Sheet Pan Gnocchi with Sausage and Peppers

updated Feb 20, 2020
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Sheet Pan Gnocchi with Sausage and Peppers

An easy recipe for 3-ingredient sheet pan gnocchi with Italian sausage and peppers.

Serves4

Prep5 minutes to 10 minutes

Cook15 minutes to 20 minutes

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Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Whether you grew up in an Italian-American family or not (I didn’t, but I married into one), there’s just something super-comforting about the classic combination of sausage and peppers. I’ll take it in any form, but my current favorite iteration is this sheet pan dinner. Crispy, plump potato gnocchi meets juicy peppers and spicy sausage in a fast and easy meal that’s a total weeknight win.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Italian Sausage Lends Instant Flavor to This Sheet Pan Dinner

When it comes to quick meals with short ingredient lists, choosing ingredients that deliver a lot of bang for their buck is a surefire way to ensure your meal is packed with flavor. That’s why sausage is one of the very best ingredients you can reach for. Since it’s packed with spices and aromatics, whatever it touches will be kissed with those things, too. Here, the gnocchi and bell peppers becomes spicy and garlicky when joined with the sausage — not to mention crispy and tender in the heat of the oven.

Sheet Pan Gnocchi with Sausage and Peppers

An easy recipe for 3-ingredient sheet pan gnocchi with Italian sausage and peppers.

Prep time 5 minutes to 10 minutes

Cook time 15 minutes to 20 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 (16-ounce) bag

    mixed baby bell peppers

  • 1 pound

    fresh, shelf-stable, or frozen potato gnocchi

  • 2 tablespoons

    olive oil

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1 pound

    uncooked spicy Italian sausages

  • Chopped fresh parsley leaves, for garnish (optional)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF.

  2. Cut 1 (16-ounce) bag mixed baby bell peppers into 1-inch chunks and place on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out into an even layer.

  3. Remove the casings from 1 pound uncooked spicy Italian sausages if needed. Drop bite-sized pieces of the sausage all over the top of the gnocchi mixture.

  4. Roast, stirring halfway through, until the gnocchi are plump, the sausage is cooked through, and the peppers are tender, 15 to 20 minutes total. Garnish with chopped fresh parsley leaves, if desired.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.