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 Time10minutes
Cook Time30minutes
Servings4people
Ingredients
17.5ozpackage shelf-stable gnocchiin pasta aisle
1orange bell pepper
1yellow bell pepper
1red onioncut into wedges
1pintcherry tomatoes
3garlic clovesthinly sliced
1lbItalian sausagesliced
4tbspolive oildivided
¼cupbasil leaveschopped
Salt / pepper
Instructions
Preheat oven to 425 F.
Spread out gnocchi, onions, peppers, tomatoes, garlic and sausage onto 2 rimmed baking sheets.
Drizzle with olive oil and season with salt and pepper. Toss to coat gnocchi & veggies.
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.
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.