27 Gnocchi And Sausage Recipes We Cant Resist

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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

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.

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  • Ossola-Style Gnocchi with Sage-Butter Sauce. These hearty cold-weather dumplings from the Ossola Valley in northern Piedmont include winter squash, chestnut flour, and nutmeg in addition to the potatoes.
  • Potato Gnocchi with Butter and Cheese. Baked — not boiled — potatoes are the key to this fluffy potato gnocchi recipe from recipe tester and developer Liz Mervosh.
  • Ricotta Gnocchi with Eggplant and Peppers. 2019 F&W Best New Chef Misti Norris' pillowy ricotta gnocchi crisps up as it sears, paired with creamy Parmesan mousse and tangy peppers and eggplant.
  • Feta Gnocchi with Lemony Yogurt and Spring Peas. A crisp exterior surrounds the creamy, tangy center in these feta gnocchi from Cassie Piuma, co-owner of the acclaimed restaurant Sarma in Sommerville, Massachusetts.
  • Loaded Baked Potato Gnocchi. Turn potato gnocchi into a loaded baked potato, by topping it with crispy bacon, crème fraîche, scallions, and shredded cheddar cheese.

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