Best 2 Crispy Sheet Pan Gnocchi With Sausage Veggies Recipes

Crispy sheet pan gnocchi with sausage and veggies is a quick and easy meal that is full of flavor. This dish is perfect for a weeknight dinner or a casual get-together. The gnocchi is crispy on the outside and soft on the inside, while the sausage and veggies are roasted to perfection. This dish is sure to be a hit with everyone at the table.

Here are our top 2 tried and tested recipes!

CRISPY SHEET PAN GNOCCHI WITH SAUSAGE & VEGGIES

Crispy Sheet Pan Gnocchi with Sausage & Veggies image

Assembled on two sheet pans to separate the meaty from the meatless, this easy-to-make dinner boasts veggies, sausage/vegan sausage, and gnocchi roasted to golden perfection.

Provided by Kare for Kitchen Treaty

Categories Main Course

Time 35m

Number Of Ingredients 18

Ingredients

1 (17.5-ounce) package potato gnocchi (the shelf-stable kind found by the dried pasta)
1 orange bell pepper (seeded and cut into 1-inch chunks)
1 yellow bell pepper (seeded and cut into 1-inch chunks)
1 small red onion (cut into eighths)
1 cup cherry tomatoes
Sausage of choice (see options below)
4 tablespoons olive oil (divided)
1 teaspoon garlic powder (divided)
1/2 teaspoon dried thyme (divided)
1 teaspoon kosher salt (divided, plus more to taste)
1/2 teaspoon freshly ground black pepper (divided, plus more to taste)
1/4 cup fresh parsley (chopped)
2 Field Roast Italian sausages
2 sausage of your choice (we use Applegate chicken sausage, sliced into 1/2-inch thick rounds)
Parmesan cheese for topping (optional - skip or use vegan parm for vegan version)
Parsley or other fresh chopped herbs
Drizzle of olive oil
Two large rimmed baking sheets

Steps:

Preheat oven to 425 degrees Fahrenheit.
Set out two large baking sheets. Divide the gnocchi, onions, bell peppers, and tomatoes evenly between the two sheets. Add the veggie sausage to one side and the meaty sausage to the other side. Drizzle with 2 tablespoons olive oil each. Over each side, sprinkle 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Toss until gnocchi, sausage, and veggies are evenly coated and the spices and oil distributed. Spread out in a single layer on the cookie sheets to help ensure even roasting and lots of golden browned bits.
Place in oven. Bake until gnocchi and veggies are beginning to take on some color, 15-20 minutes. Remove, stir, and redistribute in an even layer, and cook until there are more golden bits, the sausage is sizzling, and the veggies are tender, 5-10 more minutes.
Remove from oven and garnish with parsley and any other fresh herbs if desired.

CRISPY SHEET PAN GNOCCHI WITH SAUSAGE AND PEPPERS

Crispy Sheet Pan Gnocchi with Sausage and Peppers image

Broil -- instead of boil -- gnocchi in this quick sheet pan dinner. Peppers, onions, tomatoes and sausage are the perfect bed for the little potato dumplings, which are crusted with Parmesan and broiled until crispy and tender.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound sweet Italian sausage, casings removed, crumbled
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 small red onion, thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Two 14-ounce cans cherry tomatoes
One 17.5-ounce package potato gnocchi
1/4 cup grated Parmesan, plus more for serving
1/4 cup fresh parsley leaves, chopped

Steps:

Preheat the oven to 425 degrees F.
Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.
Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Divide among 4 plates and sprinkle with the parsley and more Parmesan.

Tips:

Use high-quality ingredients: The better the ingredients, the better the final dish will be. Use fresh vegetables, high-quality sausage, and authentic Parmigiano-Reggiano cheese.
Cook the gnocchi until crispy: The key to this dish is to cook the gnocchi until it is crispy on the outside and tender on the inside. Don't be afraid to let the gnocchi brown a bit in the pan.
Don't overcrowd the pan: When cooking the gnocchi, don't overcrowd the pan. This will prevent the gnocchi from cooking evenly.
Season the dish well: Be sure to season the dish with salt, pepper, and garlic powder. You can also add other spices, such as Italian seasoning or red pepper flakes, to taste.
Serve the dish immediately: This dish is best served immediately after it is cooked. The gnocchi will start to soften as it sits, so it's best to enjoy it while it's crispy.

Conclusion:

This crispy sheet pan gnocchi with sausage and veggies is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It's packed with flavor and is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!