Sheet Pan Gnocchi Bake (Printable)

A one-pan meal of tender gnocchi, seasoned sausage, and broccolini roasted to a crisp golden finish.

# Components:

→ Main

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

→ Flavorings & Oils

04 - 3 tbsp olive oil
05 - 1 tsp dried Italian herbs (oregano, basil, or mixed)
06 - ½ tsp garlic powder
07 - ½ tsp crushed red pepper flakes (optional)
08 - ¾ tsp kosher salt
09 - ½ tsp black pepper

→ Finish

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

# Method:

01 - Set oven to 425°F and line a large rimmed baking sheet with parchment paper.
02 - In a large bowl, toss gnocchi, sausage, and broccolini with olive oil, Italian herbs, garlic powder, red pepper flakes if using, kosher salt, and black pepper until evenly coated.
03 - Spread the mixture in a single, even layer on the prepared baking sheet to ensure optimal roasting.
04 - Bake for 20 to 25 minutes, stirring halfway through, until gnocchi are golden and crisp, sausage is fully cooked, and broccolini is tender with slight charring.
05 - Remove from oven, immediately sprinkle with Parmesan cheese, garnish with fresh basil or parsley if desired, and serve hot.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is practically nonexistent on a busy weeknight.
  • The gnocchi gets crispy in spots while staying pillowy inside, which is the textural sweet spot I've been chasing.
  • It tastes restaurant-quality but comes together faster than ordering delivery.
02 -
  • Don't skip the halfway stir—gnocchi on the edges will brown much faster than those in the middle, and stirring ensures everything crisps evenly.
  • Raw gnocchi can hide a lot of moisture, so if your batch seems particularly wet, pat it dry with a paper towel before tossing with oil.
  • The Parmesan goes on immediately after roasting while the pan is hot, which is what makes it melt into the gnocchi instead of just sitting on top as powder.
03 -
  • If you're feeding people who like it spicy, keep the red pepper flakes in and maybe even add a bit more—it's subtle enough that those who don't like heat barely notice it.
  • Breaking sausage into smaller pieces rather than larger chunks means more surface area for crisping and more flavor distributed throughout the dish.
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