# What You'll Need:
→ Gnocchi & Sausage
01 - 18 oz potato gnocchi (shelf-stable or refrigerated)
02 - 10 oz Italian pork sausage, casings removed and sliced into 1/2-inch rounds
→ Vegetables
03 - 2 large bell peppers (red, yellow or orange), seeded and sliced into 1/2-inch strips
04 - 1 medium red onion, halved and thinly sliced
05 - 2 cloves garlic, minced
06 - 2 tablespoons extra-virgin olive oil
→ Seasonings
07 - 1 teaspoon dried Italian herb blend (oregano, basil, thyme)
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon fine salt
10 - 1/4 teaspoon freshly ground black pepper
→ To Finish
11 - 1/4 cup grated Parmesan cheese
12 - Fresh basil leaves for garnish (optional)
# Steps:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface to prevent sticking.
02 - In a large mixing bowl, combine the gnocchi, sliced sausage, bell peppers, red onion and minced garlic. Drizzle with the olive oil and sprinkle with the dried Italian herbs, smoked paprika, salt and black pepper; toss until components are evenly coated.
03 - Spread the mixture in a single, even layer on the prepared pan, leaving space between pieces so the gnocchi can crisp and the vegetables roast rather than steam.
04 - Roast on the middle rack for 20 minutes, tossing or turning the ingredients once at the 10-minute mark, until the gnocchi are golden and crisp and the vegetables are tender.
05 - Remove the pan from the oven, sprinkle the grated Parmesan over the hot mixture and gently toss to distribute the cheese and warm it through.
06 - Transfer to a serving platter or serve straight from the sheet pan. Garnish with fresh basil leaves if using and serve immediately.
