CRISPY SHEET PAN GNOCCHI WITH SAUSAGE & VEGGIES

Crispy Sheet Pan Gnocchi with Sausage & Veggies image

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 18

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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