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Cuba Sheet Pan Gnocchi Bake

This Little Goat went to Cuba
  • This Little Goat went to Cuba


4 servings


35 minutes

active time

10 minutes



Extra-virgin olive oil 

1 lb. sweet Italian sausage, casings removed 

1 (17.5-ounce) package potato gnocchi

4-6 cloves garlic, smashed and roughly chopped  

2 red, orange and/or yellow bell peppers, thinly sliced 

1 small red onion, thinly sliced

1 pint cherry tomatoes

3 Tbsp This Little Goat went to Cuba

Kosher salt 

1/2 tsp crushed red pepper flakes (optional)

1 cup shredded mozzarella cheese

Fresh basil leaves, roughly chopped, for topping (optional)

Freshly-grated Parmesan, for topping (optional)




Preheat the oven to 425 degrees.   

Remove the casings from the sausage and crumble into small chunks. Add to a large mixing bowl along with the gnocchi, garlic, peppers, onion, tomatoes, 3 Tablespoons olive oil, Cuba spice, and 1 teaspoon kosher salt and a pinch of crushed red pepper flakes, if using. Toss to combine. Spread in an even layer on a large, rimmed prepared baking sheet. 

Transfer to the oven and roast, tossing once halfway through, until the sausage is cooked through, veggies are tender and tomatoes begin to burst, about 25 minutes. 

Remove baking sheet from the oven and turn the oven to broil. Sprinkle the entire baking sheet with mozzarella. Return gnocchi to the upper rack of the oven and broil until the veggies and gnocchi are lightly browned and the cheese is melted and bubbling, about 3-5 minutes more.

If desired, top with torn basil leaves and freshly-grated Parmesan. Dig in!

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