Sheet Pan Gnocchi with Sausage and Fall Vegetables
Shelf-stable gnocchi go straight onto the pan, no boiling, and roast until crisp outside and soft inside. This is the pasta night of the page.
Sheet Pan Gnocchi with Sausage and Fall Vegetables
Course: Main CourseDifficulty: Easy4
servings10
minutes25
minutesShelf-stable gnocchi go straight onto the pan, no boiling, and roast until crisp outside and soft inside. This is the pasta night of the page.
Ingredients
16 oz shelf-stable potato gnocchi
12 oz Italian sausage links, sliced into coins
1 red bell pepper, cut into strips
1 small red onion, cut into wedges
8 oz cremini mushrooms, halved
3 cups chopped kale, stems removed
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup grated Parmesan
Directions
- Heat the oven to 425°F and line a half sheet pan with a silicone baking mat, which helps the gnocchi brown without sticking.
- Toss the gnocchi, sausage coins, pepper, onion and mushrooms with 2 tablespoons of the oil, the Italian seasoning, salt and pepper.
- Spread everything in a single layer; if it overlaps, use a second pan so the gnocchi crisp instead of steaming.
- Roast for 12 minutes, until the sausage starts to brown.
- Stir the pan and roast 8 minutes more, until the gnocchi are golden and puffed.
- Toss the kale with the garlic and remaining oil in a small bowl.
- Add the kale to the pan and roast for 3 to 4 minutes, until it wilts at the edges.
- Sprinkle with the Parmesan, toss once and serve while the gnocchi are crisp.
Notes
- Keep the pan single-layered for crispness. Use chicken sausage for a lighter dinner. Leftovers keep 3 days and crisp again in a skillet.
Why shelf-stable gnocchi work
Shelf-stable gnocchi are firm enough to roast without boiling first. They crisp outside and stay soft inside, and the sausage fat seasons them as it renders.
Look for the shelf-stable gnocchi in the pasta aisle, not the freezer or refrigerated case. They are drier and hold up to the oven heat.
Swaps and one to avoid
Spinach can replace the kale, and zucchini can replace the mushrooms. Fresh refrigerated gnocchi are softer and fall apart on the pan, so do not use them here.
What to serve
A simple green salad with lemon dressing is plenty. A little extra Parmesan at the table never hurts.
Italian sausage is already well seasoned, so the pan needs no extra spice beyond what the card lists. Hot sausage turns it into a spicy pan, and sweet keeps it mild.
Reheating and a common mistake
Crisp leftovers in a skillet with a drizzle of oil, not the microwave. The usual mistake is overcrowding the pan, which steams the gnocchi into a gummy layer.
Sheet Pan Gnocchi with Sausage and Fall Vegetables at a glance
- Prep time: 10 minutes
- Cooking time: 25 minutes
- Servings: 4 servings
- Ingredients: 12, led by shelf-stable potato gnocchi, Italian sausage links, red bell pepper, red onion
Tips for Sheet Pan Gnocchi with Sausage and Fall Vegetables
Keep the pan single-layered for crispness. Use chicken sausage for a lighter dinner. Leftovers keep 3 days and crisp again in a skillet.
Sheet Pan Gnocchi with Sausage and Fall Vegetables FAQ
How long does Sheet Pan Gnocchi with Sausage and Fall Vegetables take?
Sheet Pan Gnocchi with Sausage and Fall Vegetables takes 25 minutes of cooking after 10 minutes of prep.
How many people does Sheet Pan Gnocchi with Sausage and Fall Vegetables serve?
This recipe makes 4 servings.
What do I need to make Sheet Pan Gnocchi with Sausage and Fall Vegetables?
12 ingredients, led by shelf-stable potato gnocchi, Italian sausage links, red bell pepper, red onion. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
