Sheet Pan Gnocchi Bake (Print Version)

Pillowy gnocchi, savory sausage, and tender broccolini roasted until golden. Effortless one-pan comfort food.

# 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 - ½ tsp garlic powder
07 - ½ tsp crushed red pepper flakes
08 - ¾ tsp kosher salt
09 - ½ tsp black pepper

→ Finishing

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

# How-To Steps:

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, salt, and black pepper. Toss well to coat evenly.
03 - Spread the mixture evenly on the prepared baking sheet, ensuring ingredients form a single layer for optimal roasting.
04 - Roast for 20-25 minutes, stirring halfway through, until gnocchi are golden and crisp, sausage is cooked through, 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.

# Helpful Tips:

01 -
  • The gnocchi develops these irresistibly crispy edges while staying pillowy inside, a texture combination you simply cannot achieve with boiling.
  • Everything cooks on one pan, which means youre not juggling multiple pots and your cleanup involves exactly one sheet pan and a cutting board.
02 -
  • Do not rinse or soak the gnocchi before roasting, that excess moisture will prevent them from crisping properly and youll end up with soggy results.
  • The sheet pan might look slightly overcrowded before cooking, but the broccolini will shrink considerably, and the sausage will render down.
03 -
  • Line your sheet pan with parchment rather than foil, as the gnocchi are less likely to stick, and the edges brown more evenly.
  • Reserve a small handful of the Parmesan to sprinkle on just before serving for an extra layer of flavor complexity, allowing some to melt while some remains distinctly present.
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