Save I stumbled on this recipe during one of those frantic evenings when the fridge was nearly bare and my energy was even lower. I grabbed a package of gnocchi I'd been meaning to use, some sausage, and a bunch of broccolini that was on its last leg. Twenty-five minutes later, I had a golden, bubbly sheet pan that smelled like an Italian grandmother's kitchen. My partner walked in, took one look, and said it looked like I'd been cooking all day. I didn't correct him.
The first time I made this for friends, I was worried it was too simple to serve guests. But when I pulled that sheet pan out of the oven, all golden and sizzling, everyone went quiet. We ate straight from the pan with forks, standing around the kitchen island, and it became one of those nights where the food was just the beginning of something warm and easy. Now it's my go-to when I want to feed people without fuss.
Ingredients
- Potato gnocchi: These little pillows are the star, and shelf-stable ones work just as well as refrigerated, so grab whichever you find first.
- Italian sausage: I prefer the kind with a bit of fennel because it adds a sweet, aromatic note, but mild or spicy both work beautifully depending on your mood.
- Broccolini: It roasts faster than regular broccoli and gets these crispy, almost charred tips that add a slight bitterness to balance the richness of the sausage.
- Olive oil: Don't skimp here, it's what helps everything caramelize and prevents sticking.
- Italian herbs: I use a store-bought blend, but if you have fresh oregano or basil lying around, tear them in at the end for a brighter finish.
- Garlic powder: It distributes more evenly than fresh garlic and won't burn under high heat.
- Crushed red pepper flakes: Optional, but I always add them because I like a little heat sneaking up on me.
- Parmesan cheese: Freshly grated melts better and tastes sharper, and it's worth the extra minute to grate it yourself.
Instructions
- Preheat and prep:
- Set your oven to 220°C (425°F) and line a large baking sheet with parchment paper. This step is non-negotiable because it prevents everything from sticking and makes cleanup almost too easy.
- Toss everything together:
- In a big bowl, combine the gnocchi, sausage, and broccolini, then drizzle with olive oil and sprinkle all your seasonings on top. Use your hands to toss it all together so every piece gets coated, it's messy but satisfying.
- Spread it out:
- Pour the mixture onto your prepared sheet and spread it into a single layer, giving each piece a little breathing room. Crowding the pan will steam everything instead of roasting it, and you'll miss out on those crispy edges.
- Roast and stir:
- Slide the pan into the oven and roast for 20 to 25 minutes, stirring halfway through so everything browns evenly. You'll know it's ready when the gnocchi are golden, the sausage is cooked through, and the broccolini has a few charred bits.
- Finish with cheese:
- Pull the pan out and immediately shower it with Parmesan while everything is still sizzling. If you have fresh basil or parsley, scatter it on top for color and a fresh, herby contrast.
Save There's something about pulling a hot sheet pan out of the oven and hearing that sizzle that makes me feel capable, even on days when I'm anything but. This dish has become my proof that dinner doesn't have to be complicated to feel like a win. It's the kind of meal that fills the kitchen with smell and warmth, and reminds me why I started cooking in the first place.
Swaps and Substitutions
If you can't find broccolini, regular broccoli florets or trimmed asparagus work just as well, though you might need to adjust the roasting time slightly. For a vegetarian version, swap the sausage for sliced mushrooms or crumbled plant-based sausage, both will soak up the seasonings and crisp up beautifully. I've also made this with chicken sausage when I wanted something a little lighter, and it was just as satisfying.
Serving Suggestions
This is hearty enough to stand alone, but I like to serve it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A crisp white wine like Pinot Grigio or a light red like Chianti makes it feel a little more special, even on a Tuesday. Leftovers reheat surprisingly well in a hot oven, regaining some of that crispness if you spread them out on a sheet again.
Make It Your Own
Once you've made this a few times, you'll start to see how flexible it is. I've added cherry tomatoes in the last ten minutes of roasting for a burst of sweetness, or tossed in a handful of spinach right when it comes out of the oven so it wilts into the hot gnocchi. Sometimes I'll drizzle balsamic glaze over the top at the end for a tangy finish.
- Try swapping Parmesan for crumbled feta or goat cheese for a creamier, tangier finish.
- Add a squeeze of fresh lemon juice right before serving to brighten everything up.
- If you like it extra crispy, broil the pan for the last two minutes, but watch it closely so nothing burns.
Save This recipe has taught me that the best meals are often the ones you throw together without overthinking. It's warm, filling, and forgiving, and it always makes me feel like I've done something good for the people I'm feeding.
Recipe FAQ
- → Can I substitute broccolini with another vegetable?
Yes, broccoli florets or asparagus make excellent alternatives, offering similar textures and roasting qualities.
- → What's the best way to ensure gnocchi gets crispy when roasted?
Spread gnocchi in a single layer on the baking sheet and stir halfway through roasting to achieve even crispness.
- → Can I prepare this dish vegetarian-friendly?
Absolutely; switching to plant-based sausage or omitting sausage and adding mushrooms creates a flavorful vegetarian option.
- → Which herbs work best with this dish?
Dried Italian herbs like oregano and basil complement the ingredients well, enhancing the savory notes.
- → What wine pairing suits this meal?
A crisp white wine such as Pinot Grigio pairs wonderfully, balancing the richness of the sausage and cheese.