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Sheet Pan Gnocchi with Sausage & Veggies

The secret to this sheet pan supper is using shelf-stable gnocchi. Chopped vegetables such as mushrooms, onions and zucchini are spread onto a sheet pan. Then sliced Italian sausage and the uncooked gnocchi are added to the pan. Everything is tossed with olive oil, garlic and seasonings. Next the pan is baked in the oven and ready to serve.
Course Entree
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 17.5 oz package shelf-stable gnocchi in pasta aisle
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 red onion cut into wedges
  • 1 pint cherry tomatoes
  • 3 garlic cloves thinly sliced
  • 1 lb Italian sausage sliced
  • 4 tbsp olive oil divided
  • ¼ cup basil leaves chopped
  • Salt / pepper

Instructions

  1. Preheat oven to 425 F.
  2. Spread out gnocchi, onions, peppers, tomatoes, garlic and sausage onto 2 rimmed baking sheets.
  3. Drizzle with olive oil and season with salt and pepper. Toss to coat gnocchi & veggies.
  4. Spread ingredients in a single layer and bake until beginning to brown, 15-20 minutes. Remove from oven, stir and spread back out in a single layer and return to oven until golden brown and tender, about 10 more minutes.
  5. Toss with basil, serve and enjoy

Recipe Notes

I substitute peppers for 2 cups mushrooms (quartered) and 2 cubed zucchinis. Vegetables can be tossed with 1 tbsp balsamic vinegar, ¼ tsp black pepper, ½ tsp Italian seasoning, ¼ tsp red pepper, 1 tsp salt and ¼ cup olive oil.