Ingredients
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, finely grated or minced
- 2 tablespoons chopped fresh oregano or 1 teaspoon dried
- 1 teaspoon fine sea salt
- 1/4 teaspoon red chile flakes, more for serving (optional)
- 1 (14- to 18-ounce) package shelf-stable gnocchi
- 1 large yellow or red onion, thinly sliced
- 1 red, yellow or orange bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup cherry tomatoes
- 1 pound sweet or hot Italian sausages, pricked with a fork
- 1/4 cup grated Parmesan
- 1/2 cup chopped fresh basil or parsley
Instructions
- Heat oven to 425 degrees.
- In a large bowl, stir together olive oil, garlic, oregano, salt and chile flakes. Add gnocchi, onion, peppers and tomatoes, and toss well. Spread evenly on a large rimmed baking sheet. Nestle the sausages among the vegetables.
- Roast for 35 to 40 minutes, stirring everything and flipping the sausages after 15 minutes, until the sausages are cooked through and the vegetables and gnocchi are golden brown.
- Top with Parmesan and basil. Sprinkle more chile flakes if you like. Serve warm.
Full Article
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Roasting gnocchi on a sheet pan gives the potato dumplings an irresistible, chewy-crisp texture with lovely browned edges. Here, the gnocchi are cooked with sausage and peppers, the classic sandwich combination, to make a rich and very savory one-pan meal. A handful of cherry tomatoes melt in the pan alongside everything else, adding a juicy element that’s almost like a sauce. Hearty and satisfying, this dish needs no accompaniment, though spooning it on top of a bed of arugula or baby spinach would add even more vegetables to the mix.
Ingredients
Yield:3 to 4 servings
- ¼cup extra-virgin olive oil
- 2garlic cloves, finely grated or minced
- 2tablespoons chopped fresh oregano or 1 teaspoon dried
- 1teaspoon fine sea salt
- ¼teaspoon red chile flakes, more for serving (optional)
- 1(14- to 18-ounce) package shelf-stable gnocchi
- 1large yellow or red onion, thinly sliced
- 1red, yellow or orange bell pepper, thinly sliced
- 1green bell pepper, thinly sliced
- 1cup cherry tomatoes
- 1pound sweet or hot Italian sausages, pricked with a fork
- ¼cup grated Parmesan
- ½cup chopped fresh basil or parsley
Preparation
- Step 1
Heat oven to 425 degrees. - Step 2
In a large bowl, stir together olive oil, garlic, oregano, salt and chile flakes. Add gnocchi, onion, peppers and tomatoes, and toss well. Spread evenly on a large rimmed baking sheet. Nestle the sausages among the vegetables. - Step 3
Roast for 35 to 40 minutes, stirring everything and flipping the sausages after 15 minutes, until the sausages are cooked through and the vegetables and gnocchi are golden brown. - Step 4
Top with Parmesan and basil. Sprinkle more chile flakes if you like. Serve warm.