Sheet-Pan Gnocchi with Sausage and Peppers

When you have little desire to cook, sheet-pan gnocchi with sausage and peppers is your salvation meal. Roast fresh vegetables, premade gnocchi and sausage together for this quick, filling and flavorful dinner.

I don’t know when it switched, but I am now officially a one-pot, one-pan recipe kind of gal. For years, I’d labor over detailed recipes, painstakingly following lengthy directions to a tee and plating up a gorgeous plate of food—and probably taking lots of photos before devouring it. Now? Give me something I can throw together in less than an hour, like sheet-pan gnocchi with sausage and peppers. There’s little prep work and cleanup, the oven does all the heavy lifting, and it’s always so good that it disappears before I even think about snapping a pic.

Italian sausage and peppers have been a staple in my world since I was a kid, and I’m perfectly content sizzling links in a skillet with fresh veggies. But turning that into a sheet-pan recipe with little potato dumplings is my new go-to. Lay down a bed of sliced vegetables on a baking pan, top it with premade gnocchi and dot the pan with sausage. When it bakes, the peppers and onions caramelize; the gnocchi get tender, chewy and a little crisp; and the juices and seasonings from the sausage flavor everything. This recipe has everything you need—colorful roasted vegetables, carbs and protein—and you barely have to lift a finger.

Before serving the sheet-pan gnocchi, add a spritz of lemon juice, top it with chopped parsley or fresh basil, and serve it with an extra shake of Parmesan. This versatile recipe is effortless for a weeknight meal when you can’t think of anything else to cook, but it’s also something to throw together for a few friends on a Friday night.

Ingredients for Sheet-Pan Gnocchi with Sausage and Peppers

• Bell peppers: Use a red, green, yellow or orange bell pepper to keep it colorful. You can use any one color alone or mix and match as you please. Slice the pepper into thin strips.
• Onion: I prefer sliced yellow or white onion for this recipe, but a red onion isn’t out of place if that’s what you have.
• Olive oil: Toss the vegetables and gnocchi in extra virgin olive oil before adding the sausage. It helps everything caramelize and keeps it from sticking to the pan.
• Seasonings: Dried oregano adds floral, savory herbiness, and kosher salt and freshly ground black pepper tie everything together.
• Gnocchi: Find packaged gnocchi in the pasta aisle at most grocery stores. I always have a few packages of Trader Joe’s gnocchi in my pantry.
• Sweet or hot Italian sausage: You want the sausage balls to be about the size of 1 tablespoon on the sheet pan. If you buy sausage links, remove the casings, or use bulk sausage.
• Parmesan cheese: Use freshly grated Parmesan if possible (it’s a favorite item on my regular Costco shopping list).
• Optional finishes: Fresh lemon juice, chopped parsley or basil make nice flourishes at the end, but they are optional.

Directions

Step 1: Put everything on a sheet pan

Preheat the oven to 425°F. On a greased 15x10x1-inch baking pan, toss together the sliced peppers, onion, gnocchi, olive oil, oregano, salt and pepper. Spread in an even layer.

Editor’s Tip: Spray the baking pan with cooking spray before adding the vegetables and gnocchi. Don’t overcrowd the pan. Everything should be in a nice, even layer.

Arrange the sausage in dollops on top of everything around the pan.

Step 2: Bake

Bake for 15 minutes. Remove the pan from the oven and toss the ingredients together again. Bake for another 10 to 15 minutes or until the sausage cooks through and the vegetables are soft and caramelized. Stir in the Parmesan.

Editor’s Tip: Use a sturdy spatula to stir the ingredients together. The fat and juices from the sausage and cooking vegetables will cook the gnocchi and add tons of flavor. Every oven is different, so if you need another 5 to 10 minutes to get the desired caramelization, go for it.

Step 3: Serve

Top with a spritz of lemon juice, a sprinkle of fresh parsley or basil, and additional Parmesan, if desired.

Sheet-Pan Gnocchi with Sausage and Pepper Variations

• Make it spicy: I usually use hot Italian sausage here, but to make it even spicier, add a pinch or two of red pepper flakes or smoked paprika. I’ll often add a poblano pepper instead of a bell pepper and sometimes jalapeno slices for extra heat.
• Add different vegetables: Throw in slices of zucchini, mushrooms, broccoli or broccolini, a few big handfuls of baby spinach or chopped kale, or even a cup of frozen peas for extra green. Add fresh sliced cherry tomatoes for a pop of freshness and moisture.
• Use precooked sausage: If you use precooked sausage, such as andouille, chicken sausage or any flavored sausage, slice the links before adding them to the sheet pan. Cook the vegetables and gnocchi for 20 minutes, then add the sliced sausage to bake in the last 10 to 15 minutes.

How to Store Sheet-Pan Gnocchi with Sausage and Peppers

Store sheet-pan gnocchi with sausage and peppers in an airtight container in the fridge for up to four days.

Can you freeze sheet-pan gnocchi with sausage and peppers?

You can freeze sheet-pan gnocchi for longer storage. Once cooled, put it in an airtight container and freeze for up to three months. Let it thaw in the fridge overnight before reheating.

How do you reheat sheet-pan gnocchi with sausage and peppers?

I usually microwave leftover gnocchi with sausage and peppers for a few minutes until heated through. You can also warm it on the stovetop in a hot skillet with a small amount of oil.

Sheet-Pan Gnocchi with Sausage and Pepper Tips

Can you use frozen or homemade gnocchi for sheet-pan gnocchi?

Yes, you can use frozen gnocchi for this sheet-pan recipe. You can even use frozen cauliflower or sweet potato gnocchi. Don’t thaw the gnocchi first; just add them to the pan frozen and they’ll cook in the oven. If using homemade gnocchi, you want to boil it first before roasting it in the oven.

What can you serve with sheet-pan gnocchi with sausage and peppers?

A nice crisp side salad is perfect alongside sheet-pan gnocchi with sausage and peppers. Or, add another vegetable on the side, like roasted green beans or broccoli. Also, garlic bread is never out of place with an Italian-ish meal like this!

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