Sprig Originals's kitchen / Sheet-Pan Gnocchi with Italian Sausage and Broccoli
Sheet-Pan Gnocchi with Italian Sausage and Broccoli
By Sprig Originals · with credit
Adapted from cookingclassy.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Pillowy gnocchi crisp up at the edges while Italian sausage renders its flavorful fat over broccoli that chars just enough at the tips. Starch, protein and vegetable, all on one tray in about 35 minutes.
Ingredients
- 16 oz shelf-stable or refrigerated potato gnocchi
- 1 lb broccoli heads, cut into bite-size florets
- 3 Tbsp olive oil
- 1 Tbsp minced garlic (about 3 cloves)
- salt and black pepper, to taste
- 1 lb hot or mild Italian sausage
- 1/3 cup finely grated parmesan
Instructions
- Heat your oven to 425°F. Coat a large rimmed baking sheet (about 18 by 13 inches) with non-stick spray so the gnocchi don't stick.
- Tip the gnocchi and broccoli onto the pan. Scatter over the garlic, season generously with salt and pepper, then drizzle with the 3 tablespoons olive oil and toss with your hands until everything is glossy. Spread it into a single even layer.
- Pinch the sausage into rough 1-inch pieces and dot them all over the gnocchi and broccoli, leaving a little space around each one so they brown rather than steam.
- Roast for about 20 minutes, until the sausage is cooked through (165°F at the center), the broccoli tips are browned and the gnocchi are golden in spots.
- Pull the pan out and shower the parmesan over everything while it's still hot. Serve straight from the tray.
Chef's tips
- Don't boil the gnocchi first — they go on the pan dry and straight from the package, which is how they get those crisp golden edges.
- If your sausage is very lean, add an extra drizzle of oil; the rendered fat is what seasons the broccoli.
- Crowding is the enemy. Use the biggest sheet pan you own, or split everything across two pans on separate racks.
- A pinch of red pepper flakes with the garlic, or a squeeze of lemon at the end, both work well if you like a sharper finish.
Nutrition (per serving, estimated)
573calories
33gprotein
35gcarbs
35gfat
Estimates only — values vary with brands and portions.
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