Sheet Pan Sausage Gnocchi with Peppers

Shelf-stable gnocchi roast with fully cooked sausage, peppers, onion and cherry tomatoes on one tray. The tomatoes release juices that coat the gnocchi, while mozzarella melts over the top during the final minutes. A roomy tray helps the edges turn golden.

Ingredients

• 500 g shelf-stable potato gnocchi
• 300 g fully cooked sausage, sliced
• 2 bell peppers, cut into strips
• 1 red onion, cut into wedges
• 200 g cherry tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 100 g grated mozzarella
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Heat the oven to 220°C / 425°F. Line a large rimmed baking sheet, about 30 × 40 cm, with baking parchment rated for this temperature.
2. Place the uncooked shelf-stable gnocchi, sliced fully cooked sausage, pepper strips, onion wedges and cherry tomatoes on the tray. Use fully cooked sausage, not raw sausage meat.
3. Add olive oil, oregano, salt and pepper. Toss well and spread in a single layer. If your tray is too small, divide between two trays so the vegetables roast instead of steaming.
4. Roast for 20–25 minutes, stirring once after about 12 minutes, until the peppers soften and the gnocchi become tender inside with some golden edges.
5. Scatter over the mozzarella and return to the oven for about five minutes, until melted and lightly golden. Everything should be piping hot, including the centers of the sausage slices.
6. Rest for five minutes before serving. Spoon the roasted tomato juices over the gnocchi. No separate sauce or garnish is needed.
7. Refrigerate leftovers within two hours and use within three days. Reheat covered until the center reaches 74°C / 165°F; uncover briefly at the end if you want crisp edges.

Use the right gnocchi

This recipe uses shelf-stable potato gnocchi straight from the packet. Fresh or frozen varieties can behave differently, so check their cooking guidance before substituting.

Spread into one layer

A crowded tray traps steam and leaves the vegetables pale. Use a large rimmed sheet or two smaller sheets with space around the pieces. Rotate two trays if they brown unevenly.

Start with cooked sausage

Fully cooked sausage only needs thorough heating here. Raw sausage needs a different cooking check and is not a direct swap for the stated method. Slice evenly so it heats with the vegetables.

Add the cheese near the end

Mozzarella needs only the final few minutes. Adding it too early can make it dry or overly dark before the peppers soften. Let the tray stand briefly before serving.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Rest for five minutes before serving. Spoon the roasted tomato juices over the gnocchi. No separate sauce or garnish is needed.

How should I store leftovers?

Refrigerate leftovers within two hours and use within three days. Reheat covered until the center reaches 74°C / 165°F; uncover briefly at the end if you want crisp edges.