Sheet Pan Sausage, Gnocchi and Peppers

Sheet pan simplicity featuring Italian sausages and a little crisp and chewy gnocchi. Unlike boiled gnocchi which are soft, these baked gnocchi have a bite to them! 

Ingredients:

1 lb (500g) shelf stable potato gnocchi, tri-colour here

2 bell peppers, sliced

1 small onion, sliced

1 celery stalk, sliced

1 cup cherry tomatoes

3 Italian sausages, mild or hot, cut in 1 1/2 - 2" pieces

4 tbsps olive oil

1 tsp garlic powder

1 tsp dry thyme

salt and pepper to taste

fresh parsley and/or basil to garnish

parmesan to serve 

 

Preheat the oven to 425°F

Toss the gnocchi, bell peppers, onion, celery, cherry tomatoes and sausages in oil then distribute equally onto two parchment lined baking sheets. Sprinkle with garlic powder, thyme, salt and pepper.

Bake for 15-20 minutes, stir around then return to the oven for an additional 5-10 minutes.

Serves 4

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