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Crispy Sheet Pan Gnocchi with Italian Sausage and Broccoli
Recipe

8 INGREDIENTS • 5 STEPS • 30MINS

Crispy Sheet Pan Gnocchi with Italian Sausage and Broccoli

5
1 rating
When baked in the oven instead of boiled, potato gnocchi becomes crispy on the edges and soft and pillowy on the inside. Combine the gnocchi with broccoli and Italian sausage for an easy sheet pan dinner that the whole family will love!
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Crispy Sheet Pan Gnocchi with Italian Sausage and Broccoli
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West of the Loop
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/
When baked in the oven instead of boiled, potato gnocchi becomes crispy on the edges and soft and pillowy on the inside. Combine the gnocchi with broccoli and Italian sausage for an easy sheet pan dinner that the whole family will love!
30MINS
Total Time
$2.08
Cost Per Serving
Ingredients
Servings
4
US / Metric
Gnocchi
1 pckg
(17.3 oz)
Gnocchi
fresh, dry, or frozen
Broccoli
1 head
Broccoli
cut into florets
Garlic
2 cloves
Garlic, minced
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Extra-Virgin Olive Oil
1/4 cup
Extra-Virgin Olive Oil
Ground Italian Sausage
1 lb
Ground Italian Sausage
mild, spicy, or a combination
Kosher Salt
1 tsp
Kosher Salt
Grated Parmesan Cheese
1/2 cup
Grated Parmesan Cheese
Nutrition Per Serving
VIEW ALL
Calories
773
Fat
47.9 g
Protein
29.8 g
Carbs
56.5 g
Add to plan
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Crispy Sheet Pan Gnocchi with Italian Sausage and Broccoli
Save
author_avatar
West of the Loop
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/

Author's Notes

For a lighter version of this recipe, you can substitute chicken or turkey Italian sausage.

If using frozen gnocchi, there is no need to thaw it in advance, but you may need to add a few additional minutes of cooking time.
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed half-sheet pan with parchment paper.
step 2
Toss the Gnocchi (1 pckg), Broccoli (1 head), Garlic (2 cloves), Crushed Red Pepper Flakes (1/4 tsp) with the Extra-Virgin Olive Oil (1/4 cup) in a large bowl.
step 2 Toss the Gnocchi (1 pckg), Broccoli (1 head), Garlic (2 cloves), Crushed Red Pepper Flakes (1/4 tsp) with the Extra-Virgin Olive Oil (1/4 cup) in a large bowl.
step 3
Spread the gnocchi mixture out on the sheet pan in an even layer (Use two sheet pans if necessary to avoid crowding). Remove the Ground Italian Sausage (1 lb) meat from the casings. Arrange the sausage meat in large chunks around the sheet pan. Season with Kosher Salt (1 tsp).
step 3 Spread the gnocchi mixture out on the sheet pan in an even layer (Use two sheet pans if necessary to avoid crowding). Remove the Ground Italian Sausage (1 lb) meat from the casings. Arrange the sausage meat in large chunks around the sheet pan. Season with Kosher Salt (1 tsp).
step 4
Bake the gnocchi and sausage mixture for 25 minutes, tossing halfway through.
step 4 Bake the gnocchi and sausage mixture for 25 minutes, tossing halfway through.
step 5
Divide the gnocchi, sausage, and broccoli among four dinner plates or pasta bowls. Garnish with Grated Parmesan Cheese (1/2 cup) and serve immediately.
step 5 Divide the gnocchi, sausage, and broccoli among four dinner plates or pasta bowls. Garnish with Grated Parmesan Cheese (1/2 cup) and serve immediately.
Tags
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Budget-Friendly
Shellfish-Free
Dinner
Fall
Quick & Easy
Vegetables
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