Sheet Pan Gnocchi Bake (Print Version)

Pillowy gnocchi, savory sausage, and tender broccolini roasted to golden perfection in one pan.

# What You'll 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 - 1/2 tsp garlic powder
07 - 1/2 tsp crushed red pepper flakes (optional)
08 - 3/4 tsp kosher salt
09 - 1/2 tsp black pepper

→ Finish

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

# How to Make It:

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.

# Additional Tips::

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to actually enjoy your evening.
  • The gnocchi gets crispy edges while staying pillowy inside, creating this textural magic that feels almost indulgent for a weeknight dinner.
  • You can have dinner on the table in under forty minutes without feeling like you've rushed or compromised on flavor.
02 -
  • Spreading ingredients in a single layer is non-negotiable—I learned this the hard way by piling things too high and ending up with steamed gnocchi instead of crispy ones.
  • Adding the Parmesan while everything's still hot means it actually melts and clings instead of just sitting there, making a real difference in how the final dish tastes.
03 -
  • Don't wash your broccolini until right before cutting—extra moisture is the enemy of that beautiful charred finish you're after.
  • If your sausage is very fatty, drain off excess oil halfway through roasting so the final dish doesn't feel heavy or greasy.
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