Sheet Pan Gnocchi and Peppers For One

A single-serve recipe for one of my most popular recipes! Just like the original, this version is easy, very flexible and perfect for when you need a quick(ish), hands-off weeknight meal. If you're cooking for one, this will be a staple for sure!

As soon as I decided I wanted to focus on small batch cooking and single-serve meals, I knew this pasta dish was going to happen.

My sheet pan gnocchi and sausage is one of my most popular recipes, and for good reason!

Healthy, easy & weeknight perfect

I used to think of pasta as a special dish - something I only "deserved" if I had been really good or if it was a special occasion.

I have since changed my feelings on that (thank goodness!), but I still don't often turn to pasta for a quick, weeknight meal....even though it's literally the most perfect quick, weeknight meal.

Like my single serve cherry tomato confit pasta and spaghetti with zucchini for one, this roasted gnocchi is super comforting and really easy to pull together.

And because it's a sheet pan meal, clean up is a breeze. We love that!

What you'll need

Gnocchi: I use the shelf-stable kind you'll find with the dry pasta in your local grocery store, but frozen does work here too. Just make sure each piece is separated and you don't have big clumps anywhere.

Onion/shallot: You only need a little, so if you have a leftover part of an onion or shallot this is a perfect way to use it up.

Garlic: As much as you want! Garlic powder works in a pinch as well.

Peppers: I love to keep those bags of mini bell peppers around for snacking, and then just grab a few for a dish like this. If you have a full-sized bell pepper, you'll likely need about half of one.

Cherry tomatoes: These little guys get super soft and just about burst in the oven, creating a makeshift sauce for this pasta. If you happen to make my cherry tomato confit, try using some of that instead. AMAZING.

Olive oil: Just a tablespoon to coat everything.

Sausage: While the original, big-batch version calls for raw sausage, I go with a fully cooked link here. It's just as good and an open package of fully cooked sausage will still last for a long time in the fridge. You can, of course, completely leave the sausage out and this will still be delicious.

Italian seasoning: To make this recipe even more simple than it already is, I love to grab a seasoning blend rather than mixing a couple of separate spices. You can use whatever you like - my go-to are Italian or the 21 Seasoning Salute from Trader Joes. But you can use lemon pepper, cajun or anything else you like!

Parmesan cheese: Technically optional, but is it really??

How to make sheet pan gnocchi

• This is such an easy one to put together - I promise!
• Add gnocchi, onions, garlic, bell peppers and cherry tomatoes to a bowl or directly on your sheet pan (I line mine with parchment paper, but you don't have to).
• Add olive oil and seasoning and toss really, really well to coat. You want to make sure everything is seasoned evenly and that each piece of gnocchi has a little oil on it to get that perfect crisp-chewy texture.
• Roast in a 425 degree oven for 15 minutes and then take out and toss. If using sausage, add that in now! Roast for another 10-15 minutes, until peppers are caramelized and gnocchi is lightly browned and a little crispy.
• Sprinkle on parmesan cheese and toss to mix everything. Serve immediately!

Storing leftover gnocchi

This dish was specifically developed as one serving, but if it is too much for you OR you want to make this ahead of time you can store it in the fridge for a few days and then reheat in the oven at 300 degrees for 15 minutes.

The shelf stable gnocchi will last in the fridge for a couple of weeks, or you can freeze the package (in a closed container or bag) for 3 months. If you're looking for another roast gnocchi recipe, try this roasted gnocchi with lemon garlic brown butter. It's SO good and can easily be scaled down!

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