Description
A simplified, flavorful weeknight meal that brings restaurant-quality results to your home kitchen. By skipping the boiling process and utilizing high-heat oven roasting, this recipe achieves perfectly golden, crispy gnocchi alongside juicy chicken sausage and tender-roasted vegetables. It is a time-saving, one-pan wonder perfect for busy families, requiring minimal cleanup and no complex preparation. This dish offers a balanced profile of protein and fresh seasonal produce with a comforting, rustic appeal.
Ingredients
1 lb chicken sausage, sliced into half-inch rounds
16 oz shelf-stable or fresh potato gnocchi
2 large bell peppers, chopped
1 large red onion, sliced into thick wedges
4 cloves garlic, minced
3 tbsp extra virgin olive oil
1 tbsp dried Italian seasoning
0.5 cup freshly grated Parmesan cheese
Fresh basil for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Line a large rimmed baking sheet with parchment paper.
Place the sliced chicken sausage, bell peppers, onion wedges, and gnocchi onto the prepared baking sheet.
In a small bowl, whisk together the olive oil, minced garlic, and Italian seasoning.
Drizzle the oil mixture over the ingredients on the sheet pan and toss well to ensure everything is evenly coated.
Spread the mixture out into a single layer to ensure even roasting.
Roast for 25 minutes, tossing halfway through, until the gnocchi are golden and crispy and the vegetables are tender.
Remove from the oven, sprinkle with grated Parmesan cheese and fresh basil before serving.
Notes
Ensure you use a large sheet pan to avoid overcrowding, which helps the gnocchi crisp rather than steam. You can swap the vegetables for seasonal alternatives like zucchini or cherry tomatoes. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Modern Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg