Broiled Sausage and Pepper Gnocchi with Mozzarella
Sausage, sweet peppers and gnocchi roasted together in one pan, then finished under the broiler with melted mozzarella for a charred, juicy one-pan dinner.
- Total
- 55 min
- Prep 15 · Cook 35 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Resting meat
- Savory
- Oven
- One pan
Instructions
-
Heat the oven to 220°C. Slice the sausage into 2 cm rounds. Core and cut the peppers into 2 cm pieces.
~10 min
Cutting sausage and peppers into even 2 cm pieces ensures they roast at the same rate and fit on a spoon.
-
Toss the gnocchi, sausage, peppers, olive oil, salt and black pepper in the skillet until everything is evenly coated.
~5 min
Tossing everything in oil and seasoning before roasting distributes fat and salt evenly so the gnocchi browns rather than sticks.
-
Roast for 25 minutes, stirring once at the halfway point, until the sausage is browned and the peppers are tender.
~25 min
Stirring halfway prevents the gnocchi from sticking and helps the pieces brown evenly on all sides.
Roasting Roast at high heat with space between pieces so they brown, not steam. Stir once halfway for even color.
-
Tear the mozzarella over the top of the gnocchi mixture, leaving some gaps so steam can escape.
~3 min
Tearing mozzarella into gaps lets steam escape so the gnocchi crisps instead of turning soggy.
Leave the mozzarella in torn pieces rather than one solid layer: the gaps let moisture escape so the gnocchi browns instead of steaming.
-
Broil for 5 to 7 minutes, until the mozzarella is bubbling and browned in spots and the sausage reaches 71°C in the centre.
~7 min
Broiling at high heat browns the cheese and finishes the sausage quickly without overcooking the gnocchi.
-
Let the pan stand for 5 minutes so the cheese settles, then spoon onto plates.
~5 min
Resting lets the melted cheese firm up slightly so it clings to the gnocchi instead of running off.
Resting meat Let the pan stand 5 minutes before serving so the cheese sets and the sausage juices redistribute. Cutting early loses moisture.