Sheet Pan Sausage, Bell Pepper, and Crispy Gnocchi

Preheat your oven to 425°F (220°C).

Prepare the vegetables: Wash 1 medium red bell pepper and 1 medium yellow bell pepper, remove the seeds and ribs, and slice them into 1/2-inch thick strips. Peel 1 medium red onion and cut it into 1/2-inch thick wedges. Peel and smash 4 garlic cloves. Finely chop 1 TBSP of fresh rosemary and 1 tsp of fresh thyme.

On a large, rimmed sheet pan, combine the 16 oz of shelf-stable potato gnocchi (dry/uncooked), the sliced red and yellow bell peppers, the red onion wedges, the smashed garlic cloves, the chopped rosemary, and the chopped thyme.

Drizzle 3 TBSP of olive oil over the gnocchi and vegetables, then season with 1 tsp of kosher salt and 1/2 tsp of black pepper. Toss everything directly on the sheet pan until thoroughly coated, then spread it out into a single, even layer, ensuring the gnocchi is in contact with the pan to maximize crispiness.

Roast in the preheated oven for 15 minutes. Halfway through, gently toss the ingredients on the pan to ensure even browning.

While the gnocchi and vegetables roast, prepare the glaze by whisking together 1/4 cup of balsamic vinegar and 1 TBSP of honey in a small bowl until smooth.

Carefully remove the sheet pan from the oven. Scatter the 1 lb of leftover cooked mild Italian sausage (from Day 2) evenly across the pan, stirring it gently into the gnocchi and vegetable mixture.

Return the sheet pan to the oven and roast for an additional 10 minutes, until the sausage is heated through and slightly crisped, the gnocchi is golden-brown and crispy on the outside, and the vegetables are caramelized.

Remove the sheet pan from the oven. Immediately drizzle the balsamic-honey glaze over the hot ingredients; the residual heat from the pan will thicken the glaze instantly. Scatter 1 cup of fresh baby arugula and 1/4 cup of grated Parmesan cheese over the top. Toss gently to wilt the arugula and serve hot.