Sheet Pan Gnocchi Bake (Print View)

Pillowy gnocchi, Italian sausage, and broccolini roasted to golden perfection in one pan for effortless comfort.

# What You’ll Need:

→ Main

01 - 18 oz store-bought potato gnocchi
02 - 10 oz Italian sausage, casings removed
03 - 9 oz broccolini, trimmed and cut into bite-size pieces

→ Flavorings & Oils

04 - 3 tbsp olive oil
05 - 1 tsp dried Italian herbs
06 - ½ tsp garlic powder
07 - ½ tsp crushed red pepper flakes
08 - ¾ tsp kosher salt
09 - ½ tsp black pepper

→ Finish

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

# 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, 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 are in a single layer for optimal roasting.
04 - Roast for 20–25 minutes, stirring halfway, until the gnocchi are golden and crisp, the sausage is cooked through, and the broccolini is tender and slightly charred.
05 - Remove from the oven. Immediately sprinkle with Parmesan cheese. Garnish with fresh basil or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The gnocchi gets these crispy golden edges on the outside while staying perfectly tender inside, something I never knew was possible until I tried roasting instead of boiling them.
  • Everything cooks on one sheet pan so on those nights when youre too tired to face a sink full of dishes, you only have to wash one pan and a mixing bowl.
02 -
  • Dont skip tossing everything halfway through cooking, or youll end up with unevenly roasted ingredients and potentially burnt broccolini tips.
  • The parchment paper isnt just for easy cleanup, it actually helps the gnocchi develop a better crust than if you roasted directly on the pan.
03 -
  • If using refrigerated gnocchi instead of shelf-stable, pat them dry with paper towels before tossing with oil to help them crisp properly.
  • For a more substantial crust on your gnocchi, let them sit undisturbed for the first 15 minutes of baking before stirring the pan.
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