# 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
→ Vegetables
03 - 2 large bell peppers (red, yellow or orange), seeded and sliced
04 - 1 medium red onion, thinly sliced
05 - 2 garlic cloves, minced
06 - 2 tbsp extra-virgin olive oil
→ Seasonings
07 - 1 tsp dried Italian herb blend (oregano, basil, thyme)
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp fine salt
10 - 1/4 tsp freshly ground black pepper
→ To Finish
11 - 1/4 cup grated Parmesan cheese
12 - Fresh basil leaves, for garnish (optional)
# How to Make It:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper; set aside.
02 - In a large mixing bowl, combine the gnocchi, sliced sausage, bell peppers, red onion and minced garlic. Drizzle with the olive oil, add the dried herbs, smoked paprika, salt and pepper, then toss until everything is evenly coated.
03 - Spread the mixture in a single layer on the prepared sheet pan, leaving space so pieces are not crowded to promote even browning.
04 - Roast in the preheated oven for 20 minutes, stirring 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 grated Parmesan over the hot contents, and gently toss on the pan until the cheese melts and lightly coats the pieces.
06 - Transfer to plates or a serving platter, garnish with fresh basil if using, and serve immediately.
