Sausage Gnocchi Sheet Pan Dinner Recipe
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 4
Calories: 623 kcal
Ingredients
- 1 red pepper, cut in large cubes
- 1 yellow pepper, cut in large cubes
- 1 orange pepper, cut in large cubes
- 1 purple onion, cut in large chunks
- 1 lb Andouille or chorizo sausage, sliced in 1/2 inch slices and halved
- 4 cloves garlic, minced
- 1 tsp oregano
- salt
- 1 Tbsp olive oil
- 500 g potato gnocchi *fresh*
Ingredients for the Day of Cooking
- Basalmic Reduction
- Parmesan Cheese
Instructions
Assembly Instructions
-
Add all ingredients to a large freezer bag.
-
Remove excess air, seal, and freeze.
Cooking Instructions
-
Thaw overnight in the fridge.
-
Bake on a parchment paper lined cookie sheet at 400°F for 35 minutes.
-
Or cook in air fryer at 380° for 13-15 minutes, shaking often.
-
Drizzle with balsamic reduction and Parmesan cheese.
Recipe Notes
If using shelf stable gnocchi rather than fresh, you may have to increase cook time a bit.