Sheet Pan Gnocchi Bake (Printable)

Golden gnocchi, savory sausage, and crisp broccolini roasted together for a comforting meal.

# Components:

→ Main

01 - 18 oz store-bought potato gnocchi (shelf-stable or refrigerated)
02 - 10 oz Italian sausage (mild or spicy), casings removed, sliced or crumbled
03 - 9 oz broccolini, trimmed and cut into bite-size pieces

→ Flavorings & Oils

04 - 3 tbsp olive oil
05 - 1 tsp dried Italian herbs (oregano, basil, or mixed herbs)
06 - ½ tsp garlic powder
07 - ½ tsp crushed red pepper flakes (optional)
08 - ¾ tsp kosher salt
09 - ½ tsp black pepper

→ Finish

10 - ½ cup grated Parmesan cheese
11 - Fresh basil or parsley, for garnish (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a large bowl, combine gnocchi, sausage, and broccolini. Drizzle with olive oil, then sprinkle with Italian herbs, garlic powder, red pepper flakes if using, kosher salt, and black pepper. Toss thoroughly to ensure even coating.
03 - Spread the mixture evenly on the prepared baking sheet in a single layer to promote optimal roasting.
04 - Roast for 20 to 25 minutes, stirring halfway through, until gnocchi turn golden and crisp, sausage is fully cooked, and broccolini is tender with slight charring.
05 - Remove from oven and immediately sprinkle with grated Parmesan cheese. Garnish with fresh basil or parsley if desired. Serve warm.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time to relax with a glass of wine.
  • The gnocchi get crispy on the edges but stay soft inside, giving you two textures in every bite.
  • It's flexible enough to handle whatever vegetables or sausage you have on hand, so you can make it your own without stress.
02 -
  • Don't skip the halfway stir, the gnocchi on the edges will crisp up faster and the ones in the center need their turn.
  • If your broccolini stems are thick, slice them in half lengthwise so they cook at the same rate as the florets.
03 -
  • Use a large enough pan so nothing overlaps, a crowded pan will steam instead of roast and you'll lose the crispy texture.
  • Let the sausage sit undisturbed for the first ten minutes so it develops a deep, caramelized crust before you stir.
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