Italian Potato Gnocchi Stew on a Baking Sheet

Ingredients:

• 1 package (500 g) of potato gnocchi
• 450 g raw sweet Italian sausage, remove casings, crumble mince
• 1 teaspoon dried oregano
• 1/4 tsp crushed red pepper flakes
• 2 cloves garlic, crushed
• 1 small green bell pepper, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 2 tbsp. l. olive oil
• 2 cans of 400g canned cherry tomatoes
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup fresh parsley leaves, chopped

Preparation:

1. Preheat oven to 220°C.
2. Combine the sausage, oregano, red pepper flakes, garlic, bell pepper, onion, 1 tablespoon olive oil, 1 teaspoon salt, and a pinch of freshly ground black pepper on a baking sheet. Top with cherry tomatoes and gently shake the baking sheet a few times to distribute the ingredients evenly. Bake until the sausage is cooked through and the vegetables are tender, 18 to 20 minutes.
3. Meanwhile, toss the gnocchi with the grated Parmesan, the remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
4. Preheat oven to broil. Place the gnocchi on top of the sausage and vegetables on the baking sheet and broil until golden brown, 3-5 minutes. Divide among four plates and garnish with parsley and additional grated Parmesan.