Save Last Tuesday found me staring at a chaotic kitchen after work, too tired to even think about multiple pots and pans. That's when I threw everything on one sheet pan and discovered something magical about how high heat transforms gnocchi from soft pillows into crispy, golden bites that actually hold their own.
My sister was over that first night, skeptical about how roasted gnocchi would taste, but she literally went back for thirds. Now she requests it every time she visits, claiming it's better than any restaurant version she's tried.
Ingredients
- Store-bought potato gnocchi: Shelf-stable works beautifully here, developing the best crispy edges in the high heat of your oven
- Italian sausage: Removing the casings lets those savory rendered fats coat everything as it roasts, creating incredible depth of flavor
- Broccolini: More tender than regular broccoli, with a slight sweetness that balances the richness of the sausage
- Olive oil: Helps everything roast evenly and promotes that gorgeous golden browning we're after
- Italian herbs and garlic powder: This dried herb blend blooms in the oven's heat, coating each component in aromatic flavor
- Red pepper flakes: Just enough warmth to cut through the richness, but totally optional if you prefer mild
- Parmesan cheese: Sprinkled on hot out of the oven, it melts into those crispy crevices and creates these incredible salty pockets
Instructions
- Get your oven ready:
- Preheat to 220°C with the rack in the center position, and line a large rimmed baking sheet with parchment paper for easy cleanup
- Toss everything together:
- In a large bowl, combine the gnocchi, crumbled sausage, and broccolini, then drizzle with olive oil and sprinkle with all those aromatic seasonings
- Spread it out:
- Arrange the mixture in a single layer on your prepared baking sheet, giving each piece enough space to roast properly instead of steam
- Roast until golden:
- Bake for 20 to 25 minutes, stirring halfway through, until the gnocchi is crisp and golden, the sausage is cooked through, and the broccolini has those delicious charred edges
- Finish with cheese:
- Remove from the oven and immediately sprinkle with grated Parmesan while everything's still hot, letting it melt into all the nooks and crannies
Save This recipe has become my go-to for busy weeknights when I want something that feels special but doesn't require three hours of prep and a mountain of dishes to wash afterward.
Making It Your Own
I've discovered that broccolini can be swapped with asparagus or regular broccoli florets depending on what's in your fridge or on sale at the market.
Vegetarian Version
Plant-based sausage works surprisingly well here, or you can skip the meat entirely and add sliced mushrooms for an umami rich vegetarian option that still feels hearty.
Perfect Pairings
A crisp Pinot Grigio cuts through the richness beautifully, and a simple arugula salad with lemon vinaigrette adds a fresh contrast to all those roasted flavors.
- Let the pan sit for 5 minutes before serving, it helps everything set and makes serving easier
- Extra red pepper flakes on the table let heat lovers customize their bowl
- Leftovers reheat surprisingly well in a 350°F oven for 10 minutes
Save There's something deeply satisfying about a meal that comes together so effortlessly yet tastes like you spent hours over the stove.
Recipe FAQs
- → Can I use fresh gnocchi instead of shelf-stable?
Fresh refrigerated gnocchi works well and may cook slightly faster. Keep an eye on it after 15 minutes to prevent overcooking. Shelf-stable packaged gnocchi typically crisps up more effectively in the oven.
- → What vegetables can substitute for broccolini?
Broccoli florets, asparagus, bell peppers, or zucchini all work beautifully. Adjust roasting time accordingly—tender vegetables like asparagus may need less time, while denser options like cauliflower benefit from a few extra minutes.
- → How do I make this vegetarian?
Replace Italian sausage with plant-based crumbles, or omit entirely and add extra vegetables like mushrooms, bell peppers, or cherry tomatoes. You may want to increase the Italian herbs and garlic to compensate for lost seasoning from the sausage.
- → Can I prepare this ahead of time?
You can chop the broccolini and remove sausage casings up to a day in advance. Store in airtight containers in the refrigerator. However, don't combine with oil and seasonings until ready to bake, or the gnocchi may become soggy.
- → Why isn't my gnocchi getting crispy?
Ensure everything is spread in a single layer without overcrowding the pan. Crowding causes steaming instead of roasting. Also make sure your oven is fully preheated to 425°F (220°C) for optimal crisping.
- → Can I freeze leftovers?
Yes, cooled leftovers can be stored in freezer-safe containers for up to 2 months. Reheat in a 375°F oven for 10-15 minutes to restore some crispiness, though the texture will be softer than fresh.