Crispy Sheet Pan Gnocchi Recipe
Golden, crispy-edged potato gnocchi roasted with broccoli and Italian sausage, finished with lemon and Parmesan for a bright, savory weeknight dinner.
Equipment
- Sheet Pan
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
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, finely grated
- Salt
- Crushed red pepper optional
- 1 pound hot or sweet Italian sausage, casings removed
- 1/4 cup grated Parmesan plus more for serving
- 1/2 lemon
Instructions
Roast the gnocchi, broccoli, and sausage
- 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.
- 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.
- 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
- 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.
Notes
For best crispiness, don’t overcrowd the sheet pan; use two pans if needed and stir halfway through, then spread everything back into a single layer. Optional: broil for 2 minutes at the end and watch closely so the broccoli and garlic don’t burn.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.