Sheet Pan Gnocchi with Sausage and Peppers

 

I was on The Kitchn website recently and saw these recipes for sheet pan gnocchi with 3 ingredients. I zeroed in on this one with sausage and bell peppers; I used sweet Italian sausage, but you can use another kind you want. I’m a big fan of one-sheet-pan dinners, and this one did not disappoint. It’s super easy; it’s got protein, starch, and vegetables; and it’s delicious! The Little Prince said, “Yum yum!” as he was eating with gusto, and we think it’s fantastic. The quantities below make 4 generous servings (much more generous that the one pictured). 

1 16-oz bag mixed baby bell peppers 

1 lb. fresh, shelf-stable or frozen potato gnocchi 

2 Tbsp. olive oil 

½ tsp. kosher salt 

¼ tsp. freshly ground black pepper 

1 lb. uncooked sweet Italian sausages chopped 

fresh basil leaves, for garnish (optional) 

Arrange a rack in the middle of the oven and heat the oven to 400 °F. Line a rimmed baking sheet with parchment paper. 

Cut the baby bell peppers into 1-inch chunks and place on baking sheet. Add gnocchi. Drizzle with 2 tablespoons olive oil, season salt and pepper, and toss well to combine. Spread out into an even layer. 

Remove the casings from the sausages if needed. Drop bite-sized pieces of the sausage all over the top of the gnocchi mixture. 

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.