Pin It The first time I made sheet pan gnocchi, I was running late from work and desperately needed something that wouldn't have me standing over the stove for an hour. I dumped everything on a pan, shoved it in the oven, and walked away to help my daughter with homework. The kitchen filled with this incredible aroma of roasting sausage and herbs that had us both abandoning math problems mid-equation. What started as a weeknight desperation move has evolved into one of our most requested dinners.
Last winter during that massive snowstorm, we lost power for nearly a day. When it finally came back on, I made this sheet pan gnocchi for the neighbors whod helped shovel our shared driveway. We crowded around my kitchen island, still wearing our thermal socks, passing the pan back and forth and laughing about our frozen adventure. The steam from the hot pan fogged up my glasses as I served seconds to everyone.
Ingredients
- Store-bought potato gnocchi: The shelf-stable ones actually work better than refrigerated for this recipe because they have less moisture and crisp up beautifully in the oven.
- Italian sausage: I discovered that slicing rather than crumbling creates these perfect little rounds that develop a beautiful caramelized edge.
- Broccolini: The tender stems become slightly sweet when roasted, and the tips get this wonderful char that adds so much depth.
- Dried Italian herbs: I started mixing my own blend after running out once, and now I keep a jar of oregano, basil, thyme and rosemary ready to go.
- Parmesan cheese: Adding it the second the pan comes out of the oven means it melts just enough while still maintaining some texture.
Instructions
- Prep your sheet pan:
- Line your baking sheet with parchment paper, which prevents sticking and makes cleanup practically effortless. I learned the hard way that foil doesnt work as well here since the gnocchi tends to stick.
- Mix everything together:
- Toss the gnocchi, sausage, and broccolini with oil and seasonings in a bowl until every piece is coated. This ensures even flavor distribution and prevents dry spots.
- Arrange for optimal crispiness:
- Spread everything in a single layer with some breathing room. The first time I made this, I crowded the pan and everything steamed rather than roasted.
- Roast to golden perfection:
- Let the oven work its magic for 20-25 minutes, stirring halfway. Youll know its ready when the gnocchi edges turn golden and the broccolini tips get slightly charred.
- Finish with cheese and herbs:
- Sprinkle Parmesan over everything while still hot from the oven. The residual heat will melt it just enough to cling to each bite.
Pin It My teenage son, who normally picks around any vegetable on his plate, came home late from soccer practice one night when Id made this. I found him standing over the cold sheet pan, picking off pieces of roasted broccolini along with the gnocchi. When he noticed me watching, he shrugged and said, The green things actually taste good when theyre crunchy like this. Small victory, but Ill take it.
Versatile Variations
One rainy Sunday when I couldnt get to the store, I discovered this recipe welcomes substitutions with open arms. Ive swapped in broccoli florets when broccolini wasnt available, used chicken sausage for a lighter option, and even tried sweet potato gnocchi for a subtle flavor twist. Each variation brings something slightly different to the table, but the fundamental comfort remains unchanged.
Make It Ahead
During particularly hectic weeks, Ive prepped everything the night before, storing the mixed ingredients in a sealed container in the refrigerator. This approach saved me on a particularly chaotic Tuesday when three different after-school activities collided, and I still managed to get dinner on the table by 6:30. The extra marinating time in the olive oil and herbs actually intensified the flavors in the most delightful way.
Serving Suggestions
While this sheet pan gnocchi is certainly a complete meal on its own, Ive found a few accompaniments that elevate the experience even further. A simple arugula salad dressed with lemon and olive oil provides a bright counterpoint to the richness of the dish, while a glass of crisp Pinot Grigio completes the Italian-inspired experience.
- For a heartier meal, serve alongside crusty bread for soaking up any flavorful oil left on the pan.
- If youre serving guests, a small bowl of additional red pepper flakes allows everyone to adjust the heat to their preference.
- Leftovers can be revitalized with a quick 5-minute reheat in a 350°F oven, which restores the gnocchis crispy exterior.
Pin It This sheet pan gnocchi has become our Tuesday night tradition, the meal we look forward to on what is otherwise the most forgettable day of the week. In our house, it represents the perfect balance of effort and reward, a little bit of weeknight magic on a humble baking sheet.
Recipe FAQs
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works beautifully. It may cook slightly faster, so check for golden browning around the 18-minute mark to prevent overcooking.
- → What vegetables work well as substitutes?
Broccoli florets, asparagus, bell peppers, cherry tomatoes, or zucchini all roast well alongside gnocchi. Cut vegetables into similar-sized pieces for even cooking.
- → How do I make this vegetarian?
Replace Italian sausage with plant-based sausage, sliced mushrooms, or chickpeas. Add extra vegetables like cherry tomatoes or bell peppers for additional substance.
- → Why isn't my gnocchi getting crispy?
Ensure your oven is fully preheated to 220°C and spread ingredients in a single layer without overcrowding. Overcrowding traps steam and prevents browning.
- → Can I prepare this ahead of time?
You can prep ingredients and toss them together up to 2 hours ahead. Keep refrigerated, then bring to room temperature for 10 minutes before roasting for best results.
- → What type of sausage works best?
Italian sausage (mild or spicy) is ideal, but chicken sausage, turkey sausage, or chorizo also work well. Remove casings and crumble or slice before roasting.