Sheet-Pan Gnocchi with Sausage, Peppers and Onions Recipe

If you’re hunting for a fuss-free, flavor-packed weeknight dinner, let me introduce you to Sheet-Pan Gnocchi with Sausage, Peppers and Onions. In just about half an hour, you’ll be rewarded with a golden, crispy medley that’s bursting with juicy sausage, tender bell peppers, caramelized onions, and plump gnocchi—all roasted together on one pan! The sizzle of sausage and sweet aroma of roasting vegetables turns this humble combo into pure magic. Say goodbye to piles of dirty dishes and complicated directions—this recipe proves you don’t need any kitchen wizardry for a seriously satisfying meal.

Ingredients You’ll Need

You won’t believe how a short list of simple ingredients can create such an explosion of color and flavor in Sheet-Pan Gnocchi with Sausage, Peppers and Onions. Each element brings something special, from the sweet crunch of peppers to the pillowy gnocchi and savory sausage. Here’s what you’ll need (and why you’ll love it):

• Baby bell peppers: These bring brightness, sweetness, and a rainbow of color; regular bell peppers work too, just slice them up!
• Red onion: Adds a subtle sharpness and melts down to jammy perfection as it roasts.
• Garlic cloves: Smashed and roasted, they infuse every bite with mellow, garlicky goodness—no mincing needed.
• Store-bought gnocchi: Look for fresh or shelf-stable; the magic of this recipe is that gnocchi bakes up tender inside but crisp outside.
• Extra-virgin olive oil: Helps everything get golden and brings rich Mediterranean flavor.
• Kosher salt & freshly ground black pepper: The essential duo to amp up all the natural goodness.
• Hot Italian sausage: A generous pound adds spice, juiciness, and hearty protein; mild sausage also works if you prefer it less spicy.
• Fresh basil, Parmesan cheese, and flaky salt: These finishing touches make the whole dish sing, adding freshness and salty depth.

How to Make Sheet-Pan Gnocchi with Sausage, Peppers and Onions

Step 1: Preheat Your Oven

Set your oven to 400°F so it’s good and hot by the time you’re ready to roast. This temp is key for getting that perfect balance: crisp gnocchi, caramelized veggies, and sausage that cooks through and browns beautifully. While the oven heats, line up your ingredients—you’re just minutes away from assembling this one-pan wonder.

Step 2: Layer Everything on the Sheet Pan

Next, grab your largest, sturdiest sheet pan (no need for parchment or foil—direct contact helps things crisp up!). Scatter your halved or sliced bell peppers, sliced red onion, whole smashed garlic cloves, and your gnocchi onto the pan. Drizzle generously with olive oil, season with kosher salt and a good amount of black pepper, then toss everything together right there on the tray. Finally, crumble your sausage over the top—no need to fuss with shaping, just drop it in rustic chunks for max browning and flavor.

Step 3: Roast to Perfection

Bake your Sheet-Pan Gnocchi with Sausage, Peppers and Onions in the center of the oven for 20 to 25 minutes. Halfway through, give everything a gentle toss (or shake the pan) to make sure each nugget of gnocchi gets exposure to that glorious oven heat. You’re aiming for juicy, browned sausage, tender and slightly caramelized peppers and onions, and gnocchi that’s golden-crisp on the outside but pillowy inside.

Step 4: Finish and Serve

As soon as the pan comes out of the oven, shower everything with plenty of fresh chopped basil, a generous handful of shaved or grated Parmesan, and a final pinch of flaky salt for crunch and drama. This last touch isn’t just for looks—it boosts the freshness and flavor, turning your Sheet-Pan Gnocchi with Sausage, Peppers and Onions into something truly memorable.

How to Serve Sheet-Pan Gnocchi with Sausage, Peppers and Onions

Garnishes

Don’t hold back on finishing touches! Freshly torn basil leaves give an herbal pop, a good sprinkle of Parmesan cheese brings creaminess and umami, and a scattering of flaky salt adds crunch and makes every bite feel special. If you like a little kick, red pepper flakes or even a drizzle of chili oil work like magic.

Side Dishes

This dish is hearty enough to stand alone, but if you’re feeling extra generous, pair Sheet-Pan Gnocchi with Sausage, Peppers and Onions with a simple green salad dressed in lemony vinaigrette. A crusty loaf of bread is always welcome for mopping up those tasty pan juices, or you could serve with roasted broccolini for a veggie-boosted feast.

Creative Ways to Present

For a refreshing twist, serve the gnocchi and sausage over a bed of arugula (the hot pan ingredients gently wilt the greens, forming a warm salad!). You can also spoon it into shallow bowls and top each with a poached egg for a brunchy vibe, or skewer chunks onto toothpicks for a fun, interactive appetizer at casual gatherings.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Sheet-Pan Gnocchi with Sausage, Peppers and Onions to an airtight container. Store in the fridge for up to 3 days—it reheats wonderfully, so you can look forward to lunch or quick dinners later in the week.

Freezing

You can absolutely freeze leftovers! Spread the cooled mixture on a tray to flash-freeze, then transfer to a freezer-safe bag or container. It’ll keep beautifully for up to 3 months; just make sure to label your stash so you know when to enjoy your treasure trove of gnocchi goodness.

Reheating

For best results, reheat your leftovers on a sheet pan in a 375°F oven for about 10 minutes, which brings back that signature crispness. You can also microwave individual portions, but the oven method keeps the gnocchi from getting too soft.

FAQs

Can I use gluten-free gnocchi in this Sheet-Pan Gnocchi with Sausage, Peppers and Onions recipe?

Absolutely! Gluten-free gnocchi works just as well as regular. Just watch the roasting time, as some brands get golden a bit quicker, but the flavors remain spot-on.

Can I make Sheet-Pan Gnocchi with Sausage, Peppers and Onions with chicken or turkey sausage?

Yes, chicken or turkey sausage are great swaps and keep things a little lighter. Choose your favorite flavor profile—spicy, sweet, or herby—and follow the recipe instructions as written.

Should I boil the gnocchi before roasting?

No pre-boiling needed! The beauty of this technique is that the gnocchi go straight onto the pan, where they roast up tender on the inside and crisp on the outside. It’s a time-saving secret you’ll love.

Do I have to use baby bell peppers?

Not at all! Regular bell peppers, sliced into strips, are totally delicious and may even have a deeper, roasted flavor. Feel free to mix colors for the prettiest presentation.

How can I make it vegetarian?

To make a meat-free version, simply skip the sausage and toss in canned, drained chickpeas or cubes of smoked tofu before roasting. You’ll still get that hearty, protein-packed, savory result!

Final Thoughts

I can’t wait for you to dig into Sheet-Pan Gnocchi with Sausage, Peppers and Onions—my go-to when I want big rewards with minimal effort. It’s a vibrant, flavor-packed dish that has a way of bringing everyone to the table (and requesting seconds!). Give it a try, and let your oven work its savory magic—you won’t be disappointed!

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