Sheet Pan Sausage Gnocchi with Peppers (Print version)
Shelf-stable gnocchi roast with fully cooked sausage, peppers, onion and cherry tomatoes on one tray.
# Ingredients:
Ingredients
01 -
500 g shelf-stable potato gnocchi
02 -
300 g fully cooked sausage, sliced
03 -
2 bell peppers, cut into strips
04 -
1 red onion, cut into wedges
05 -
200 g cherry tomatoes
06 -
2 tbsp olive oil
07 -
1 tsp dried oregano
08 -
100 g grated mozzarella
09 -
¼ tsp salt
10 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
Rest for five minutes before serving. Spoon the roasted tomato juices over the gnocchi. No separate sauce or garnish is needed.
07 -
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.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.