The first known use of gnocchi was in 1891.
Gnocchi is an Italian dumpling. With simple ingredients, like potato flour, water, and eggs.
This dish originates from the Northern part of Italy. Due to the colder Northern Italian climate, potatoes are easier to grow than wheat grain.
Culinary Inventors of the Dumpling
The Chinese are the culinary inventors of the dumpling. Just as long noodles represent longevity, and dumplings represent wealth and prosperity.
At family dumpling-making gatherings on the eve of the new year, a coin may be slipped into a dumpling for good luck.
The little dough balls are usually stuffed with various ingredients from chives and shrimp to pork and cabbage.
Gnocchi verses Dumplings
What is the difference between gnocchi and dumplings?
First of all, the word gnocchi in Italian means “little dumpling.”
A gnocchi is a dumpling. The difference though, is that gnocchi is not stuffed or filled with anything as other types of dumplings are.
Instead of putting a filling inside of the dough, the “filling” ingredients are mixed with the dough, and a ball is formed afterward.
Gnocchi like dumplings can either be steamed, boiled, deep-fried, pan-fried, or roasted in the oven.
Oven Roasted Gnocchi Sausage and Peppers
1 pound sweet Italian sausage, casings removed, crumbled
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 small orange bell pepper, thinly sliced
1 small red onion, thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 ounces fresh cherry tomatoes (different colors), sliced in half
One 17.5-ounce package potato gnocchi
1/4 cup grated Parmesan, plus more for serving
1/4 cup fresh parsley leaves, chopped
1 pound sweet Italian sausage, casings removed, crumbled
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 small orange bell pepper, thinly sliced
1 small red onion, thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 ounces fresh cherry tomatoes (different colors), sliced in half
One 17.5-ounce package potato gnocchi
1/4 cup grated Parmesan, plus more for serving
1/4 cup fresh parsley leaves, chopped
Preheat the oven to 425 degrees F.
Toss together the oregano, red pepper flakes, garlic, bell peppers, onion, tomatoes, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan.
Top with sausage and gently shake the pan a few times to evenly distribute.
Roast in preheated oven until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.
Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
When sausage is cooked, remove sheet pan and turn the oven to broil.
Sprinkle the gnocchi over the sausage and vegetables and place under broiler until dark golden brown, 3 to 5 minutes.
Divide among 4 plates and if you wish, sprinkle with fresh chopped parsley or fresh oregano leaves and Parmesan cheese.
Besides baking Gnocchi – You can also cook it in a skillet on the stove and add it too a soup as well.
- Save Time With One Skillet Meals
- Do You Need To Refrigerate Your Homemade Vinaigrette?
- One Skillet Creamy Parmesan Dijon Chicken
- Romaine Lettuce Boats With Marinated Mozzarella Pearls & A Tomato Basil Vinaigrette
- Homemade Hash Browned Potatoes
One thought on “Oven Roasted Gnocchi With Sausage & Peppers”