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Sheet Pan Gnocchi with Sausage and Broccoli Recipe

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4.3 from 10 reviews

This Sheet Pan Gnocchi with Sausage and Broccoli is a delicious and easy one-pan meal combining tender potato gnocchi, flavorful Italian sausage, and crisp roasted broccoli. Perfect for a quick weeknight dinner, it bakes in just 35 minutes, delivering a satisfying balance of savory, cheesy, and garlicky flavors with minimal cleanup.

Ingredients

Produce

  • 1 lb. broccoli heads, cut into bite-size pieces (large stem reserved for another use)
  • 1 Tbsp minced garlic (about 3 cloves)

Meat

  • 1 lb. hot or mild Italian sausage

Dairy

  • 1/3 cup fine grated Parmesan cheese

Pantry

  • 16 oz. shelf stable potato gnocchi (or refrigerated gnocchi)
  • 3 Tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the Oven: Heat your oven to 425°F (220°C). Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray to prevent sticking and make cleanup easier.
  2. Prepare Gnocchi and Broccoli: Place the gnocchi and bite-sized broccoli pieces on the baking sheet. Sprinkle the minced garlic evenly over them. Season with salt and black pepper to your preference. Drizzle the olive oil evenly on top, then toss everything gently to coat well. Spread the mixture out in an even layer on the sheet.
  3. Add Sausage: Break the Italian sausage into roughly 1-inch pieces and dot them evenly over the gnocchi and broccoli mixture.
  4. Bake: Place the baking sheet in the preheated oven and bake for about 20 minutes, or until the sausage is fully cooked and the broccoli has slightly browned edges.
  5. Finish with Parmesan: Remove the sheet pan from the oven and immediately sprinkle the grated Parmesan cheese over the hot gnocchi, broccoli, and sausage mixture. Serve warm and enjoy!

Notes

  • You can use hot or mild Italian sausage depending on your spice preference.
  • Broccoli stems can be saved and used in soups or stir-fries to reduce waste.
  • If using refrigerated gnocchi, cooking time remains the same, but shelf stable gnocchi may need slightly more time if bigger pieces.
  • For a vegetarian version, substitute sausage with plant-based sausage or crumbled tofu.
  • Make sure to use a rimmed baking sheet to prevent any oil or juices from spilling over.

Find it online: https://cookedbygrace.com/sheet-pan-gnocchi-with-sausage-and-broccoli-recipe/