Sheet-Pan Gnocchi With Sausages and Peppers

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 clove Garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt
• 1/4 teaspoon red chile flakes, more for serving (optional)
• 1 package (14- to 18-ounce) package shelf-stable gnocchi
• 1 large yellow onion, thinly sliced, can use large red onion
• 8 ounce frozen red and green peppers
• 1 cup cherry tomatoes
• 1 pound Italian sausage, pricked with a fork
• 1/4 cup grated Parmesan

Directions

1. Heat oven to 425 degrees.
2. In a large bowl, stir together olive oil, garlic, oregano, salt and chile flakes. Add gnocchi, onion, peppers and tomatoes, and toss well. Spread evenly on a large rimmed baking sheet. Nestle the sausages among the vegetables.
3. Roast for 35 to 40 minutes, stirring everything and flipping the sausages after 15 minutes, until the sausages are cooked through and the vegetables and gnocchi are golden brown.
4. Top with Parmesan and basil. Sprinkle more chile flakes if you like. Serve warm.