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Sheet Pan Gnocchi with Chicken Sausage and Peppers
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14 INGREDIENTS • 7 STEPS • 35MINS

Sheet Pan Gnocchi with Chicken Sausage and Peppers

Recipe

4.8

6 ratings
This recipe takes sheet pan dinners to a whole new level. While we all love soft, pillowy gnocchi boiled to perfection, did you know that roasting them gives them an irresistibly soft, chewy texture? Combined with savory low-fat chicken sausage, veggies, and a quick arugula salad with roasted garlic dressing, this is one weeknight dinner that you’ll make over and over.
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This recipe takes sheet pan dinners to a whole new level. While we all love soft, pillowy gnocchi boiled to perfection, did you know that roasting them gives them an irresistibly soft, chewy texture? Combined with savory low-fat chicken sausage, veggies, and a quick arugula salad with roasted garlic dressing, this is one weeknight dinner that you’ll make over and over.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

35MINS

Total Time

$2.27

Cost Per Serving

Ingredients

Servings
4
us / metric
Red Bell Pepper
1
Red Bell Pepper
cut into 1-inch chunks
Yellow Bell Pepper
1
Yellow Bell Pepper
cut into 1-inch chunks
Red Onion
1/2
Red Onion, thinly sliced
Cherry Tomato
225 g
Cherry Tomatoes
Olive Oil
4 Tbsp
Olive Oil, divided
Dried Oregano
1 tsp
Dried Oregano
Garlic
4 cloves
Garlic, unpeeled
Chicken Sausage
225 g
Chicken Sausages
up to 1 lb
Gnocchi
1 pckg
(8 oz)
Gnocchi
Grated Parmesan Cheese
4 Tbsp
Grated Parmesan Cheese
Optional Arugula Salad
Lemon
1/2
Lemon, juiced
Arugula
40 g
Arugula
Salt
1 pinch
Salt
plus more to taste
Ground Black Pepper
1 pinch
Ground Black Pepper
plus more to taste

Nutrition Per Serving

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Calories
385
Fat
17.9 g
Protein
18.1 g
Carbs
39.5 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

Cooking Instructions

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step 1
Preheat oven to 450 degrees F (230 degrees C).
step 2
Add Red Bell Pepper (1), Yellow Bell Pepper (1), Garlic (4 cloves), and Cherry Tomatoes (225 g) to the sheet pan and toss with Red Onion (1/2) and Dried Oregano (1 tsp). Move to the side of the pan along with Olive Oil (2 Tbsp).
step 3
Cut the Chicken Sausages (225 g) into 1-inch pieces. Place in the middle of the sheet pan.
step 4
In a small bowl, toss Olive Oil (1 Tbsp) with Grated Parmesan Cheese (4 Tbsp) and Gnocchi (1 pckg). Place gnocchi on the remaining space on the sheet pan.
step 5
Bake for 15-30 minutes, or until the gnocchi is turning golden brown and the veggies are browning on the edges.
step 6
Remove garlic and squeeze into a bowl. Mash with Arugula (40 g), Olive Oil (1 Tbsp) Ground Black Pepper (1 pinch), and Salt (1 pinch). Dress salad with Lemon Juice (1/2).
step 7
Serve the salad with veggies and gnocchi. Grate additional parmesan if desired.

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