Sheet Pan Italian Sausage and Gnocchi with Bell Peppers

Preheat your oven to 425°F (220°C). Lightly grease a large, rimmed baking sheet with 1 tbsp of olive oil.

Wash and core the 2 raw red bell peppers and 1 raw yellow bell pepper, then slice them into 1/2-inch thick strips. Peel the 1 raw red onion and slice it into 1/2-inch thick wedges. Peel and finely mince the 4 raw garlic cloves.

Slice the 1.5 lbs of raw sweet Italian sausage links into 1/2-inch thick rounds.

In a large mixing bowl, combine the uncooked 32 oz potato gnocchi directly from the package (do not boil them!), the sliced bell peppers, sliced red onion, minced garlic, and sliced raw sausage.

Drizzle the mixture with the remaining 2 tbsp of olive oil. Evenly sprinkle 1 tsp of dried oregano, 1/2 tsp of fennel seeds, 1 tsp of kosher salt, and 1/2 tsp of black pepper over the ingredients. Toss thoroughly to ensure everything is evenly coated with oil and spices.

Spread the gnocchi, sausage, and vegetable mixture in a single, even layer across the prepared baking sheet. Ensure the gnocchi are spaced out so they can crisp up properly rather than steam.

Bake in the preheated oven for 20 to 22 minutes, tossing the ingredients halfway through with a spatula. The dish is ready when the sausage is cooked through and browned, the gnocchi are crispy on the outside and tender inside, and the peppers are caramelized at the edges.

Remove the baking sheet from the oven. Immediately scatter the 2 cups of raw baby spinach over the hot ingredients and gently toss for 1 minute until the residual heat wilts the spinach.

Grate 1/2 cup of Parmesan cheese block directly over the sheet pan before serving immediately.