# Ingredients:
→ Gnocchi & Sausage
01 - 18 ounces potato gnocchi (shelf-stable or refrigerated)
02 - 10 ounces 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, 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)
# Instructions:
01 - Preheat oven to 425°F and line a large rimmed sheet pan with parchment paper.
02 - In a large mixing bowl, add the gnocchi, sliced sausage, sliced peppers, red onion and minced garlic. Pour in the olive oil and sprinkle the Italian herb blend, smoked paprika, salt and black pepper. Toss until everything is evenly coated.
03 - Spread the mixture in a single layer on the prepared sheet pan, making sure pieces are not crowded so they can brown.
04 - Roast for 20 minutes, stirring once about 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 gnocchi and vegetables, and gently toss to combine so the cheese melts slightly.
06 - Scatter fresh basil leaves over the finished dish and serve immediately while hot.
