Save One Wednesday evening, I was staring at my pantry shelf and spotted a box of gnocchi I'd bought on impulse weeks earlier. I had sausage thawing and a bunch of broccolini that needed using, so I threw it all on a sheet pan with olive oil and herbs. Twenty-five minutes later, golden pillowy gnocchi emerged from the oven with crispy edges, the sausage was browning beautifully, and the broccolini had those perfect charred tips. My kitchen smelled incredible, and dinner was done before my family even asked what we were eating.
I made this for friends on a cold November night, and watching them dig in without hesitation told me everything. One guest asked for the recipe before dessert was even cleared, which doesn't happen often. There's something about a dish that's simultaneously elegant and unpretentious that makes people feel genuinely welcomed at your table.
Ingredients
- Potato gnocchi (500 g): Store-bought gnocchi saves time without sacrificing quality, and roasting transforms them into something with actual texture that homemade versions sometimes lack.
- Italian sausage (300 g): Removing the casing and breaking it into pieces lets it render its fat and crisp up beautifully, flavoring everything on the pan.
- Broccolini (250 g): It's tender enough to cook through in the same time as gnocchi but sturdy enough not to fall apart, plus those charred edges add real flavor.
- Olive oil (3 tbsp): This is your medium for cooking and flavor, so don't skimp on drizzling generously.
- Italian herbs (1 tsp): Dried herbs work beautifully here since the heat activates them fully, giving you authentic Italian flavor without fresh herbs wilting.
- Garlic powder (½ tsp): It distributes evenly across everything and won't burn like fresh garlic might in a hot oven.
- Red pepper flakes (½ tsp): This is optional, but a pinch adds subtle heat that makes people ask what the secret is.
- Salt and pepper (¾ tsp and ½ tsp): Season generously before roasting since the high heat will set flavors into the gnocchi and vegetables.
- Parmesan cheese (50 g): Add it right after the pan comes out of the oven so it melts slightly into the warm ingredients without becoming grainy.
- Fresh herbs for garnish: Basil or parsley adds brightness and makes the dish look like you actually tried, even though you didn't.
Instructions
- Get Your Pan Hot:
- Preheat your oven to 220°C (425°F) and line a large rimmed baking sheet with parchment paper. A really hot oven is what gives gnocchi those crispy, golden edges.
- Build the Base:
- Toss your gnocchi, crumbled sausage, and bite-sized broccolini pieces in a large bowl with olive oil and all your seasonings. Make sure everything gets coated evenly so no piece misses the flavor.
- Spread It Out:
- Arrange everything in a single layer on your baking sheet, giving each piece space to roast rather than steam. Crowding the pan is the quickest way to end up with pale, soft vegetables instead of caramelized ones.
- Roast Until Golden:
- Roast for 20 to 25 minutes, giving everything a good stir halfway through so it colors evenly. You'll know it's done when the gnocchi are golden and crisp, the sausage is browned through, and the broccolini has those little charred tips.
- Finish and Serve:
- Pull the pan from the oven and immediately shower it with grated Parmesan so it melts slightly into the warm gnocchi. Scatter fresh basil or parsley over top if you have it, then serve while everything is still steaming.
Save There's a moment when you pull a sheet pan dinner from the oven and the whole kitchen smells like roasted sausage, herbs, and crispy potatoes that feels genuinely triumphant. My partner called it my "weeknight win," and now whenever he sees me grab that sheet pan, he knows he's eating well without a lot of fuss.
Why This Works as a Weeknight Meal
Sheet pan dinners thrive on simplicity, and this one nails it by roasting everything simultaneously without needing different cooking times for different elements. The oven handles all the work while you're somewhere else, and there's no juggling multiple pans or keeping components warm. It's the kind of recipe that makes you feel like you're getting away with something on a busy evening.
Flexibility and Substitutions
I've swapped broccolini for broccoli florets when that's what I had, roasted asparagus when spring arrived, and even tried Brussels sprouts halves. For vegetarian versions, mushrooms added when you'd normally put sausage give you that savory, umami depth without the meat. The formula is so adaptable that you can make this weekly with whatever produce or proteins you're working with.
Pairing and Serving Ideas
Serve this straight from the pan with crusty bread to soak up any oil pooled at the bottom, which honestly might be the best part. A crisp white wine like Pinot Grigio cuts through the richness beautifully, or just pour cold water and enjoy the meal for what it is.
- Crusty bread is non-negotiable for getting every last bit of garlicky oil off the pan.
- A simple green salad on the side keeps the meal from feeling heavy despite the richness.
- Leftovers reheat beautifully in a 180°C oven for about 10 minutes if somehow there are any left.
Save This is the kind of recipe that teaches you that weeknight cooking doesn't have to mean compromising on flavor or satisfaction. Once you realize how many dinners can live on a single sheet pan, you'll find yourself reaching for this method again and again.
Recipe Guide
- → Can I use frozen gnocchi instead of store-bought?
Yes, frozen gnocchi works well; just thaw slightly and pat dry before roasting for best texture.
- → What type of sausage is best for this dish?
Italian sausage, either mild or spicy, adds rich flavor, but you can substitute plant-based or other sausages per preference.
- → Can broccolini be replaced with another vegetable?
Broccoli florets or asparagus make good alternatives, offering similar texture and roasting properties.
- → How can I ensure the gnocchi crisps nicely in the oven?
Spread ingredients in a single layer and stir halfway through roasting to promote even browning and crispness.
- → Is it possible to make a vegetarian version?
Yes, omit sausage or use plant-based substitutes and consider adding mushrooms for extra umami.