This easy-to-make dinner boasts veggies, sausage or vegan sausage, and gnocchi roasted to golden, tasty perfection.
Yield: 4servings
Ingredients
17.5ouncespotato gnocchi one package; use shelf-stable kind found by the dried pasta
1orange bell pepperseeded and cut into 1-inch chunks
1yellow bell pepperseeded and cut into 1-inch chunks
1small red onioncut into eighths
1cupcherry tomatoes
sausage or vegan sausagesee options below
4tablespoonsolive oildivided
1teaspoongarlic powderdivided
1/2teaspoondried thymedivided
1teaspoonkosher saltdivided, plus more to taste
1/2teaspoonfreshly ground black pepperdivided, plus more to taste
1/4cupfresh parsleychopped
"Sausage" for the vegan/vegetarian side:
2Field Roast Italian sausagessliced into 1/2-inch thick rounds) (product info here
Sausage for the meaty side:
2sausage of your choicewe use Applegate chicken sausage, sliced into 1/2-inch thick rounds
Garnish/for serving:
Parmesan cheese for toppingoptional - skip or use vegan parm for vegan version
Parsley or other fresh chopped herbs
Drizzle of olive oil
Equipment:
Two large rimmed baking sheets
Instructions
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.
Notes
Nutrition information calculated using chicken sausage.
Vegan option:
Make sure the gnocchi you're choosing is vegan (some have eggs or dairy). I like DeCecco Potato Gnocchi.
If you only have one kind of sausage:
If you're making a meaty sausage only version or the veggie sausage only version, you'll still want to use two sheet pans so that the veggies, gnocchi, and sausage have enough space to cook well.
If you'd like to go sausage-free:
If you'd like to leave the sausage out completely, go for it! This one is still plenty delicious with just the gnocchi and veggies. I'd stick with two sheet pans though just to make sure everything has enough space to become golden brown and delicious.