Sheet-Pan Gnocchi with Sausage and Peppers
Shelf-stable gnocchi roasted straight from the package until the undersides blister crisp and the centers stay pillowy, tumbled with browned sausage, jammy sweet peppers and red onion that have slumped into their own juices.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Heat the oven to 425°F (220°C) with a rack in the upper-middle position. Break apart any gnocchi stuck together straight from the package — do not boil them. On a large rimmed sheet pan, toss the gnocchi, pepper strips and onion wedges with the olive oil, oregano, red pepper flakes, about 3/4 tsp kosher salt and several grinds of pepper. Spread everything into a single layer with space between pieces; if the pan is crowded, use two pans.
Nestle the sausage coins into the gaps on the pan, cut sides down. Roast for 12 minutes, then flip and stir everything with a thin metal spatula and roast another 10–14 minutes, until the gnocchi are golden and crisp on the bottom, the peppers are blistered and slumped, and the sausage is browned and registers 160°F (71°C) on an instant-read thermometer.
Drizzle the vinegar over the hot pan and toss right away with the spatula, scraping up the browned bits so they coat the gnocchi. Scatter the Parmesan over the top and let it melt for 1 minute, then add the torn basil. Taste a piece of gnocchi and add salt if needed. Serve straight from the pan.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.