Description
A quick and easy sheet pan meal featuring crispy gnocchi, spicy chicken sausage, and roasted vegetables all cooked together for a flavorful and satisfying dinner.
Ingredients
1 pound potato gnocchi
12 ounces spicy chicken sausage, sliced into 1/2-inch rounds
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch half-moons
1 small red onion, cut into 1/2-inch wedges
3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the sliced spicy chicken sausage, red bell pepper pieces, zucchini half-moons, and red onion wedges.
Add the olive oil, smoked paprika, garlic powder, dried oregano, crushed red pepper flakes, salt, and black pepper to the bowl. Toss everything together until the sausage and vegetables are evenly coated with the oil and spices.
Add the potato gnocchi to the bowl and gently toss to combine with the sausage and vegetables.
Spread the mixture in a single layer on the prepared sheet pan, ensuring the gnocchi and sausage are not overcrowded for even roasting.
Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, stirring halfway through, until the gnocchi are golden and crispy and the sausage is cooked through.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the top.
Serve immediately while hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes