---
title: Chicken Sausage & Bell Pepper Gnocchi
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-sausage-bell-pepper-gnocchi-6374fda647900116510e4c21
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
tags:
  - Pasta
  - Comfort Food
  - Oven
  - Quick
rating: 4.5
rating_count: 196
source_chef: Recipe Development Team
review_highlights:
  - theme: Suggestions
    text: Try browning the gnocchi before adding to sauce for better texture.
image: "https://images.recipes.furrysalamander.com/chicken-sausage-bell-pepper-gnocchi.avif"
---
Adjust rack to middle position; preheat oven to 425°F. Bring a #medium pot{} of salted water to a boil. Wash and dry produce. Halve, core, and dice @bell pepper{1%unit} into ¼-inch pieces. Trim and halve @zucchini{1%unit} lengthwise; cut crosswise into ¼-inch-thick half-moons. Halve, peel, and finely dice half the @onion{1%unit}. Pick @parsley{¼%cup} leaves from stems; roughly chop leaves.

Toss bell pepper and zucchini on a #baking sheet{} with a drizzle of @olive oil{1%tbsp}, @italian chicken sausage mix{1%unit}, half the @italian seasoning{1%tsp}, @salt{¼%tsp}, and @black pepper{¼%tsp}. Roast on middle rack until browned and tender, ~{15%minutes}.

While veggies roast, melt @butter{1%tbsp} in a #large pan{} over medium heat. Stir in @panko breadcrumbs{½%cup}, half the @garlic powder{¼%tsp}, a pinch of salt, and pepper. Cook, stirring constantly, until golden brown, ~{3%minutes}. Turn off heat; transfer to a #small bowl{}. Wipe out pan.

Once water is boiling, add @gnocchi{1%lb} to pot. Cook until tender, ~{3%minutes}. Reserve 1⁄3 cup gnocchi cooking water, then drain using a #strainer{}. Meanwhile, heat a drizzle of @cooking oil{1%tbsp} in pan used for panko over medium-high heat. Add onion; cook, stirring occasionally, until softened, ~{6%minutes}. Add @tomato paste{2%tbsp} and @sugar{1%tsp}; cook, stirring, until onion is evenly coated, ~{2%minutes} more. Turn off heat for ~{1%minute} to let cool slightly.

Heat pan with onion mixture over medium heat; add @cream sauce base{½%cup}, @veggie stock concentrate{1%unit}, @cream cheese{4%oz}, reserved gnocchi cooking water, and @diced tomatoes{¼%cup}. Cook, stirring occasionally, until thickened and well combined, ~{3%minutes}. Turn off heat. Stir in gnocchi and roasted veggies. Taste and season with salt and pepper. If needed, add a splash or two of water until gnocchi is coated in a creamy sauce.

Divide gnocchi between bowls. Top with toasted garlic panko and garnish with parsley. Serve.