Sheet Pan Gnocchi Bake (Printer-Friendly)

Pillowy gnocchi, savory sausage, and crisp broccolini roasted together to golden perfection in just 35 minutes.

# What You Need:

→ Main

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

→ Flavorings & Oils

04 - 3 tbsp olive oil
05 - 1 tsp dried Italian herbs (oregano, basil, or mixed herbs)
06 - ½ tsp garlic powder
07 - ½ tsp crushed red pepper flakes (optional)
08 - ¾ tsp kosher salt
09 - ½ tsp black pepper

→ Finish

10 - ½ cup grated Parmesan cheese
11 - Fresh basil or parsley, for garnish (optional)

# How to Cook:

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, sprinkle with Italian herbs, garlic powder, red pepper flakes (if using), salt, and black pepper. Toss well to coat evenly.
03 - Spread the mixture evenly on the prepared baking sheet, ensuring ingredients are in a single layer for optimal roasting.
04 - Roast for 20–25 minutes, stirring halfway, until the gnocchi are golden and crisp, the sausage is cooked through, and the broccolini is tender and slightly charred.
05 - Remove from the oven. Immediately sprinkle with Parmesan cheese. Garnish with fresh basil or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It's the kind of meal where everything cooks in one place, which means one sheet pan to wash and zero regrets.
  • Those golden, crispy gnocchi pieces hit differently when they're roasted instead of boiled, and honestly, it's a game changer once you discover it.
  • The broccolini gets these charred edges that taste almost like a secret snack you steal before plating.
02 -
  • Don't skip the halfway stir because the edges need rotating to get that even golden color and the sausage needs moving so it cooks through properly.
  • If you use refrigerated gnocchi instead of shelf-stable, pat them dry first because excess moisture keeps them from crisping up in the oven.
03 -
  • Space matters more than you think—if you crowd the pan, things steam instead of roast, so don't feel bad using two sheets if you need to.
  • Taste the seasoning before it goes in the oven because once everything is roasting, you can't adjust it, and generous seasoning is what makes simple ingredients sing.
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