World of Gnocchi

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Sheet-Pan Potato Gnocchi with Italian Sausage, Peppers, and Onions

Red bell peppers grow sweeter as they roast. Onion wedges hold enough shape to bring that sweetness to individual bites.

Sheet-Pan Potato Gnocchi with Italian Sausage, Peppers, and Onions

Time and servings

Prep
50 min
Cook
85 min
Total
135 min
Servings
4

Nutrition per serving

Calories
about 770
Protein
25 g
Fat
43 g
Carbs
71 g
  1. Choose boiling or baking

    Choose boiling or baking

    Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.

  2. Rice the potatoes

    Mash the potatoes

    Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.

  3. Mix the dough

    Mix the dough

    Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. An electric oven heating before baking

    Heat the oven

    Heat the oven to 425°F220°C.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.

  8. Prepare the sausage and vegetables

    Prepare the sausage and vegetables

    While the water heats, remove the sausage from its casings and break it into bite-size pieces. Cut the red peppers and onion into strips and slice the garlic.

  9. Poach the gnocchi

    Poach the gnocchi

    Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let excess water drain away.

  10. Roast the sheet pan

    Roast the sheet pan

    Toss the gnocchi, sausage, peppers, onion, and garlic with the olive oil, oregano, and black pepper on a rimmed baking sheet. Roast until the largest sausage piece reaches 160°F71°C, the vegetables are soft and browned, and the exposed gnocchi edges are golden. Allow about 22 minutes, using the sausage temperature and browning as your guides.

  11. Sheet-Pan Potato Gnocchi with Italian Sausage, Peppers, and Onions

    Finish with basil

    Tear the basil over the hot sheet pan and turn everything once through the sweet pepper and sausage juices before serving.

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