Ingredients

For the Foil Packets

• 1 pound (450g) shelf-stable potato gnocchi
• 12 ounces (340g) smoked sausage or Italian sausage, sliced into ½-inch rounds
• 2 cups cherry tomatoes
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, chopped into bite-sized pieces
• 1 small yellow onion, sliced
• 1 cup sliced mushrooms
• 2 tablespoons olive oil

Garlic Butter Herb Sauce

• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice

Cheese Topping

• 1 cup shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese

Garnish

• Fresh basil, chopped
• Fresh parsley
• Lemon wedges
• Extra Parmesan cheese
• Freshly cracked black pepper

Equipment

• Heavy-duty aluminum foil
• Large mixing bowl
• Measuring cups and spoons
• Grill or oven
• Tongs

Instructions

Step 1: Preheat the Grill or Oven

Preheat your grill to medium-high heat (400°F / 200°C).

If baking, preheat your oven to 400°F (200°C).

Cut four large sheets of heavy-duty aluminum foil, each about 12–14 inches long.

Lightly grease the center of each sheet with olive oil or cooking spray.

Step 2: Prepare the Garlic Butter

In a small bowl, whisk together:

• Melted butter
• Minced garlic
• Olive oil
• Italian seasoning
• Dried oregano
• Smoked paprika
• Crushed red pepper flakes (if using)
• Salt
• Black pepper
• Lemon juice

Set aside.

Step 3: Prepare the Ingredients

In a large mixing bowl, combine:

• Gnocchi
• Sliced sausage
• Cherry tomatoes
• Zucchini
• Bell pepper
• Onion
• Mushrooms

Pour the garlic butter mixture over the ingredients.

Gently toss until everything is evenly coated.

Step 4: Assemble the Packets

Divide the mixture evenly among the four prepared foil sheets.

Place the mixture in the center of each sheet, leaving space around the edges.

Fold the long sides of the foil together and crimp tightly.

Fold in the short ends to create sealed packets, leaving a little room inside for steam to circulate.

Step 5: Cook the Packets

Grill Method

Place the packets directly on the grill.

Cook for 20–25 minutes, flipping once halfway through cooking.

The vegetables should be tender, the sausage heated through, and the gnocchi soft.

Oven Method

Arrange the packets on a baking sheet.

Bake for 25–30 minutes until everything is cooked and fragrant.

Step 6: Add the Cheese

Carefully open each foil packet, avoiding the hot steam.

Sprinkle each packet with:

• Mozzarella cheese
• Parmesan cheese

Leave the packets open and return them to the grill or oven for 3–5 minutes, or until the cheese is melted and bubbly.

Step 7: Garnish

Remove the packets from the heat.

Top with:

• Fresh chopped basil
• Fresh parsley
• Extra Parmesan
• Freshly cracked black pepper

Squeeze a little fresh lemon juice over the top for a bright finish.

Step 8: Serve

Serve the foil packets directly in the foil for easy cleanup or transfer everything to serving bowls.

Pair with:

• Garlic bread
• Caesar salad
• Mixed green salad
• Roasted asparagus
• Grilled corn on the cob
• Crusty artisan bread

Chef’s Tips

• Shelf-stable gnocchi cooks beautifully without boiling first, making it perfect for foil packets.
• Cut the vegetables into similar-sized pieces for even cooking.
• Don’t overfill the packets—leave room for steam to circulate.
• Use heavy-duty foil or double-wrap the packets to prevent leaks.
• Open the packets carefully to avoid burns from escaping steam.

Delicious Variations

Chicken Gnocchi Packets

Replace the sausage with diced cooked chicken breast.

Mediterranean Gnocchi

Add Kalamata olives, spinach, artichoke hearts, and crumbled feta cheese.

Creamy Alfredo Gnocchi

Drizzle Alfredo sauce over the cooked packets before adding the cheese.

Pesto Gnocchi Packets

Toss the cooked gnocchi with basil pesto just before serving.

Vegetarian Gnocchi

Skip the sausage and add broccoli, asparagus, spinach, and extra mushrooms.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze the cooked gnocchi mixture (without fresh herbs) in an airtight freezer-safe container for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Reheating

• Oven: Bake at 350°F (175°C) for 15 minutes.
• Microwave: Heat in 30-second intervals until warmed through.
• Skillet: Warm over medium heat with a splash of broth or water to keep the gnocchi tender.

Approximate Nutrition (Per Serving)

• Calories: 590
• Protein: 24g
• Carbohydrates: 43g
• Fat: 36g
• Saturated Fat: 15g
• Cholesterol: 75mg
• Sodium: 1,120mg
• Fiber: 4g
• Sugar: 6g