Golden gnocchi, crisped sausage, and sweet roasted peppers finished with Parmesan and basil — ready in 30 minutes.
# What You'll Need:
→ Gnocchi & Sausage
01 - 500 g shelf-stable or refrigerated potato gnocchi
02 - 300 g Italian sausage, sliced into 1.3 cm rounds (mild or spicy)
→ Vegetables
03 - 2 large bell peppers (red, yellow, or orange), seeded and sliced
04 - 1 medium red onion, sliced
05 - 2 garlic cloves, minced
06 - 30 mL olive oil
→ Seasonings
07 - 5 mL dried Italian herb blend (oregano, basil, thyme)
08 - 2.5 mL smoked paprika
09 - 2.5 mL fine salt
10 - 1.25 mL freshly ground black pepper
→ To Finish
11 - 30 g finely grated Parmesan
12 - Fresh basil leaves, for garnish (optional)
# How to make it:
01 - Position a rack in the oven and preheat to 220°C. Line a large sheet pan with parchment paper.
02 - In a large mixing bowl, combine gnocchi, sliced sausage, bell peppers, red onion and minced garlic. Drizzle with olive oil and add dried herb blend, smoked paprika, salt and pepper; toss until everything is evenly coated.
03 - Spread the mixture in a single, even layer on the prepared sheet pan, leaving space between pieces so the gnocchi and vegetables can crisp rather than steam.
04 - Roast for 20 minutes, stirring once about halfway through, until the gnocchi are golden and crisp and the vegetables are tender.
05 - Remove the pan from the oven, sprinkle the grated Parmesan over the hot contents and toss gently to distribute the cheese and heat through.
06 - Transfer to plates or serve from the pan, garnish with fresh basil leaves if using, and serve immediately.
