Crispy Sheet Pan Gnocchi With Sausage And Peppers Recipes

SHEET-PAN GNOCCHI WITH SAUSAGE AND PESTO

Sheet-Pan Gnocchi with Sausage and Pesto image

A tasty combination of gnocchi, tomatoes, red bell pepper and spicy Italian sausage are roasted on a sheet pan and tossed with basil pesto before serving.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 package (16 oz) potato gnocchi
4 tablespoons olive oil
1/3 cup Progresso™ Italian panko crispy bread crumbs (from 8-oz box)
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (10.5 oz) grape tomatoes (about 2 cups)
1 medium red bell pepper, coarsely chopped
2 hot Italian sausage links (from 19-oz package)
1/2 cup refrigerated basil pesto (from 7-oz container)

Steps:

Heat oven to 400°F. Line large rimmed sheet pan with cooking parchment paper. Make gnocchi as directed on package; drain.
Meanwhile, in 8-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown; remove from skillet.
In large bowl, add gnocchi, remaining 3 tablespoons olive oil, the salt and pepper, tossing thoroughly to coat. Add tomatoes and bell pepper; gently stir to coat. Spread mixture in sheet pan; make room on one end for sausage links, and place them slightly apart.
Roast 15 minutes; stir gnocchi mixture, and rotate sausage links. Return to oven; roast 12 to 15 minutes longer or until gnocchi are light golden brown and meat thermometer inserted in sausage reads 165°F.
Remove sausage to cutting board; cut at angle into 1/2-inch pieces. Add sausage back to sheet pan. Spoon pesto on top of gnocchi and sausage mixture; gently stir to incorporate. Top with bread crumb mixture before serving.

Nutrition Facts : Calories 660, Carbohydrate 61 g, Cholesterol 25 mg, Fat 5 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g

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.

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