Pioneer Woman Sausage and Gnocchi is a vibrant sheet-pan supper that changes the rules of pasta night. Ree Drummond, known for her hearty, ranch-style comfort food, takes a brilliant shortcut here: roasting the gnocchi instead of boiling them. This technique transforms the soft potato dumplings, giving them a golden, crispy exterior similar to roasted potatoes, while keeping the inside pillowy soft. Paired with spicy Italian sausage and sweet roasted peppers, this is a fuss-free, high-flavor meal that requires minimal cleanup.
Try More Recipes:
- Pioneer Woman Sausage and Peppers Recipe
- Pioneer Woman Sausage Kale Soup Recipe
- Pioneer Woman Sausage Stuffing Recipe
🧡 Why You Will Love This Sausage and Gnocchi Recipe:
- No Boiling Required: You toss the gnocchi straight from the package onto the baking sheet. No pot of water needed.
- Texture Magic: Roasting creates a unique texture—crispy on the outside, tender on the inside—that you just can’t get from boiling.
- Minimal Cleanup: Everything cooks on two sheet pans lined with foil, meaning fewer dishes to wash at the end of the night.
- Versatile Veggies: While peppers and onions are the standard, it’s a great way to use up leftover zucchini, broccoli, or cherry tomatoes.
🍠 Pioneer Woman Sausage and Gnocchi Ingredients
- 2 lbs (900g) Hot Italian Sausage
- 1 ½ lbs (680g) Potato Gnocchi
- 3 Bell Peppers
- 2 Red Onions: Thickly sliced.
- 6 Garlic Cloves
- 6 tbsp Olive Oil
- 1 ½ tsp Dried Oregano
- 1 tsp Kosher Salt
- ½ cup Pecorino Romano
- ¼ cup Fresh Parsley
- Balsamic Glaze
🥘 How To Make Pioneer Woman Sausage and Gnocchi
- Preheat: Crank your oven up to 450°F (230°C). The high heat is essential for crisping the gnocchi and caramelizing the veggies.
- Prep the Pans: Line two large rimmed baking sheets with aluminum foil for easy cleanup.
- Divide and Conquer: Divide the sausage chunks, gnocchi, sliced peppers, onions, and smashed garlic evenly between the two baking sheets.
- Season: Drizzle 3 tablespoons of olive oil over each pan. Sprinkle the oregano, salt, and pepper evenly over the ingredients.
- Toss: Use your hands or a spatula to toss everything together, ensuring the gnocchi and veggies are well-coated in the oil. Spread them out in a single layer so they roast rather than steam.
- Roast: Bake for 35 to 40 minutes. Rotate the pans (top to bottom, front to back) halfway through cooking. You want the sausage cooked through, the veggies tender-crisp, and the gnocchi golden brown.
- Finish: Remove from the oven. Immediately sprinkle with the grated Pecorino Romano and fresh parsley.
- Serve: Plate up and finish with a zigzag drizzle of balsamic glaze for a hit of acidity.
⭐ Recipe Tips
- Don’t Overcrowd: Use two pans. If you crowd everything onto one pan, the moisture from the peppers will steam the gnocchi, making them soggy instead of crispy.
- Gnocchi Type: This recipe works best with shelf-stable gnocchi (found in the pasta aisle) or refrigerated gnocchi. Frozen gnocchi contains too much water and may not crisp up as well.
- Sausage Size: Cut the sausage into substantial chunks (about 1 inch). If they are too small, they will dry out in the high heat before the peppers are done.
- The Garlic: Leave the garlic cloves whole and smashed. Minced garlic will burn at 450°F and taste bitter.
🥗 What To Serve With Pioneer Woman Sausage and Gnocchi?
Since this is an all-in-one meal with protein, starch, and veg, you don’t need much else. A simple green salad with Italian dressing adds a nice fresh crunch. Garlic bread is always a winner to scoop up any oil left on the plate.
🎚 How To Store Leftovers Sausage and Gnocchi?
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Not recommended. Roasted peppers and gnocchi tend to become mushy when thawed and reheated.
🥵 How To Reheat Leftovers Sausage and Gnocchi?
- Oven (Best): Spread on a baking sheet and heat at 350°F (175°C) for 10–15 minutes to re-crisp the gnocchi.
- Skillet: Reheat in a frying pan with a little olive oil over medium heat.
- Microwave: It works for heating, but the gnocchi will lose their crispy texture and become soft chewy dumplings.
FAQs
Yes, pre-cooked chicken sausage works great; just reduce the cooking time slightly or add it halfway through so it doesn’t dry out for your Sausage and Gnocchi.
It likely wasn’t tossed in enough oil, or the oven wasn’t hot enough. Don’t skimp on the olive oil; the Sausage and Gnocchi needs it to fry in the oven.
No! Boiling adds moisture. For this specific sheet-pan method, you want the Sausage and Gnocchi dry right out of the package.
More Recipes:
📊 Sausage and Gnocchi Nutrition Facts (Per serving)
- Calories: ~580 kcal
- Total Fat: 32g
- Saturated Fat: 10g
- Cholesterol: 65mg
- Sodium: 1450mg
- Total Carbohydrate: 48g
- Protein: 24g
Pioneer Woman Sausage and Gnocchi Recipe
Course: Main, Lunch, DinnerCuisine: Italian, AmericanDifficulty: Easy6
servings15
minutes40
minutes580
kcalPioneer Woman Sausage and Gnocchi is a fuss-free sheet pan dinner. By roasting shelf-stable gnocchi alongside spicy Italian sausage and peppers at high heat, you create a meal with crispy, golden dumplings and caramelized vegetables without boiling a single pot of water.
Ingredients
2 lbs (900g) Hot Italian Sausage
1 ½ lbs (680g) Potato Gnocchi
3 Bell Peppers
2 Red Onions: Thickly sliced.
6 Garlic Cloves
6 tbsp Olive Oil
1 ½ tsp Dried Oregano
1 tsp Kosher Salt
½ cup Pecorino Romano
¼ cup Fresh Parsley
Balsamic Glaze
Directions
- Preheat: Crank your oven up to 450°F (230°C). The high heat is essential for crisping the gnocchi and caramelizing the veggies.
- Prep the Pans: Line two large rimmed baking sheets with aluminum foil for easy cleanup.
- Divide and Conquer: Divide the sausage chunks, gnocchi, sliced peppers, onions, and smashed garlic evenly between the two baking sheets.
- Season: Drizzle 3 tablespoons of olive oil over each pan. Sprinkle the oregano, salt, and pepper evenly over the ingredients.
- Toss: Use your hands or a spatula to toss everything together, ensuring the gnocchi and veggies are well-coated in the oil. Spread them out in a single layer so they roast rather than steam.
- Roast: Bake for 35 to 40 minutes. Rotate the pans (top to bottom, front to back) halfway through cooking. You want the sausage cooked through, the veggies tender-crisp, and the gnocchi golden brown.
- Finish: Remove from the oven. Immediately sprinkle with the grated Pecorino Romano and fresh parsley.
- Serve: Plate up and finish with a zigzag drizzle of balsamic glaze for a hit of acidity.
Notes
- Don’t Overcrowd: Use two pans. If you crowd everything onto one pan, the moisture from the peppers will steam the gnocchi, making them soggy instead of crispy.
Gnocchi Type: This recipe works best with shelf-stable gnocchi (found in the pasta aisle) or refrigerated gnocchi. Frozen gnocchi contains too much water and may not crisp up as well.
Sausage Size: Cut the sausage into substantial chunks (about 1 inch). If they are too small, they will dry out in the high heat before the peppers are done.
The Garlic: Leave the garlic cloves whole and smashed. Minced garlic will burn at 450°F and taste bitter.
