# What you need:
→ Gnocchi & Sausage
01 - 18 ounces potato gnocchi (shelf-stable or refrigerated; about 1 lb 2 oz)
02 - 10 ounces Italian sausage, casings removed if desired and 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, sliced
05 - 2 garlic cloves, 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)
# Directions:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - In a large mixing bowl, add the gnocchi, sausage rounds, sliced peppers, sliced red onion and minced garlic; drizzle with olive oil and sprinkle the Italian herbs, smoked paprika, salt and black pepper. Toss until all pieces 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 for maximum browning.
04 - Roast for 20 minutes, stirring once at the halfway mark, until gnocchi are golden and crisp and vegetables are tender.
05 - Remove the pan from the oven, sprinkle with grated Parmesan and gently toss to combine. Transfer to a serving platter, garnish with basil leaves if using, and serve hot.
