Crispy Sheet Pan Gnocchi with Italian Sausage and Broccoli

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!

Total Time

30min

5.0

1 Rating

Author: West of the Loop

Servings:

Ingredients

•

1 pckg
(17.3 oz)

Gnocchi

•

1 head

Broccoli

•

2 cloves

Garlic , minced

•

1/4 tsp

Crushed Red Pepper Flakes

•

4 Tbsp

Extra-Virgin Olive Oil

•

1 lb

Ground Italian Sausages

•

1 tsp

Kosher Salt

•

1/2 cup

Grated Parmesan Cheese

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed half-sheet pan with parchment paper.

Toss the Gnocchi (1 pckg) , Broccoli (1 head) , Garlic (2 cloves) , Crushed Red Pepper Flakes (1/4 tsp) with the Extra-Virgin Olive Oil (4 Tbsp) in a large bowl.

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 Sausages (1 lb) meat from the casings. Arrange the sausage meat in large chunks around the sheet pan. Season with Kosher Salt (1 tsp) .

Bake the gnocchi and sausage mixture for 25 minutes, tossing halfway through.

Divide the gnocchi, sausage, and broccoli among four dinner plates or pasta bowls. Garnish with Grated Parmesan Cheese (1/2 cup) and serve immediately.

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.

Nutrition Per Serving

CALORIES

773

FAT

47.9 g

PROTEIN

29.8 g

CARBS

56.5 g