Sheet-Pan Gnocchi With Sausages and Peppers
Ingredients
- ¼ C extra-virgin olive oil
- 2 garlic cloves, finely grated or minced
- 1 tsp dried oregano
- 1 tsp fine sea salt
- ¼ tsp red chile flakes, more for serving (optional)
- 1 (14- to 18-ounce) package shelf-stable gnocchi
- 1 large yellow or red onion, thinly sliced
- 1 red, yellow or orange bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 C cherry tomatoes
- 1 pound sweet or hot Italian sausages, pricked with a fork
- ¼ C grated Parmesan
- ½ C chopped fresh basil or parsley
Directions
- Heat oven to 425 degrees.
- 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.
- 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.
- Top with Parmesan and basil. Sprinkle more chile flakes if you like. Serve warm.