Quick Recipe Version (TL;DR)
Quick Ingredients
- 18 oz shelf-stable potato gnocchi
- 12 oz Italian sausage, casings removed
- 2 bell peppers, sliced 1/2-inch
- 1 large yellow onion, sliced 1/2-inch
- 2 tbsp olive oil
- 4 tbsp unsalted butter, melted
- 2 tbsp tomato paste
- 3 garlic cloves, grated
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh basil
- Lemon wedges, for serving
Do This
- 1. Heat oven to 450°F with a rimmed sheet pan inside.
- 2. Whisk melted butter, tomato paste, garlic, oregano, red pepper flakes, 1/2 tsp salt, and a few grinds of pepper.
- 3. In a large bowl, toss gnocchi, peppers, onion, and bite-size pieces of sausage with olive oil, remaining salt, and pepper; add tomato-garlic butter and toss to coat.
- 4. Carefully spread mixture on the hot sheet pan in a single layer.
- 5. Roast 15 minutes; stir and flip gnocchi; roast 8–10 minutes more until gnocchi edges are crisp and sausage is browned.
- 6. Broil 1–3 minutes for extra char and crunch.
- 7. Toss with Parmesan and basil; finish with lemon and serve hot.
Why You’ll Love This Recipe
- All-in-one sheet-pan dinner with no boiling the gnocchi.
- Tomato-garlic butter coats everything in a rich, savory glaze.
- Ready in about 40 minutes with minimal cleanup.
- Flexible and family-friendly; easy to make mild or spicy.
Grocery List
- Produce: 2 bell peppers, 1 large yellow onion, 3 garlic cloves, fresh basil, 1 lemon
- Dairy: Unsalted butter, Parmesan cheese
- Pantry: Shelf-stable potato gnocchi, Italian sausage, tomato paste, olive oil, dried oregano, red pepper flakes, kosher salt, black pepper
Full Ingredients
Tomato-Garlic Butter
- 4 tablespoons (56 g) unsalted butter, melted
- 2 tablespoons tomato paste
- 3 garlic cloves, finely grated or minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Sheet-Pan Roast
- 18 ounces shelf-stable potato gnocchi (no need to boil)
- 12 ounces mild or hot Italian sausage, casings removed
- 2 medium bell peppers (any colors), seeded and sliced 1/2-inch thick
- 1 large yellow onion, sliced 1/2-inch thick
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
To Finish
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves, chopped or torn
- Lemon wedges, for serving
Step-by-Step Instructions
Step 1: Heat the oven and pan
Place a rimmed half-sheet pan on the center rack and heat the oven to 450°F. Preheating the empty pan helps the gnocchi crisp on contact. While it heats, set out a large mixing bowl for tossing.
Step 2: Make the tomato-garlic butter
In a small bowl, whisk together the melted butter, tomato paste, garlic, oregano, red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth and brick-red. If the mixture seems thick, warm it briefly (about 15 seconds in the microwave) to loosen so it coats easily.
Step 3: Prep and season the tray ingredients
Add the gnocchi to the large bowl and separate any that are stuck together. Add the sliced bell peppers and onion. Pinch the sausage into marble-to-walnut sized pieces and add to the bowl. Drizzle with the olive oil, then sprinkle with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Pour in the tomato-garlic butter and toss thoroughly until everything is evenly coated and glossy.
Step 4: Load the hot sheet pan
Carefully remove the hot pan from the oven. Quickly spread the gnocchi mixture over the pan in a single layer, spacing pieces so the gnocchi and sausage can brown rather than steam. If the pan looks crowded, use a second pan.
Step 5: Roast until crisp (with a quick broil)
Roast for 15 minutes. Use a sturdy spatula to flip the gnocchi and redistribute the sausage and vegetables. Roast another 8 to 10 minutes, until the gnocchi have deep golden-brown edges, the peppers and onions are tender with a few charred spots, and the sausage is well browned (internal temp 160°F). For extra crisp edges, broil 1 to 3 minutes, watching closely.
Step 6: Finish and serve
Remove from the oven and immediately sprinkle with the Parmesan. Toss once on the pan so the cheese melts into the tomato-garlic butter. Scatter with basil, squeeze lemon over to brighten, taste, and adjust salt and pepper. Serve hot with extra Parmesan at the table.
Pro Tips
- Preheat the sheet pan so the gnocchi crisp instead of steaming.
- Do not use parchment for maximum browning; roast directly on the metal pan.
- Break the sausage into small pieces so it browns quickly and evenly.
- Convection ovens work great: use 425°F convection and start checking a few minutes early.
- A squeeze of lemon at the end balances the richness of the butter and sausage.
Variations
- Spicy Arrabbiata: Add 1 teaspoon Calabrian chili paste to the tomato-garlic butter and use hot Italian sausage.
- Veggie Supreme: Swap sausage for 8 ounces sliced mushrooms and 1 can (15 oz) drained chickpeas; add 1 extra tablespoon olive oil.
- Herby Pesto Finish: Skip the lemon and drizzle 2 tablespoons basil pesto over the hot pan with the Parmesan.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 425°F for 8 to 12 minutes to re-crisp, or warm in a skillet with a splash of olive oil. Freezing is possible for up to 1 month, though gnocchi may soften; reheat from frozen at 425°F for 15 to 20 minutes. Prep ahead: slice peppers and onion up to 2 days in advance and mix the tomato-garlic butter up to 5 days ahead (reheat gently before tossing). Toss everything and roast just before eating for best texture.
Nutrition (per serving)
Approx. 670 calories; 40 g fat (17 g saturated); 53 g carbohydrates; 4 g fiber; 8 g sugars; 25 g protein; about 1,200 mg sodium. Values are estimates and will vary by brand and sausage type.
