Sheet-Pan Sausage and Gnocchi with Peppers and Zucchini

By Sprig Originals ✓ · with credit

Adapted from thecountrycook.net

Pillowy gnocchi roast straight from the package alongside smoked sausage, sweet peppers, zucchini and blistered cherry tomatoes, all seasoned with dried herbs and finished with Parmesan. One tray, twenty-five minutes, dinner solved.

Ingredients

• 14 oz smoked sausage, cut into ½-inch slices
• 1 lb shelf-stable gnocchi
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced
• 1 pint cherry tomatoes
• 3 tbsp olive oil

• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp each dried basil and dried oregano
• 1/2 tsp onion powder
• 1/4 tsp cracked black pepper

• grated Parmesan

Instructions

1. Heat the oven to 400°F. Tip the sliced sausage, gnocchi, bell pepper, zucchini and cherry tomatoes into a large bowl and pour over the 3 tablespoons of olive oil.
2. Stir the salt, garlic powder, dried basil, dried oregano, onion powder and cracked black pepper together in a small bowl, then scatter it over the bowl and toss until every piece is coated and glossy.
3. Spread everything across a large rimmed baking sheet in one even layer — no piles, or the gnocchi will steam instead of crisp.
4. Roast for 20 to 25 minutes, until the vegetables are tender with caramelized edges, the tomatoes have burst and the gnocchi is soft and lightly browned.
5. Let the tray sit for 5 minutes, then shower with grated Parmesan and serve straight from the pan.

Chef's tips

Nutrition (per serving, estimated)

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