Sheet Pan Gnocchi Bake (Printable)

Pillowy gnocchi, savory sausage, and broccolini roasted to golden perfection in one pan. Ready in 35 minutes.

# What You Need:

→ Main Components

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

→ Seasonings and Oils

04 - 3 tbsp olive oil
05 - 1 tsp dried Italian herbs (oregano, basil, or mixed herbs)
06 - 1/2 tsp garlic powder
07 - 1/2 tsp crushed red pepper flakes
08 - 3/4 tsp kosher salt
09 - 1/2 tsp black pepper

→ Finishing

10 - 1/2 cup grated Parmesan cheese
11 - Fresh basil or parsley for garnish

# Directions:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a large bowl, combine gnocchi, sausage, and broccolini. Drizzle with olive oil, then sprinkle with Italian herbs, garlic powder, red pepper flakes, salt, and black pepper. Toss thoroughly until all ingredients are evenly coated.
03 - Spread the mixture evenly across the prepared baking sheet in a single layer to ensure proper roasting and browning.
04 - Roast for 20 to 25 minutes, stirring halfway through cooking, until gnocchi are golden and crisp, sausage is fully cooked, and broccolini is tender with slight charring.
05 - Remove from oven and immediately sprinkle with Parmesan cheese. Garnish with fresh basil or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • Everything roasts together on one pan, so there's barely any cleanup and zero juggling of pots.
  • The gnocchi get crispy on the outside while staying soft inside, which feels like a small miracle every time.
  • It tastes like you spent an hour in the kitchen, but you were really just chopping for ten minutes.
  • You can swap the sausage or vegetables based on what's actually in your fridge without losing any of the comfort.
02 -
  • Don't skip the parchment paper or you'll spend twenty minutes scraping stuck gnocchi off the pan.
  • Stirring halfway through is essential, otherwise the bottom layer will burn while the top stays pale.
  • Use shelf-stable gnocchi if you can find it, they crisp up better than the refrigerated kind which can get gummy.
  • If your broccolini stems are thick, slice them in half lengthwise so they cook at the same rate as the florets.
03 -
  • Toss the gnocchi with a tiny bit of cornstarch before roasting if you want them extra crispy on the outside.
  • Use spicy Italian sausage and add a squeeze of lemon at the end for a brighter, more dynamic flavor.
  • Double the recipe and use two sheet pans if you're feeding a crowd, just rotate them halfway through for even roasting.
  • Save any leftover roasted bits stuck to the parchment, they're the crispiest and most flavorful parts.
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