Sheet-Pan Gnocchi With Sausages and Peppers

By Melissa Clark

Updated Jan. 14, 2025

Sheet-Pan Gnocchi With Sausages and Peppers
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5(1,529)
Comments
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Roasting gnocchi on a sheet pan gives the potato dumplings an irresistible, chewy-crisp texture with lovely browned edges. Here, the gnocchi are cooked with sausage and peppers, the classic sandwich combination, to make a rich and very savory one-pan meal. A handful of cherry tomatoes melt in the pan alongside everything else, adding a juicy element that’s almost like a sauce. Hearty and satisfying, this dish needs no accompaniment, though spooning it on top of a bed of arugula or baby spinach would add even more vegetables to the mix.

Featured in: How to Make Sausage and Peppers Even Better? Add Gnocchi.

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Ingredients

Yield:3 to 4 servings
  • ¼cup extra-virgin olive oil
  • 2garlic cloves, finely grated or minced
  • 2tablespoons chopped fresh oregano or 1 teaspoon dried
  • 1teaspoon fine sea salt
  • ¼teaspoon red chile flakes, more for serving (optional)
  • 1(14- to 18-ounce) package shelf-stable gnocchi
  • 1large yellow or red onion, thinly sliced
  • 1red, yellow or orange bell pepper, thinly sliced
  • 1green bell pepper, thinly sliced
  • 1cup cherry tomatoes
  • 1pound sweet or hot Italian sausages, pricked with a fork
  • ¼cup grated Parmesan
  • ½cup chopped fresh basil or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

693 calories; 45 grams fat; 13 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 7 grams polyunsaturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 26 grams protein; 973 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees.

  2. Step 2

    In a large bowl, stir together olive oil, garlic, oregano, salt and chile flakes. Add gnocchi, onion, peppers and tomatoes, and toss well. Spread evenly on a large rimmed baking sheet. Nestle the sausages among the vegetables.

  3. Step 3

    Roast for 35 to 40 minutes, stirring everything and flipping the sausages after 15 minutes, until the sausages are cooked through and the vegetables and gnocchi are golden brown.

  4. Step 4

    Top with Parmesan and basil. Sprinkle more chile flakes if you like. Serve warm.

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Ratings

5 out of 5
1,529 user ratings
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Comments

Garrett

I think the sausages look and taste better if browned first before putting in the oven.

monica

Snowy stay home kinda night tonight. Made exactly according to recipe. Wonderful, easy peasy dinner with great flavor. Gnocchi cooked perfectly as directed contrary to concerns raised by others. Melissa would never lead us wrong. Perfect dinner for a cold snowy night!

RC

Haven't made this yet, but have made the other Crispy Gnocchi and Sausage recipe and it's awesome. That one cooks 20-25 minutes at 425 and the gnocchi are perfect. I think 40 minutes would turn them into dust. Watch it if you try this recipe! (Maybe add gnocchi half way through?)

Cheryl

Used 12 oz. package of Aldi Organic Chicken Apple sausages from the freezer, doubled cherry tomatoes, used 1 1/2 red and yellow peppers, and added one Granny Smith apple cut in large chunks for a bit of sweetness. 30 minutes total cook time using 400 degrees on convection setting. Turned sausages at 15 minutes. Added dried basil to the spice mix in addition to the chopped parsley garnish. Wondered if I should have cut tomatoes in half to release more juices. Flavorfful, easy, delicious.

Ann haynes

I cook for a vegetarian and a meat eater so I look for recipes that can be adapted to serve both. Would this work if I separated the sausages to half of the gnocchi mixture? Would there be enough fat to brown the gnocchi? I’m sure I could add more olive oil.

I Love to Cook

Nice and easy dinner. The veggies seemed to make it softer rather than crispier, though the sausage and gnocchi had some crisp. Not sure why the veggies stopped the crisping. Tasty anyway.

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