Ingredients:

  • 1 lb Italian Sausage (Mild or Hot), casings removed or sliced
  • 3 large Mixed Bell Peppers, sliced into 1-inch strips
  • 1 medium Red Onion, quartered and sliced
  • 1 (17.5 oz) package Shelf-Stable Potato Gnocchi (500 g)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/4 cup Freshly grated Parmesan Cheese
  • 1/2 cup Fresh Basil Leaves, roughly chopped or torn

Instructions:

  1. Preheat the Oven: Set oven to 425°F (220°C). Line the sheet pan with parchment paper if desired. Prepare all vegetables (peppers, onion) and slice the sausage into manageable 1-inch chunks.
  2. Combine Dry Ingredients: In a small bowl, whisk together the oregano, garlic powder, smoked paprika, salt, and pepper.
  3. Mix and Dress: In a large mixing bowl, combine the gnocchi, sliced sausage, peppers, and onions. Drizzle the 1/4 cup of olive oil over the mixture.
  4. Season and Toss: Sprinkle the dry seasoning mixture evenly over the ingredients. Toss everything thoroughly until the gnocchi and vegetables are evenly coated in oil and seasoning.
  5. Initial Roast: Pour the entire mixture onto the prepared sheet pan, ensuring ingredients are spread into a single, even layer to prevent steaming. Place the pan in the preheated oven and roast for 10 minutes.
  6. Second Roast: After 10 minutes, pull the pan out, gently stir and redistribute the ingredients. Return to the oven for another 10–15 minutes, or until the sausage is cooked through and the gnocchi is slightly puffy and golden brown on the edges.
  7. Finish and Serve: Remove the pan from the oven. Immediately sprinkle the grated Parmesan cheese over the hot mixture. Transfer the mixture to serving plates and garnish generously with fresh chopped basil just before serving.