Sheet Pan Sausage & Gnocchi with Roasted Veggies

• •1 lb Italian sausage links, mild or hot, casing removed and sliced into 1-inch pieces
• •16 Potato gnocchi, shelf-stable (not frozen)
• •2 large Bell peppers, various colors, cored and cut into 1-inch pieces
• •1 medium Zucchini, trimmed and cut into 1/2-inch thick half-moons
• •1 medium Red onion, peeled and cut into 1/2-inch wedges
• •1 pint Cherry tomatoes
• •3 tablespoon Olive oil
• •1 teaspoon Garlic powder
• •1 teaspoon Dried Italian seasoning
• •0.5 teaspoon Salt
• •0.3 teaspoon Black pepper, freshly ground
• •2 tablespoon Fresh parsley, chopped (for garnish)
• • to taste Parmesan cheese, grated (optional, for serving)

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a large rimmed baking sheet (approximately 18x13 inches) with parchment paper for easy cleanup. If you have a smaller sheet pan or a very full pan, use two to avoid overcrowding.

2. 2

   In a large mixing bowl, combine the sliced Italian sausage, bell peppers, zucchini, and red onion.

3. 3

   Drizzle the mixture with olive oil, then sprinkle with garlic powder, Italian seasoning, salt, and black pepper. Toss everything well to ensure all ingredients are evenly coated.

4. 4

   Spread the sausage and vegetable mixture in a single layer on the prepared baking sheet. Ensure there's enough space between pieces for proper roasting.

5. 5

   Roast for 15 minutes.

6. 6

   Remove the baking sheet from the oven. Add the potato gnocchi and cherry tomatoes to the sheet pan. Drizzle with an additional teaspoon of olive oil if needed, and gently toss all ingredients together directly on the pan.

7. 7

   Return the sheet pan to the oven and roast for another 15-20 minutes, or until the gnocchi is golden brown and slightly crispy, the vegetables are tender-crisp, and the sausage is cooked through. For even cooking and browning, stir the contents of the pan halfway through this second roasting period.

8. 8

   Once cooked, remove the sheet pan from the oven. Garnish generously with fresh chopped parsley before serving. Serve immediately, optionally with grated Parmesan cheese on the side.

Chef's Tips

• 💡**Don't Overcrowd the Pan:** For best results and crispy gnocchi/veggies, ensure ingredients are in a single layer. If your sheet pan is too full, use two pans. Overcrowding leads to steaming instead of roasting.
• 💡**Vary Your Veggies:** This recipe is highly adaptable. Feel free to substitute or add other quick-roasting vegetables like broccoli florets, asparagus spears, or sliced mushrooms. Adjust cooking times as necessary.
• 💡**Crispy Gnocchi:** For maximum crispiness, make sure the gnocchi pieces are not overlapping too much during the second roasting phase. The direct contact with the hot pan helps them brown.
• 💡**Spice It Up:** If you prefer more heat, use hot Italian sausage or add a pinch of red pepper flakes along with the other seasonings.