Sheet Pan Gnocchi Bake

# 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

# How To Make It:

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, then 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.

# Best Practices:

01 -

The contrast between the crispy exterior and pillowy inside of the gnocchi creates a texture that youll find yourself craving long after dinner is over.
Everything cooks on one pan which means youre looking at about 10 minutes of actual work followed by fewer dishes than youd expect for something this satisfying.

02 -

Never boil the gnocchi first, despite what cooking instinct might tell you, as they'll become mushy instead of crispy when roasted.
If your broccolini stems seem thick, split them lengthwise before cutting into pieces so they'll cook at the same rate as the florets.

03 -