Sheet-Pan Gnocchi With Sausages and Peppers

By Melissa Clark

Updated January 14, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5(1,674)
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

  • ¼ cup extra-virgin olive oil

  • 2 garlic cloves, finely grated or minced

  • 2 tablespoons chopped fresh oregano or 1 teaspoon dried

  • 1 teaspoon fine sea salt

  • ¼ teaspoon 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 cup cherry tomatoes

  • 1 pound sweet or hot Italian sausages, pricked with a fork

  • ¼ cup grated Parmesan

  • ½ cup chopped fresh basil or parsley

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

48 grams carbs; 106 milligrams cholesterol; 693 calories; 23 grams monounsaturated fat; 7 grams polyunsaturated fat; 13 grams saturated fat; 45 grams fat; 5 grams fiber; 973 milligrams sodium; 26 grams protein; 7 grams sugar

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
1,674 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?)

Connie Baxter

Works well with plant based Italian sausage. I brushed olive oil on the sausages before baking.

Teresa

Currently DEVOURING this on my first go around and I stopped only long enough to realize I forgot to finish it with the basil and parm but *stage whisper* it’s so good it doesn’t even need the final touches

Sharon

Sorry to say: meh! Only thing good was the roasted vegetables. I followed exact recipe and should’ve listened to other comments. Sausage, without browning, looks gray and unappealing. Gnocchi did not brown up. Other than those two main ingredients disappointing, it was tasty!

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