Sheet Pan Gnocchi Bake (Printable)

A savory mix of gnocchi, sausage, and broccolini roasted to golden, crisp perfection.

# Components:

→ 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)

# Method:

01 - Set the oven to 425°F and line a large rimmed baking sheet with parchment paper.
02 - In a large bowl, mix gnocchi, sausage, and broccolini. Drizzle with olive oil, add Italian herbs, garlic powder, red pepper flakes if using, salt, and black pepper. Toss thoroughly to coat.
03 - Spread the mixture evenly in a single layer on the prepared baking sheet to ensure even roasting.
04 - Bake for 20 to 25 minutes, stirring halfway through, until the gnocchi are golden and crisp, sausage is fully cooked, and broccolini is tender with slight charring.
05 - Remove from oven, immediately sprinkle with Parmesan cheese, garnish with fresh basil or parsley if desired, and serve hot.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less dishes and more time to actually enjoy dinner with people you care about.
  • It feels restaurant-quality but comes together in the time it takes to preheat your oven, making weeknight cooking feel possible.
  • The contrast between crispy edges and pillowy centers hits a comfort food sweet spot that never gets old.
02 -
  • If your gnocchi stick together before going on the pan, toss them in a tiny bit of cornstarch or extra oil beforehand; this prevents them from forming one giant clump in the oven.
  • Stirring halfway through isn't optional—it's the difference between everything roasting evenly and having half your pan golden while the other half is pale.
  • The sausage will render fat as it cooks, and that fat is liquid gold; don't drain it out, because it's what flavors and crisps everything else.
03 -
  • Pat your gnocchi completely dry before tossing; any excess moisture will make them steam instead of roast, and steamed gnocchi won't get those precious crispy edges.
  • Don't skip the halfway stir; this is what separates golden-brown perfection from unevenly cooked results.
  • If you make this ahead, you can prep everything in the bowl and refrigerate it for up to a few hours, then roast fresh when you're ready to eat.
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