Ingredients
1
package (16 oz) potato gnocchi
4
tablespoons olive oil
1/3
cup Progresso™ Italian panko crispy bread crumbs (from 8-oz box)
1/4
teaspoon salt
1/4
teaspoon pepper
1
package (10.5 oz) grape tomatoes (about 2 cups)
1
medium red bell pepper, coarsely chopped
2
hot Italian sausage links (from 19-oz package)
1/2
cup refrigerated basil pesto (from 7-oz container)
Preparation
Heat oven to 400°F. Line large rimmed sheet pan with cooking parchment paper. Make gnocchi as directed on package; drain.
Meanwhile, in 8-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown; remove from skillet.
In large bowl, add gnocchi, remaining 3 tablespoons olive oil, the salt and pepper, tossing thoroughly to coat. Add tomatoes and bell pepper; gently stir to coat. Spread mixture in sheet pan; make room on one end for sausage links, and place them slightly apart.
Roast 15 minutes; stir gnocchi mixture, and rotate sausage links. Return to oven; roast 12 to 15 minutes longer or until gnocchi are light golden brown and meat thermometer inserted in sausage reads 165°F.
Remove sausage to cutting board; cut at angle into 1/2-inch pieces. Add sausage back to sheet pan. Spoon pesto on top of gnocchi and sausage mixture; gently stir to incorporate. Top with bread crumb mixture before serving.
