Sheet Pan Gnocchi With Sausage, Peppers And Tomatoes (30 Minutes!)
on Aug 30, 2024
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Don’t be surprised if this sheet pan gnocchi with sausage, peppers and tomatoes becomes one of your go-to family midweek dinners. It’s bursting with flavor from the savory sausage, crunchy veggies, juicy tomatoes and crispy baked gnocchi. The best part? It’s made all on one pan in just 30 minutes!
Why you’ll love it
- True one pan dinner. Who doesn’t love a dinner where the oven does most of the work? You have protein, vegetables and carbohydrate all on the one sheet pan here, so there aren’t even any side dishes to make.
- Balance of flavors and textures. Sausage and peppers are a classic pairing, with the savory sausages complementing the sweetness and slight bitterness of the crunchy peppers perfectly. On top of this, there’s the delicious crispy gnocchi, and the tomatoes act as a sauce as you squish them into your meal as you eat.
- Quick and easy weeknight dinner. It’ll take you 5 to 10 minutes to scatter the very simple ingredients over the sheet pan, then around just 20 minutes to bake your tasty sausage gnocchi.
- No pre-boiling of the gnocchi. There’s just no need!
If you love the flavor of a sausage dinner, try this 6-ingredient sausage bolognese or this delicious sausage tray bake with sweet potato and orange!
About the ingredients
You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.
- Bell peppers: You’ll need two – any color, although I usually like to include two contrasting ones such as red and green, or red and yellow.
- A red onion: I like the milder flavor of a red onion, but it’s OK to use a yellow or brown one if that’s what you have.
- Sausages: Choose good quality sausages – any kind, but I prefer either chicken sausages or pork.
- Cherry tomatoes: Don’t skip these! They smoosh into a simple sauce on your plate! Add as many to the sheet pan as you can!
- Gnocchi: I typically go for a fresh potato gnocchi brand with simple ingredients. At my supermarket, it’s in the refrigerated aisle alongside items like fresh pasta and garlic bread. If you prefer, you can opt for a shelf-stable version, which is usually found with the dried pasta. It’s also possible to use homemade gnocchi in this recipe, if you like (try this incredibly soft and fluffy 3-ingredient ricotta gnocchi).
- Paprika: This gets tossed through everything on the sheet pan, and goes really well with the sausages, onions and peppers.
- Mozzarella: The icing on the cake! I usually go for ‘bocconcini’ or small mozzarella balls in brine, for convenience. Alternatively, just grab one large ball of mozzarella and tear it into pieces.
- Basil: I love this final pop of green color and freshness scattered over the dish to serve.
How to make gnocchi with sausage, peppers and tomatoes
Firstly, roughly chop the peppers and onions and the sausage and throw them onto a large sheet pan. Then stir through the cherry tomatoes and gnocchi.
Now toss through the paprika and olive oil, and grind over some black pepper (if you like).
Bake for around 20 minutes, tossing again half way through, or until everything is nicely browned. You can also tear the mozzarella into pieces and scatter evenly over the baked sausage gnocchi half way through.
This is what it will look like after everything is nicely browned.
Scatter over plenty of fresh basil to serve. This makes all the difference to the taste and adds a nice extra pop of green color too!
Helen’s Top Tips
- Make this sheet pan gnocchi your own by using different veggies, such as mushrooms, broccoli, zucchini, halved brussels sprouts or green beans. Anything that roasts within about 20 minutes will work. You could even make it vegetarian by just skipping the sausage!
- It’s best to line the sheet pan with baking paper for easier cleanup.
- If you like, in true Mediterranean style, drizzle over a little more good quality extra virgin olive oil to serve.
- If serving to guests, consider making some of this incredible no-knead Italian focaccia bread to go with it. Alternatively, you can cheat by serving either with this very simple 2-minute toasted bread with olive oil or garlic bread (in your air fryer!).
Recipe FAQs
Yes, you can! No need to defrost it first. You may need to cook it for slightly longer. It’s ready when it’s hot inside and lightly crisp on the outside.
Yes, of course. Try parmesan, goat cheese, ricotta cheese, blue cheese, feta cheese, or even just cheddar cheese if that’s what you have. You can even skip the cheese altogether and the your gnocchi and sausage will still be very delicious!
You can store any leftovers covered or in an airtight container in the refrigerator for up to 3 days. To reheat, you can either cover and microwave for a few minutes, or reheat in the oven for around 20 minutes at 345F/175C. Cover it with foil for the first half to keep in the moisture, then uncover to let it crisp up again for the second half.
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Sheet Pan Gnocchi With Sausage, Peppers And Tomatoes (30 Minutes!)
Ingredients
- 1 red bell pepper, UK: pepper, Australia: capsicum
- 1 green bell pepper, (or yellow or orange)
- 1 large red onion, (If you don't have red, yellow or brown is fine)
- 14 ounces sausages, Usually 5-6 sausages depending on size (I like good quality chicken sausage, but any kind is fine)
- 1.5 cups cherry tomatoes, (about 10.5 ounces or 300 grams) You can add more cherry tomatoes if you like.
- 17 ounces gnocchi, (I like fresh, but shelf stable or even frozen is also fine. You can even use this homemade ricotta gnocchi, but if cooking from frozen add 5 to 10 minutes onto the cooking time.)
- 1.5 teaspoons paprika
- 3 tablespoons olive oil, plus extra for drizzling
- black pepper
- 3.5 ounces mozzarella balls, sliced (either regular or mini bocconcini)
- 1 small bunch fresh basil
Instructions
- Preheat the oven to 430F/220C and line a large sheet pan with baking paper.
- Cut the bell peppers, onions and sausages into large pieces and scatter across the sheet pan. Add the tomatoes and gnocchi to the tray as well.1 red bell pepper, 1 large red onion, 14 ounces sausages, 1.5 cups cherry tomatoes, 17 ounces gnocchi, 1 green bell pepper
- Sprinkle over the paprika and olive oil, grind over plenty of black pepper, then toss everything on the sheet pan well.1.5 teaspoons paprika, 3 tablespoons olive oil, black pepper, 3.5 ounces mozzarella balls
- Roast for 20 minutes, tossing half way through, or until nicely browned. Also scatter the torn pieces of mozzarella over half way through.
- Serve onto plates and drizzle with a little extra olive oil and scatter with fresh basil leaves. Serve with bread or toast if you like.1 small bunch fresh basil
Could I make this using shop bought potato gnocchi
Hi Linda! Oh yes, for sure! Just cook them according to the packet instructions before adding them to the tray. Do try the ricotta gnocchi some time though. They take literally 10 minutes to make and are so much yummier than the shop bought kind 😉
Thanks for the quick reply! Also wondering if I could finish this off in the oven instead of having to put the grill on
Hi Linda! I think you could, but I think it would take much longer for the gnocchi and mozzarella to brown, which is what we’re looking for. You could try turning the oven right up and see if that works? Good luck!
Love this combination of flavors, Helen and that you could make every bite a little bit different!
Hi Marissa – thank you! So glad you like it!
I worked in an authentic Italian restaurant as a teen and they prided themselves on their homemade gnocchi which was made with potatoes. (It was delish!) But I’ve never tried a ricotta gnocchi before. I love that it only has 3 ingredients and seems so much easier! Thanks for the recipe.
There’s usually nothing like the lovingly made authentic version but hey, when you just want to get a delicious dinner on the table on a weeknight I’m willing to cut some corners! Hope you give this a try!
You’re welcome, Emilie. Thank you so much for leaving your review!
Holy cow this is legit easier than rushing to the store to buy it! AMAZING! I’ll for sure be making gnocchi so much more now!
Hi Jen! Ha! Great, isn’t it? Me too!