Sheet-Pan Gnocchi with Sausage and Peppers

Why You’ll Love This Recipe

This sheet-pan gnocchi with sausage and peppers is the kind of dinner that feels almost too easy for how good it tastes. Everything roasts on one pan, the gnocchi turns crisp on the outside and tender inside, and the sausage drippings mingle with sweet peppers and onions for a caramelized, savory finish. It’s a weeknight win with minimal cleanup, and it’s perfect for feeding a group without standing over the stove.

Ingredient Highlights

Shelf-stable potato gnocchi is the key to a fast sheet-pan dinner because it crisps up beautifully in the oven without boiling first. Italian sausage adds rich, seasoned flavor that coats the vegetables as it roasts, while bell peppers and red onion soften and caramelize into sweet, jammy bites. A little olive oil helps everything brown evenly, and finishing with basil and parmesan adds freshness and a salty bite that pulls the whole pan together.

Step-by-Step Instructions

Step 1: Heat the oven to 425°F (220°C) and line a large sheet pan with parchment paper for easier cleanup.

Line the sheet pan and preheat the oven for high-heat roasting.

Step 2: Slice the sausage into 1/2-inch coins. Slice bell peppers into strips and thinly slice the red onion.

Slice the sausage, peppers, and onion so everything roasts evenly.

Step 3: Add the gnocchi, sausage, peppers, and onion to the sheet pan. Drizzle with olive oil and season with salt, pepper, and Italian seasoning. Toss directly on the pan until everything is coated.

Add the gnocchi and vegetables to the sheet pan with the sausage.

Step 4: Spread everything into a single, even layer. Make sure the gnocchi and sausage pieces have a little space so they roast and crisp instead of steaming.

Drizzle with olive oil and season generously.

Step 5: Roast for 20 minutes, then flip and stir everything to promote even browning.

Toss until everything is evenly coated.

Step 6: Roast for 10 to 15 minutes more, until the gnocchi is golden and crisp, the sausage is browned, and the peppers are blistered and caramelized.

Roast until the gnocchi is golden and the sausage is browned.

Step 7: Sprinkle with grated parmesan and torn basil. Serve immediately while the gnocchi is at peak crispiness.

Finish with parmesan and basil right before serving.

Tips for Best Results

The biggest difference-maker is spacing. If the pan is overcrowded, the gnocchi steams and stays soft, so use a large sheet pan or split into two pans if needed. Roasting at high heat helps the gnocchi crisp quickly, and tossing halfway through ensures the sausage browns evenly and the peppers don’t scorch in one spot. If your sausage renders a lot of fat, it helps to gently blot a little off with a paper towel before adding parmesan so the finish tastes rich, not greasy.

Spacing, tossing halfway, and blotting excess fat help gnocchi crisp and keep the finish rich, not greasy.

Variations

If you want more heat, use spicy Italian sausage and add crushed red pepper before roasting. For a lighter version, chicken sausage works well, but add an extra drizzle of olive oil since it renders less fat. If you want to push the vegetables, add sliced zucchini, mushrooms, or cherry tomatoes during the last 10 minutes so they don’t overcook. You can also finish the pan with a squeeze of lemon for brightness or add mozzarella in the last few minutes for a melty, cheesy version.

Easy variations: go spicy, swap in chicken sausage, add extra vegetables, or finish with mozzarella and lemon.

FAQ

Do I need to boil gnocchi before baking?
No. Shelf-stable potato gnocchi roasts and crisps directly on the sheet pan without boiling.

Can I make this with fresh gnocchi?
Yes, but fresh gnocchi can be softer and may not crisp as much. Keep the pan well-oiled and avoid crowding.

How do I store leftovers?
Store in an airtight container for up to 3 days. Reheat in the oven or air fryer to bring back some crispness.