Roast onion-free sausage, bell peppers and shelf-stable gnocchi together until golden.
KBy Kleins
Servings
3
17 oz Shelf-stable potato gnocchi
4 piece Italian sausage links (onion-free, mild or hot)
3 piece Bell peppers (red and yellow), cut into 1-inch pieces
3 tbsp Extra virgin olive oil
3 clove Garlic cloves, minced
1 tsp Dried oregano
0.5 tsp Smoked paprika
0.25 tsp Red pepper flakes
0.75 tsp Kosher salt
0.5 tsp Black pepper
1 tbsp Balsamic vinegar
0.25 cup Parmigiano-Reggiano, finely grated
0.25 cup Fresh basil leaves (garnish)
Calories
1300 kcal
Protein
37g
Carbs
28g
Fat
118g
Fiber
6g
Sugar
11g
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Prep
1. Place a rack in the upper third of the oven and preheat to 220°C (425°F). Line a large rimmed sheet pan with parchment or leave it bare for better browning.
2. In a large bowl, toss the bell peppers and garlic with half of the olive oil, the oregano, smoked paprika, red pepper flakes, kosher salt and black pepper. Spread them over one half of the sheet pan.
3 piece Bell peppers (red and yellow), cut into 1-inch pieces,
1.5 tbsp Extra virgin olive oil,
3 clove Garlic cloves, minced,
1 tsp Dried oregano,
0.5 tsp Smoked paprika,
0.2 tsp Red pepper flakes,
0.8 tsp Kosher salt,
0.5 tsp Black pepper
3. Toss the gnocchi straight from the package with the remaining olive oil in the same bowl, straight from the pack with no boiling needed. Add to the other half of the pan and nestle the sausage links among them.
17 oz Shelf-stable potato gnocchi,
4 piece Italian sausage links (onion-free, mild or hot),
1.5 tbsp Extra virgin olive oil
Roast
4. Roast for 12 minutes, then remove the pan, flip the sausages and stir the gnocchi and peppers so they brown evenly.
5. Return to the oven and roast 10 to 12 minutes more, until the gnocchi are golden and slightly crisp, the peppers are charred at the edges and the sausages reach an internal temperature of 74°C (165°F).
Finish and Serve
6. Slice the sausages on the diagonal and return them to the pan. Drizzle with balsamic vinegar, sprinkle with Parmigiano-Reggiano and toss gently. Tear the basil over the top and serve straight from the pan.
1 tbsp Balsamic vinegar,
0.2 cup Parmigiano-Reggiano, finely grated,
0.2 cup Fresh basil leaves (garnish)
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