Sheet Pan Gnocchi Bake (Printable version)

Pillowy gnocchi, savory sausage, and crisp-tender broccolini roasted to golden perfection in one sheet pan for easy weeknight comfort.

# What You'll Need:

→ Main

01 - 18 oz store-bought potato gnocchi, shelf-stable or refrigerated
02 - 10 oz Italian sausage, mild or spicy, casings removed and crumbled
03 - 9 oz broccolini, trimmed and cut into bite-size pieces

→ Flavorings and Oils

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

→ Finish

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

# Directions:

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, sprinkle with Italian herbs, garlic powder, red pepper flakes if using, 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 to 25 minutes, stirring halfway through, 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 Tips:

01 -
  • Everything roasts together on one pan, so theres no juggling multiple pots or washing a sink full of dishes afterward.
  • The gnocchi get golden and crispy on the edges while staying tender inside, like little potato clouds with a crunch.
  • You can swap the sausage or vegetables based on whats in your fridge, and it still turns out delicious every single time.
02 -
  • Do not boil the gnocchi first, they roast directly from the package and get crispy edges that you will absolutely crave.
  • Stir halfway through roasting or the bottom layer will char while the top stays pale, and you want even golden color all over.
  • If your baking sheet is too crowded, use two pans so everything has room to roast instead of steam.
03 -
  • Use a large rimmed baking sheet, not a flat one, so the oil and juices stay contained and help everything crisp instead of dripping onto your oven floor.
  • Let the pan sit for a minute after pulling it from the oven before sprinkling the Parmesan, so it melts perfectly without turning greasy.
  • If you love extra crispy gnocchi, spread them a little farther apart and roast for an additional 3 to 5 minutes, watching closely so they dont burn.
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