Sheet Pan Sausage & Gnocchi with Roasted Veggies

• •1 lb Italian sausage links, mild or hot
• •16 oz shelf-stable potato gnocchi
• •2 large bell peppers, different colors, cored and chopped into 1-inch pieces
• •1 medium red onion, peeled and cut into 1-inch wedges
• •1 medium zucchini, trimmed and cut into 1/2-inch half-moons
• •1.5 cup broccoli florets
• •3 tablespoon olive oil
• •1.5 teaspoon Italian seasoning
• •1 teaspoon garlic powder
• •0.8 teaspoon kosher salt
• •0.5 teaspoon black pepper, freshly ground
• •0.3 teaspoon red pepper flakes
• •2 tablespoon fresh parsley, chopped, for garnish
• •0.3 cup grated Parmesan cheese, for serving

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet (or two if needed to avoid overcrowding) with parchment paper for easier cleanup.

2. 2

   Slice the Italian sausage links into 1/2-inch thick rounds. If using raw sausage, remove it from its casing before slicing into similar sized pieces.

3. 3

   On the prepared baking sheet, combine the sliced sausage, uncooked gnocchi, chopped bell peppers, red onion wedges, zucchini, and broccoli florets. Ensure all ingredients are spread out evenly.

4. 4

   Drizzle the olive oil over the ingredients on the baking sheet. Sprinkle with Italian seasoning, garlic powder, kosher salt, black pepper, and red pepper flakes (if using).

5. 5

   Toss everything together directly on the baking sheet until all ingredients are well coated with oil and seasonings. Spread the mixture into a single layer, ensuring not to overcrowd the pan. If the pan is too full, use a second baking sheet to ensure proper roasting and browning.

6. 6

   Roast for 25-30 minutes, stirring gently halfway through, until the sausage is cooked through, the gnocchi is golden and slightly crispy, and the vegetables are tender-crisp and lightly charred.

7. 7

   Remove from the oven. Garnish with fresh chopped parsley and serve immediately, with grated Parmesan cheese on the side for sprinkling, if desired.

Chef's Tips

• 💡Do not overcrowd the baking sheet. If the ingredients are too close together, they will steam instead of roast, leading to soggy results. Use two sheet pans if necessary.
• 💡Cut vegetables into similar sizes to ensure even cooking. Larger pieces will take longer to cook than smaller ones.
• 💡Feel free to customize the vegetables! Cherry tomatoes (add during the last 10-15 minutes of cooking), mushrooms, or asparagus would also work well.
• 💡For extra crispiness on the gnocchi, ensure they are well-spaced on the pan and consider increasing the oven temperature to 425°F (220°C) for the last 5-7 minutes of cooking, watching carefully.