Sheet Pan Gnocchi
This sheet pan gnocchi recipe very quickly has become our very favourite sheet pan dinner. We just can’t get enough - easy, quick, delicious - you just can’t beat a dish like this. We love a good sausage and pepper combination so I decided to made this gnocchi with the classic combo sausage and peppers- sort of a gnocchi riff on my Baked Pierogi with Sausage & Peppers that is also on the blog. The perfect midweek meal or really any time meal. If you haven’t baked gnocchi before this will be a real treat - they are tasty little morsels of pillowy dough with slightly crisp exterior and marinated in the pan juices thanks to those bursting tomatoes, herbs and spices and the flavour from the rest of the veggies and sausage. It is one of my favorite sheet pan meals especially for a busy weeknight dinner and it will quickly become your favourite too.
Do I Need To Cook The Gnocchi First?
When It comes to baked gnocchi that is one of the most popular questions I get. The answer is NO - you do not have to boil, or precook the gnocchi in this recipe. How is that possible? The tomatoes are a big part of this recipe - they pop while they roast, creating just a little bit of juicy sauce for the whole mix and for the gnocchi to steam then sort of puff up then get nice crusty or crisp edges. Baking them this way gives you a tasty and unique texture to the gnocchi similar to pan frying them - as opposed to them being in a tomato based sauce or a cream sauce.
Sheet Pan Gnocchi Recipe Ingredients
- Gnocchi: I use potato gnocchi or potato dumplings that cook directly on the sheet pan. The ones I use are the shelf-stable gnocchi kind you can easily get in the pasta aisle at the grocery store. Feel free to use any brand you like and this will even work with cauliflower gnocchi or my gluten free sweet potato gnocchi
- Sausage: Precooked sausage works best (smoked) or kielbasa
- Peppers: Use a variety of colours - and use ones you like the taste of - red ones are sweeter than green. This recipe also works with other vegetables too like mushrooms or chopped asparagus or broccoli florets too. For an added boost of veggies you can easily stir through some baby spinach or baby kale right after the gnocchi come out of the oven.
- Onion & Garlic: I used a small yellow onion but you can easily use a small red onion or shallots. Use as much or a little garlic as you like
- Cherry Tomatoes: The tomatoes are a big part of this recipe - they pop while they roast, creating just a little bit of juicy sauce for the whole mix. I love cherry tomatoes but grape tomatoes will work too
- Spices: I use Italian seasoning, chili flakes and salt and pepper.
- Olive Oil: To toss the veggies with and it along with the tomatoes create a delicious sauce for the gnocchi
- Balsamic Vinegar: Balances out the flavors and adds flavor the pan sauce
How to Make Sheet Pan Gnocchi With Sausage and Peppers
- SPREAD gnocchi directly from the package onto a sheet pan with tomatoes, peppers, garlic and onions
- DRIZZLE with olive oil and balsamic vinegar and season with salt, pepper, pepper flakes and Italian seasoning
- TOSS Everything really well until well coated
- SPREAD everything evenly on the large baking sheet
- ROAST tossing halfway through cooking time
The key to really good sheet pan dinners
It doesn’t get easier when it comes to dinner thanks to the sheet pan. The key to really good sheetpan dinners is making sure you give everything, all ingredients their own piece of sheetpan real estate. For things to really get golden crisp they need to be hitting the pan not layered over top of other ingredients. If you over crowd the ingredients will definitely cook but things may not get as crispy or cook as evenly. If you have a very large pan that is great but if not feel free to use two small sheet pans too, that way everything is touching the pan while roasting.
More Recipes You Will Love:
- 10-12 ounces precooked sausage, cut into ½-inch rounds
- 1 (16-ounce) package Potato Gnocchi
- 2 bell peppers sliced into ¼-inch strips
- 1 small onion, sliced
- 1 pint cherry tomatoes (apron 2 cups)
- ½ teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 3 cloves garlic, peeled and minced
- 3 tablespoons Extra Virgin Olive Oil, divided
- 1 tablespoon balsamic vinegar
- Salt and Black pepper to taste
- Fresh chopped herbs like fresh basil, fresh chopped parsley or fresh thyme (optional)
- Freshly grated Parmesan cheese
- Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil, parchment paper or spray with nonstick cooking spray.
- Spread the gnocchi, tomatoes, peppers, garlic and onions on a large rimmed baking sheet.
- Drizzle with the olive oil and balsamic if using
- Sprinkle with salt, pepper, Italian seasoning and crushed red pepper and toss well to combine everything and spread out evenly in Sheet pan. Make sure everything is well coated and seasoned well
- Roast/bake for 20-30 minutes, tossing once during cook time. You want the tomatoes to be bursting.
- Set to broil for the last 1-2 minutes for some extra char
- Serve spooned out into bowls immediately and sprinkle with chopped fresh herbs and grated Parmesan cheese as desired
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This recipe also works with other vegetables too like mushrooms or chopped asparagus or broccoli florets too. For an added boost of veggies you can easily stir through some baby spinach or baby kale right after the gnocchi come out of the oven.