Sheet Pan Gnocchi
Sheet Pan Gnocchi is my favorite one-pan dinner when I need something quick but flavorful on busy nights. The gnocchi gets crispy and golden on the edges while staying pillowy soft inside, mixed with browned Italian sausage and caramelized peppers and tomatoes all coated in garlic and rosemary. I make it for family dinners, potlucks, and meal prep since it's a complete meal that reheats beautifully. It stays fresh in the fridge for 3 days or freezes for up to 2 months.
Equipment
- Sheet pan large, lined with parchment paper
Ingredients
- 16 ounces uncooked potato gnocchi
- 12 ounces Italian sausage sliced
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1 cup cherry tomatoes
- 1 cup diced small red onion
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary crushed
- 1 tablespoon minced fresh garlic
- Salt and black pepper to taste
- Fresh herbs for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the uncooked gnocchi, sausage, bell peppers, cherry tomatoes, and onion.16 ounces uncooked potato gnocchi, 12 ounces Italian sausage, 1 cup diced red bell pepper, 1 cup diced green bell pepper, 1 cup cherry tomatoes, 1 cup diced small red onion
- Drizzle with olive oil, then add rosemary, garlic, salt, and black pepper. Toss until everything is well coated.2 tablespoons olive oil, 1 teaspoon dried rosemary, 1 tablespoon minced fresh garlic, Salt and black pepper
- Spread the mixture in a single layer on the baking sheet.
- Bake for 20 to 25 minutes, stirring halfway through, until the gnocchi is golden and crisp and the sausage is fully cooked.
- Let cool slightly and serve with fresh herbs.Fresh herbs
Video
Notes
Here are my best tips for making this hearty sheet pan meal every time.
Use shelf-stable potato gnocchi: The vacuum-sealed gnocchi from the pasta aisle at the grocery store works best for roasting, as it has a firmer texture that crisps up nicely in the oven.
Don't boil the gnocchi first: The uncooked gnocchi goes straight on the pan and cooks in the oven, developing crispy edges you wouldn't get from boiling.
Cut the sausage and veggies evenly: Slice the sausage and vegetables into thick, even bite-sized pieces so they cook through without drying out during the roasting time.
Spread in a single layer: Overcrowding the pan creates steam instead of crispy edges, so use a large baking sheet and give everything space to breathe.
Stir halfway through: Flipping everything at the 10 to 12 minute mark helps the gnocchi and sausage brown evenly on all sides.
Store properly: For best results, let it cool completely, then store it in an airtight container in the fridge for up to 3 days and reheat it in the oven so the gnocchi stay crisp. You can also freeze it for up to 2 months or warm it in the microwave, though the texture will be softer.
Nutrition
Calories: 583kcalCarbohydrates: 51gProtein: 18gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 65mgSodium: 1015mgPotassium: 507mgFiber: 5gSugar: 5gVitamin A: 1488IUVitamin C: 91mgCalcium: 62mgIron: 6mg
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