# What You'll Need:
→ Gnocchi & Sausage
01 - 18 oz potato gnocchi (shelf-stable or refrigerated)
02 - 10 oz Italian sausage, sliced into 1/2-inch rounds (mild or spicy)
→ Vegetables
03 - 2 large bell peppers (red, yellow, or orange), seeded and sliced
04 - 1 medium red onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil
→ Seasonings
07 - 1 teaspoon dried Italian herb blend (oregano, basil, thyme)
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon 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)
# How-To Steps:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper.
02 - In a large bowl, add the gnocchi, sliced sausage, bell peppers, red onion and minced garlic. Drizzle with the olive oil, then sprinkle the dried Italian herbs, smoked paprika, salt and black pepper. Toss until all components are evenly coated.
03 - Spread the mixture in a single layer on the prepared sheet pan, leaving space so the gnocchi and vegetables are not crowded.
04 - Roast in the preheated oven for 20 minutes, stirring once halfway through, 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 ingredients and toss gently to distribute the cheese.
06 - Garnish with fresh basil leaves if using and serve immediately with a simple green salad or crusty bread as desired.
