Sheet Pan Roasted Sausage, Peppers & Gnocchi

 

1 (12- to 18-ounce) package shelf-stable potato gnocchi

2 red, orange, or yellow bell peppers, chopped into 1-inch pieces (about the same size as the gnocchi)

1 yellow onion, coarsely chopped

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 pound sweet or hot Italian sausage

1 tablespoon unsalted butter

For serving: grated Parmesan, small handful of torn basil leaves

 

Preheat the oven to 450°F. On a sheet pan, toss together the gnocchi, bell peppers, onion, olive oil, ½ teaspoon salt, and a few grinds of pepper. Shake into an even layer. Squeeze roughly ½-inch pieces of sausage out of the casings onto the sheet pan, all over the gnocchi and vegetables. Roast, stirring halfway through, until the peppers are softened and the sausage is browned and crisp, 30 to 35 minutes. Add the butter to the sheet pan and toss until the butter is melted, scraping up browned bits from the pan as you go. Serve topped with Parmesan and basil.