Sheet Pan Gnocchi

By Rachel Cooks

Ingredients

16 ounces raw ground Italian sausage ((or raw Italian sausage links, up to 19 oz., see note))
16 ounces shelf-stable or refrigerated gnocchi, uncooked
1 head of broccoli, cut into florets ((save the large stems for another use!))
1 red bell pepper, cut into 1-inch chunks
½ large red onion, cut into 1-inch chunks
1 pint grape tomatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
½ cup shredded Parmesan cheese, plus more for serving

Prep Time15mins
Cook Time35mins
Servings4

Instructions

Preheat oven to 425°F.

On a rimmed sheet pan (18 x 13 inches), form the sausage into small chunks (about 1-inch in size), similar to meatballs but more free-form. See notes and video if you’re unsure.

To the same sheet pan, add uncooked gnocchi, broccoli, bell pepper, onion, tomatoes, olive oil, garlic powder, oregano, salt, and black pepper. Toss everything well to coat evenly, being careful not to break up the sausage. Spread the mixture out into an even layer.

Place the sheet pan in the oven and roast for 15 minutes, stir, and then continue to cook for 15 to 20 minutes or until the sausage is cooked through, and the broccoli is tender with crispy edges.

Remove from the oven and sprinkle with shredded Parmesan cheese. Return to oven for 1 minute to melt cheese.

Serve warm with extra Parmesan on the side, if desired.