Sheet Pan Gnocchi With Sausage (30 Minutes!)
There'll be no complaints from anyone when you serve this sheet pan gnocchi with sausage, peppers, and tomatoes. Packed with tasty sausage, colorful peppers, crispy gnocchi and oozy mozzarella cheese, this is a meal all in one that comes together on a single sheet pan in just 30 minutes. It'll be easy to add this one into your regular meal rotation!
Servings: 4
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
Notes
Gnocchi: I prefer to grab the fresh pre-made gnocchi from the fresh pasta aisle. Shelf stable gnocchi (usually in the dry pasta aisle) or frozen gnocchi will work too.
It's also possible to use this easy homemade ricotta gnocchi (it's incredible!). However, it's very delicate so don't toss around half way through cooking like you would with supermarket gnocchi. If you're cooking it from frozen, you'll probably need to cook it for 5 to 10 minutes longer, or until it's firm and lightly golden.
Vegetables: Feel free to add more vegetables or substitute the ones suggested for other quick-cooking ones e.g. broccoli, green beans, mushrooms, asparagus. You can also add more cherry tomatoes if you like, since that is what makes the 'sauce'.
To serve: This gnocchi sausage recipe will comfortably serve 3 to 4. If you want it to comfortably serve 4, I'd recommend serving some toasted bread with olive oil and salt on the side, or another type of fresh bread such as air fryer garlic bread.
Storage/Reheating instructions: This dinner reheats quite well. You can keep it covered or in an airtight container in the fridge for up to 3 days. You can either just microwave individual portions, or you can reheat the whole pan in the oven. I'd go with around 350F/175C for 20 minutes or until piping hot again. Cover with foil for the first half of cooking to avoid it drying out.
Nutrition
Calories: 689kcal | Carbohydrates: 51g | Protein: 26g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 1067mg | Potassium: 546mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1865IU | Vitamin C: 78mg | Calcium: 144mg | Iron: 6mg
