Easy Crispy Sheet Pan Gnocchi: Flavorful Dinner Idea!

On busy nights in my kitchen, I want dinner to taste like I tried, even when I did not. That is exactly why Crispy Sheet Pan Gnocchi has become my weeknight hero, it’s hands-off, satisfying, and gives you those golden, crunchy edges without babysitting a pot of boiling water.

This version leans into big flavor and crisp texture with roasted broccoli and Italian sausage, plus a simple oil infusion that makes the whole pan smell incredible. If you’ve ever ended up with soggy oven gnocchi, this is the fix you’ve been looking for.

Why You’ll Love This Recipe

• The secret flavor boost: I infuse extra-virgin olive oil with dried Calabrian chilies for 30 minutes, then toss it with potato gnocchi and broccoli so the heat tastes rounded and fragrant, not harsh.
• Effortless one-pan dinner: Everything roasts together on a sheet pan, so you get crispy texture and caramelization with minimal cleanup.
• Unbeatable texture: Roasting turns shelf-stable gnocchi puffy and golden, while the sausage edges crisp and the broccoli gets those toasty, slightly charred tips.
• Customizable and versatile: Swap veggies, adjust spice, or change the protein, and if you want easy add-ons, pair it with our refreshing Ditalini Pasta Salad recipe or bookmark our Marry Me Chicken Pasta recipe for another comforting meal idea for the next busy night.

Ingredients and Substitutions

This ingredient list is short on purpose, each item earns its spot by building crispiness, savoriness, and a bright finish. Grab a big sheet pan so the gnocchi and broccoli actually roast instead of steaming.

Ingredients

• 1 (12- to 18-ounce) package shelf-stable potato gnocchi
• 1 large head broccoli (about 1 pound), florets cut into 1½- to 2-inch pieces, stems thinly sliced
• ¼ cup extra-virgin olive oil
• 2 garlic cloves, finely grated
• Salt
• Crushed red pepper (optional)
• 1 pound hot or sweet Italian sausage, casings removed
• ¼ cup grated Parmesan, plus more for serving
• ½ lemon

Ingredient Notes & Substitutions

Shelf-stable potato gnocchi: This is my top pick for Crispy Sheet Pan Gnocchi because it’s drier than fresh gnocchi, which means it browns more readily in the oven and gets that crisp texture. When you’re shopping, look for potato-forward ingredient lists (potatoes listed early) for a more tender inside once roasted.

Gluten-free (modifier) gnocchi: If you need gluten-free, choose a gluten-free shelf-stable gnocchi and roast it the same way, just be extra mindful about giving it space on the sheet pan so moisture can evaporate and browning can happen.

Italian sausage: Hot or sweet Italian sausage both work, hot brings more punch and sweet keeps it family-friendly. For a lighter option, turkey or chicken Italian sausage is great, and you can customize seasoning and heat by following our guide to making your own turkey sausage.

Extra-virgin olive oil: Use a good extra-virgin olive oil here, it’s doing double duty by carrying flavor (especially with the chili infusion) and helping the gnocchi and broccoli roast and brown instead of drying out.

Broccoli and other vegetables: Broccoli is ideal because it roasts in the same window as the gnocchi and takes on great caramelization. If you want to mix it up, try red onion or Brussels sprouts (both roast beautifully), or add zucchini and asparagus if you cut them thicker so they do not collapse, and add cherry tomatoes later so they do not make the pan watery.

Garlic, Salt, Crushed red pepper (optional), Parmesan, and lemon: Finely grated garlic perfumes the oil and clings to the gnocchi. Salt is non-negotiable for bringing out flavor, crushed red pepper adds extra heat if you want it, Parmesan cheese adds a savory finish, and lemon cuts through the richness so every bite tastes bright.

How to Make Crispy Sheet Pan Gnocchi

Roast the gnocchi, broccoli, and sausage

1. Heat the oven to 425 degrees. On a sheet pan, toss together the gnocchi, broccoli, olive oil and garlic until everything looks slick and evenly coated, then season generously with salt and crushed red pepper, if using. Spread into an even layer, and if the pan looks crowded, use a second sheet pan so the pieces have breathing room for better roasting.
2. Pinch off pieces of the sausage that are roughly the size of the gnocchi and place them on top of the gnocchi and vegetables, spacing them out so hot air can circulate. The pan should look like a single, vibrant layer with little gaps, not a piled-up mound.
3. Roast until the sausage and broccoli are golden and crisp, 20 to 25 minutes. Halfway through, give everything a quick stir and re-spread into a single layer so the gnocchi browns on more sides and the broccoli edges get nicely charred.

Finish and serve

1. Squeeze the lemon half over the top (about 1½ tablespoons juice) and sprinkle with the Parmesan. Stir until the cheese has melted and lightly coats the gnocchi, then serve right away topped with more Parmesan and crushed red pepper as you like.

If you want an easy side to round out the meal, add delicious garlic bread rolls as a perfect accompaniment.

Mastering Crispy Gnocchi & Beyond

The Science of Crispiness: Gnocchi Selection & Roasting Know-How

Roasting works because the oven’s dry heat pulls moisture from the surface, then drives caramelization and the Maillard reaction, which is what creates that browned, savory crust on the gnocchi and sausage.

Shelf-stable gnocchi vs. fresh vs. frozen: Shelf-stable gnocchi usually contains less moisture, so it browns faster and more evenly. Fresh gnocchi can steam and stay soft, and frozen gnocchi can work, but it often needs a few extra minutes and plenty of space so the ice crystals do not turn your sheet pan into a sauna.

Sheet pan mechanics: A large, sturdy, light-colored aluminum sheet pan helps promote even browning without scorching. The biggest rule is a single layer, if pieces touch too much, you trap steam and lose crispiness.

Vegetable Pairing Guide (So Nothing Gets Soggy)

Low moisture, great roasters: Brussels sprouts and red onion can go in from the start because they like the full blast of heat and time.

Higher moisture veggies: Zucchini and mushrooms can release water, so cut them larger and give them extra space, or consider adding them partway through if your pan tends to run crowded.

Add-late veggies: Cherry tomatoes are best added for the last 10 minutes when you want a saucier burst without flooding the pan.

Food Safety Note for Sausage

Because sausage thickness can vary (especially when you pinch it into gnocchi-sized pieces), I like to check one or two pieces near the center of the pan to confirm they are cooked through. For a clear benchmark, see USDA guidelines for safe internal temperature of Italian sausage.

Pro Tips & Troubleshooting

Pro Tips

• Use shelf-stable gnocchi for the best crispy texture, it roasts up more reliably than fresh.
• Do not overcrowd the sheet pan, use two pans if needed so everything browns instead of steaming.
• Stir halfway through roasting, then spread everything back out so more surfaces contact the hot pan and dry oven air.
• If you want extra crispiness, broil for 2 minutes at the end, and watch closely so the broccoli and garlic do not burn.
• If your gnocchi are very large, cutting them in half can help them crisp more evenly.

Common Mistakes to Avoid

• Boiling gnocchi before roasting, it adds moisture and makes it harder to brown.
• Crowding the pan, which traps steam and leads to soggy vegetables and pale gnocchi.
• Under-seasoning, roasted gnocchi and broccoli need enough salt to taste fully savory.

Serving & Storage

How I serve it: I love this straight from the sheet pan with extra Parmesan cheese and a final squeeze of lemon, plus fresh basil if I have it.

Easy pairings: A crisp leafy green salad works beautifully, and the gnocchi is also great alongside something bready to mop up the cheesy, lemony bits left on the pan.

Storing leftovers: Cool completely, then refrigerate in an airtight container and eat within 3 to 4 days for best texture.

Reheating for crispiness: Reheat on a sheet pan in a hot oven until warmed through and re-crisped, or use an air fryer. The microwave will warm it, but the gnocchi will soften.

Freezing: You can freeze leftovers, but the broccoli softens after thawing. If you do freeze, reheat from frozen in the oven on a sheet pan to bring back as much crispiness as possible.

Conclusion

This Crispy Sheet Pan Gnocchi is the kind of dinner that feels a little magical, golden gnocchi, crisp-edged broccoli, and savory sausage, all finished with lemon and Parmesan.

Try the Calabrian chili infused oil once and you will notice how much deeper the flavor tastes, then make it your own with different vegetables or heat levels. If you are planning a cozy weeknight menu, our Marry Me Chicken Pasta recipe for another comforting meal idea is a great next stop.

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