Sheet-Pan "Cheat Code" Italian Sausage & Crispy Gnocchi

Instructions

1. 1

   Preheat your oven to 450°F (230°C). High heat is non-negotiable here—it's what crisps up the gnocchi skin while keeping the inside pillowy.

   5 min

   Tip: Position your oven rack in the middle position so everything roasts evenly.

2. 2

   Slice 1 lb raw sweet or spicy Italian sausage links into 1/2-inch coins. Slice 2 bell peppers (1 red, 1 yellow) into strips and cut 1 medium red onion into wedges.

   5 min

   Tip: Try to cut the peppers and onions to a similar thickness so they cook at the same rate.

3. 3

   On a large rimmed sheet pan, spread out 16 oz shelf-stable potato gnocchi straight from the bag. Add the sliced sausage, sliced peppers, onion wedges, and 1 pint cherry tomatoes.

   3 min

   Tip: Don't boil the gnocchi first! Trust me on this—raw shelf-stable gnocchi roasts into a magical crispy bite.

4. 4

   Drizzle everything with 3 tbsp olive oil and sprinkle with 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss well right on the pan using your hands or tongs until every piece is coated, then spread into a single layer.

   2 min

   Tip: Ensure the gnocchi and sausage aren't piled on top of each other so they sear against the metal pan.

5. 5

   Roast at 450°F for 18 to 20 minutes, stirring halfway through, until the sausage is browned and cooked through, the gnocchi is crispy on the edges, and the tomatoes have burst.

   18 min

   Tip: The burst tomatoes create an instant pan sauce that coats the crispy gnocchi.

6. 6

   Remove the pan from the oven. Scatter 4 oz fresh mozzarella over the top. Return to the oven under the broil setting for 2 minutes until the cheese is melted and bubbly.

   2 min

   Tip: Keep a close eye during broiling so the cheese bubbles without burning.

7. 7

   Garnish with 1/4 cup fresh basil leaves and serve hot, right off the pan.

   1 min

   Tip: If you don't have fresh basil, a dash of grated Parmesan works wonders too.