking oil. Olive oil is the foundation of this dish, coating each ingredient and helping them to achieve their ideal smoky, roasted flavor.
Potato Gnocchi: Any type of gnocchi will work here, but we love this recipe with a classic Potato Gnocchi. There are so many great flavors in this dish that you don’t need a fancy flavored gnocchi.
Parmigiano-Reggiano: Whether it’s imported Parmigiano-Reggiano or domestic Parmesan cheese, this hard cheese is the perfect pop of nutty, salty goodness to this potato pasta masterpiece. Skip it, if you’re vegan, or maybe try a plant-based alternative.
How To Make Sheet Pan Gnocchi With Sausage And Peppers
1. Toss to prep.
On a large baking sheet, toss together all of the ingredients (from the sausage to the red pepper flakes) with the olive oil. Salt and pepper to taste.
Bake until the sausage is cooked through and the veggies become soft.
3. Cook the gnocchi.
Cook the gnocchi according to the package instructions. Drain and place in a bowl. Toss with oil and cheese to coat.
4. Bring it all together.
Remove the baking sheet from the oven. Top with the cooked gnocchi in a single layer. Place the baking sheet back in the oven on the broil setting. Cook for a couple of minutes until the gnocchi become golden brown.
Sprinkle with fresh parsley and extra Parmesan cheese.
This sheet pan meal is best enjoyed just after it is made. Leftovers can be placed in an airtight container and stored in the refrigerator for 2-3 days. We do not recommend freezing this dish.
To reheat, place on the stovetop or in the microwave. You may need to add some water (a little at a time) to prevent drying out. The texture of the gnocchi will not be as soft and pillowy after reheating, but it should still be enjoyable.
Substitutions And Additions
Bring on the cheese with shredded or sliced fresh mozzarella.
Make it vegetarian with a plant-based sausage substitute.
Swap the classic pork sausage for a chicken or turkey sausage alternative.
Make it gluten-free with our Gluten-Free Gnocchi.
Spice it up with chopped chilies or Calabrian Peppers, if the red pepper flakes just aren’t enough.
Create a seasonal dish with your favorite seasonal veggies like fresh summer corn, springtime leeks, zucchini squash—the sky’s the limit!
What To Serve With Sheet Pan Gnocchi With Sausage And Peppers
This Sheet Pan Gnocchi recipe is a well-rounded meal that can certainly be enjoyed on its own. Really, it includes everything to make it a satisfying meal: pasta, roasted veggies, Italian sausage, Parmesan cheese… you name it. Still, if you’re looking for accompaniments as part of a larger meal, we recommend garlic toasts or a loaf of crusty Italian bread. For a fresh and colorful contrast, you can never go wrong with a crispy leafy salad.
Sheet Pan Gnocchi With Sausage And Peppers: FAQ
What Is Gnocchi?
Gnocchi is a classic Northern Italian pasta that traditionally is made with potato and semolina flour. These lovable pasta pillows often are described as potato dumplings with a light airy texture and a savory potato flavor. There are many variations of gnocchi out there, including Gluten-Free Gnocchi, whole-wheat gnocchi, chickpea gnocchi and even varieties flavored with mushrooms, sweet potatoes and spinach—to name a few. Gnocchi cook up quickly (only 3-4 minutes when boiling) and can be served with nearly any sauce, from simple butter and herb preparations to hearty ragùs. We have many other delicious gnocchi recipes you can view here.
What’s The Difference Between Gnocchi And Pasta?
Gnocchi is a type of pasta that is made with potato and semolina flour. The potato is processed with a potato ricer, which forces the potato through tiny holes to create rice-sized bits. Traditional dried pasta is made with semolina flour only.
Can I Substitute Gnocchi For Pasta?
Gnocchi is a type of pasta that is made with potato and semolina flour. It is a versatile pasta that can be used in many of the same ways that traditional dried pasta can be used. We love gnocchi all the ways: cheesy baked pasta dishes, classic tomato sauces with meatballs, creamy Alfredo sauces, hearty meat sauces and more.
Do I Need To Boil The Gnocchi Before Baking It?
This Sheet Pan Gnocchi recipe calls for boiling the gnocchi first, but depending on the texture you desire, you might not need to boil the gnocchi at all. Just be sure it is coated well with olive oil before you bake.
Can I Make This Dish Ahead Of Time?
Yes, you can make Sheet Pan Gnocchi ahead of time. Simply complete the steps up until baking and cover the pan loosely. Store in the refrigerator for up to 24 hours.
Easy And Delicious Sheet Pan Gnocchi With Sausage And Peppers
- 1 pound loose hot Italian sausage, crumbled
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 green pepper, sliced
- 1 red onion, sliced
- 1 pint cherry tomatoes
- ½ teaspoon red pepper flakes
- 3 tablespoons DeLallo Extra Virgin Olive Oil, divided
- 1 (16-ounce) package DeLallo Potato Gnocchi
- ¼ cup freshly grated Parmigiano Reggiano
- Fresh parsley, chopped (optional)
- Salt and pepper to taste
- Preheat the oven to 425°F.
- On a large baking tray, toss together the sausage, Italian seasoning, garlic, peppers, onion, tomatoes and red pepper flakes with 2 tablespoons olive oil.
- Sprinkle with salt and pepper and shake the tray to evenly distribute the mixture.
- Bake until the sausage is cooked and the vegetables are soft, about 22 to 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil for gnocchi. Cook the gnocchi for 3 to 4 minutes, or until they float to the top. With a slotted spoon, transfer gnocchi to a bowl.
- Toss the gnocchi with the cheese and 1 tablespoon of the oil to coat.
- Once the sausage mixture is cooked, remove baking tray from the oven. Add an even layer of cooked gnocchi to the top of the sausage mixture. Switch oven to broil and cook until dark golden brown, about 3 to 5 minutes.
- Remove from the oven. Serve sprinkled with fresh parsley. Divide onto plates or serve family style.
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