Sheet-Pan Gnocchi With Sausages and Peppers

By Melissa Clark

Updated Jan. 15, 2025

Sheet-Pan Gnocchi With Sausages and Peppers
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5(1,015)
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
  • ¼cup extra-virgin olive oil
  • 2garlic cloves, finely grated or minced
  • 2tablespoons chopped fresh oregano or 1 teaspoon dried
  • 1teaspoon fine sea salt
  • ¼teaspoon red chile flakes, more for serving (optional)
  • 1(14- to 18-ounce) package shelf-stable gnocchi
  • 1large yellow or red onion, thinly sliced
  • 1red, yellow or orange bell pepper, thinly sliced
  • 1green bell pepper, thinly sliced
  • 1cup cherry tomatoes
  • 1pound sweet or hot Italian sausages, pricked with a fork
  • ¼cup grated Parmesan
  • ½cup chopped fresh basil or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

693 calories; 45 grams fat; 13 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 7 grams polyunsaturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 26 grams protein; 973 milligrams sodium

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.

Ratings

5 out of 5
1,015 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?)

Sharon

Made what I thought would be 2 servings: Doubled garlic, used two jumbo hot dogs sliced, added broccoli, 5 cloves garlic but no hot spice, whole package gnocchi, cherry tomatoes from garden, Italian seasoning, 1/2 orange pepper, white onion. Baked at 450 for 20 min and was done. Squeezed a bit of lemon on top. No cheese. Plenty of liquid from tomatoes. I would eat more if I could. Enough left for tomorrow. Delicious, easy, will make again. Perfect for meal after long day.

Chris W

We love this dish, and I've made it 4 times (so far) and it's consistently delicious. I use chicken Italian sausage, and let people add parm to taste. The gnocchi always comes out perfectly chewy in the suggested roasting time. I do bypass the putting everything in a big bowl step, and just stir everything together directly on the sheet pan.

Newbie

I’ve made this a bunch and the only thing I change is I double the garlic, add dried basil, and use more salt. I think the most important change though is turning the temperature down to 390-400, and definitely not going for 45 mins. I find that otherwise the gnocchi gets mushy. At a lower temp the gnocchi stays crispier.

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