Sheet Pan Gnocchi Bake (Printable Version)

Golden gnocchi roasted with savory sausage and crisp broccolini for an easy one-pan meal.

# Ingredient List:

→ Main Components

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

→ Seasonings & Oils

04 - 3 tbsp olive oil
05 - 1 tsp dried Italian herbs (oregano, basil, or mixed herbs)
06 - 1/2 tsp garlic powder
07 - 1/2 tsp crushed red pepper flakes
08 - 3/4 tsp kosher salt
09 - 1/2 tsp black pepper

→ Finishing

10 - 1/2 cup grated Parmesan cheese
11 - Fresh basil or parsley for garnish

# How to Make:

01 - Preheat 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, salt, and black pepper. Toss thoroughly to coat all ingredients evenly.
03 - Spread the mixture evenly across the prepared baking sheet, ensuring ingredients form a single layer for optimal roasting and browning.
04 - Roast for 20-25 minutes, stirring halfway through cooking, until gnocchi are golden and crisp, sausage is fully cooked, and broccolini is tender with slight charring.
05 - Remove from oven and immediately sprinkle with Parmesan cheese. Garnish with fresh basil or parsley if desired. Serve hot.

# Expert Suggestions:

01 -
  • The gnocchi develops this incredible crispy exterior while staying tender inside, like tiny roasted potatoes that absorbed all the Italian sausage flavors
  • Cleanup is exactly one pan, which means you can actually relax after dinner instead of facing a sink full of dishes
02 -
  • Don't overcrowd the pan or your gnocchi will steam instead of roast, staying soft instead of developing those crispy edges we want
  • Stirring halfway through is non-negotiable, it ensures even browning and prevents anything from burning on the bottom
03 -
  • The shelf-stable gnocchi in the pasta aisle actually roasts better than fresh refrigerated gnocchi, which can become gummy
  • If your broccolini stems are thick, peel them slightly so they cook at the same rate as the florets
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