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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!


  • 1 cup gnocchi (150 grams)
  • 1 cup chopped bell pepper (about 1/2 a bell pepper, or 100 grams)
  • 1/2 cup cherry tomatoes (75 grams)
  • 1/2 shallot, thinly sliced
  • 2-3 garlic cloves, thinly sliced
  • 1 tablespoon olive oil
  • 2 teaspoons italian seasoning
  • 1/2 teaspoon salt
  • 1 fully cooked sausage link (optional)
  • 1 tablespoon grated parmesan cheese (12 grams)


  1. Preheat oven to 425. Line a small (13x9) quarter sheet pan with parchment paper.
  2. Combine 1 cup gnocchi, 1 cup chopped bell peppers, 1/2 cup cherry tomatoes, 1/2 shallot and garlic in a bowl. Add 1 tablespoon olive oil, 2 teaspoons italian seasoning and 1/2 teaspoon salt. Toss to combine everything really well, making sure all of the gnocchi is coated in oil. You can add more oil if needed.
  3. Arrange mixture on baking sheet and spread out into a single layer.
  4. Roast for 25-30 minutes, tossing once. If using sausage, add at the 15-minute mark. Cook until the peppers are caramelized and the gnocchi is slightly crisp and lightly browned.
  5. Sprinkle on 1 tablespoon parmesan cheese and toss to combine. Serve immediately and with more cheese if desired!


  • The sausage is totally optional here, although I do like the added protein. You can use any sausage you like - pork, chicken or plant-based versions all work. 
  • I sometimes add a handful of chopped baby spinach at the end to sneak in some more vegetables.
  • If you have any herbs, like basil or chives, they are great sprinkled on top of the final dish.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: Global