Ingredients
¼ cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon red chili flakes
1(14- to 18-ounce) package shelf-stable gnocchi
1 large yellow or red onion, thinly sliced
1 red, yellow or orange bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup cherry tomatoes
1 pound sweet or hot Italian sausages, pricked with a fork
¼ cup grated Parmesan
½ cup chopped fresh basil or parsley
Instructions:
Preheat oven to 425 degrees. In a large bowl, stir together olive oil, garlic, oregano, salt and chili flakes. Add gnocchi, onion, peppers and tomatoes, and toss well. Spread evenly on a large rimmed baking sheet. Nestle the sausages among the vegetables.
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. Top with Parmesan and basil. Serve warm.
|