Save to Pinterest I stumbled onto this sheet pan gnocchi bake on a Wednesday night when the fridge was half-empty and my energy was running on fumes. I tossed what I had onto a tray, slid it into the oven, and twenty minutes later pulled out something that looked like I'd actually tried. The gnocchi had crisped up at the edges, the sausage released its oils into every corner, and the broccolini charred just enough to taste like intention. It's been my fallback ever since.
The first time I made this for friends, I was nervous because it felt too simple to serve guests. But when I set the hot tray on the table and everyone leaned in to smell the garlic and herbs, I realized simplicity is exactly what people crave. We ate straight from the pan with forks, passing the Parmesan around like a peace offering. One friend asked for the recipe before we'd even finished eating.
Ingredients
- Potato gnocchi: The pillowy base of this dish, it crisps beautifully in high heat and soaks up all the savory drippings from the sausage.
- Italian sausage: Adds richness and depth, whether you go mild or spicy, and the fat it releases helps everything else on the pan caramelize.
- Broccolini: Roasts into tender, slightly charred bites that balance the richness with a hint of bitterness and crunch.
- Olive oil: Coats everything evenly and encourages that golden, crispy finish you want on the gnocchi and sausage.
- Dried Italian herbs: A simple sprinkle brings warmth and familiarity without needing to chop fresh herbs mid-week.
- Garlic powder: Distributes evenly and toasts into the oil, giving every bite a mellow garlic backbone.
- Crushed red pepper flakes: Optional but worth it if you like a gentle kick that doesn't overpower the dish.
- Kosher salt and black pepper: Essential for drawing out flavor and balancing the richness of the sausage and cheese.
- Parmesan cheese: Sprinkled at the end, it melts slightly and adds a salty, nutty finish that ties everything together.
- Fresh basil or parsley: A handful of green at the end makes it look intentional and adds a bright, herbal note.
Instructions
- Get the oven ready:
- Preheat your oven to 220°C (425°F) and line a large rimmed baking sheet with parchment paper. The high heat is what gives the gnocchi their crispy edges and caramelizes the sausage.
- Toss everything together:
- In a large bowl, combine the gnocchi, sausage, and broccolini, then drizzle with olive oil and sprinkle with Italian herbs, garlic powder, red pepper flakes, salt, and pepper. Toss until every piece is lightly coated, which ensures even roasting and flavor in every bite.
- Spread it out:
- Pour the mixture onto your prepared baking sheet and spread it into a single layer, giving each piece space to roast instead of steam. Crowding the pan will make everything soggy instead of crisp.
- Roast and stir:
- Slide the tray into the oven and roast for 20 to 25 minutes, stirring halfway through so the gnocchi brown evenly and the sausage cooks all the way. You'll know it's done when the gnocchi are golden, the sausage is cooked through, and the broccolini has charred tips.
- Finish and serve:
- Pull the tray from the oven and immediately sprinkle the Parmesan over the hot ingredients so it melts slightly. Garnish with fresh basil or parsley if you have it, then serve straight from the pan while it's still steaming.
Save to Pinterest One night I made this after a long day and sat down to eat it alone at the kitchen counter. The crispy gnocchi, the way the Parmesan melted into the warm broccolini, the slight heat from the red pepper, it all reminded me that feeding yourself well doesn't require an audience. Sometimes the best meal is the one you make just because you deserve it.
Swapping Ingredients
If broccolini isn't available, broccoli florets or trimmed asparagus work beautifully and roast in about the same time. I've also used sliced bell peppers and cherry tomatoes when I wanted more color on the plate. For a vegetarian version, skip the sausage and add thick slices of mushrooms or crumbled plant-based sausage, both of which brown nicely and add umami. You can even toss in a handful of halved Brussels sprouts if you want something heartier and slightly bitter to balance the richness.
What to Serve Alongside
This dish is filling on its own, but a simple arugula salad with lemon and olive oil cuts through the richness and adds freshness. A slice of crusty bread is perfect for scooping up any bits of crispy cheese or herbs left on the plate. If you want to make it feel more like a dinner party, pour a crisp white wine like Pinot Grigio or a light red like Chianti. I've also served it with a side of garlic bread, which is probably overkill but no one has ever complained.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the gnocchi will lose some of their crispness. To reheat, spread them on a baking sheet and warm in a 200°C (400°F) oven for about 10 minutes, which brings back some of that golden texture. You can also reheat in a skillet over medium heat with a drizzle of olive oil, stirring occasionally until everything is hot and the edges crisp up again.
- Store in a sealed container and refrigerate within two hours of cooking.
- Reheat in the oven or skillet, not the microwave, to avoid sogginess.
- Add a fresh sprinkle of Parmesan and herbs after reheating to refresh the flavors.
Save to Pinterest This sheet pan gnocchi bake has earned its place in my weekly rotation because it delivers comfort without demanding much in return. Make it on a night when you need something easy, and let the oven do the work while you finally sit down.
Recipe Questions & Answers
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works beautifully. It may cook slightly faster, so check at 18-20 minutes to ensure it doesn't overcook. The texture will be even more tender.
- → What can I substitute for broccolini?
Broccoli florets, asparagus, or Brussels sprouts are excellent alternatives. Cut vegetables to similar sizes to ensure even roasting. Adjust cooking time if needed based on the vegetable chosen.
- → How do I make this vegetarian?
Replace Italian sausage with plant-based sausage or add sliced mushrooms, chickpeas, or cubed halloumi cheese for protein. The cooking time and method remain the same.
- → Why isn't my gnocchi getting crispy?
Ensure your oven is fully preheated to 220°C (425°F) and spread ingredients in a single layer without overcrowding. Excess moisture prevents crisping, so avoid overlapping pieces on the pan.
- → Can I prepare this ahead of time?
You can prep and toss all ingredients up to 4 hours ahead, then refrigerate. Let the mixture come to room temperature for 10 minutes before roasting to ensure even cooking.
- → What type of sausage works best?
Sweet or spicy Italian sausage both work wonderfully. You can also use chicken sausage for a lighter option. Remove casings and crumble or slice before tossing with other ingredients.