Crispy Sheet Pan Gnocchi with Veggies & Sausage (Vegan or Meaty!)
"Vegan or carnivorous (or both)! Assembled on two sheet pans to separate the meaty from the meatless, this easy-to-make dinner boasts veggies, sausage/vegan sausage, and gnocchi roasted to golden perfection...."
INGREDIENTS
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1 (17.5-ounce) package potato gnocchi (the shelf-stable kind found by the dried pasta)
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1 orange bell pepper, seeded and cut into 1-inch chunks
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1 yellow bell pepper, seeded and cut into 1-inch chunks
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1 small red onion, cut into eighths
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1 cup cherry tomatoes
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Sausage of choice (see options below)
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4 tablespoons olive oil, divided
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1 teaspoon garlic powder, divided
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1/2 teaspoon dried thyme, divided
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1 teaspoon kosher salt, divided (plus more to taste)
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1/2 teaspoon freshly ground black pepper, divided (plus more to taste)
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1/4 cup fresh parsley, chopped
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2 Field Roast Italian sausages, sliced into 1/2-inch thick rounds (product info here)
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2 sausage of your choice (we use Applegate chicken sausage) , sliced into 1/2-inch thick rounds
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Parmesan cheese for topping, optional (skip or use vegan parm for vegan version)
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Parsley or other fresh chopped herbs
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Drizzle of olive oil
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Two large rimmed baking sheets
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