Pin It My Tuesday nights used to be chaos until I threw gnocchi, sausage, and broccolini onto a single sheet pan and let the oven do the heavy lifting. The smell that fills the kitchen—garlicky, herbaceous, with that unmistakable char—makes everyone wander in asking when dinner will be ready. It's the kind of meal that looks impressive but requires almost no skill, just a good toss and some patience. I've made it on nights when I'm too tired to think, and it never disappoints. One pan, one bowl, and you're golden.
I made this for my sister once when she dropped by unannounced, hungry and impatient. She stood in the kitchen skeptically watching me dump everything onto a tray, convinced it wouldn't be enough for a real meal. Twenty-five minutes later she was quiet, fork scraping the pan for the last bits of Parmesan-crusted gnocchi. She texted me the next week asking for the recipe, which made me laugh because there's barely a recipe to give. It's more about the method than anything fancy, and that's exactly why it stuck.
Ingredients
- Store-bought potato gnocchi: The shelf-stable kind works beautifully here and gets those crispy golden edges when roasted at high heat, no boiling required.
- Italian sausage: I use mild most nights, but spicy adds a nice kick if you're in the mood. Remove the casings so it crumbles and browns evenly across the pan.
- Broccolini: It chars faster than regular broccoli and the tender stems are just as good as the florets, plus it looks prettier on the plate.
- Olive oil: Don't skimp, this is what makes everything crisp and golden instead of steamed and sad.
- Dried Italian herbs: A solid everyday blend does the trick, I keep a jar by the stove and use it more than I'd like to admit.
- Garlic powder: Fresh garlic can burn at this temperature, so the powder gives you that warmth without any bitterness.
- Crushed red pepper flakes: Optional but I always add them because a little heat makes the whole dish come alive.
- Kosher salt and black pepper: Season generously, the gnocchi and sausage need it to really shine.
- Parmesan cheese: Freshly grated melts into the hot ingredients right out of the oven and creates these salty, nutty pockets of goodness.
- Fresh basil or parsley: A handful of torn herbs at the end makes it feel less like a weeknight scramble and more like a meal you meant to make.
Instructions
- Get the oven hot and ready:
- Preheat your oven to 220°C (425°F) and line a large rimmed baking sheet with parchment paper. This high heat is what gives the gnocchi their crispy edges and caramelizes the sausage.
- Toss everything together:
- In a large bowl, combine the gnocchi, sausage, and broccolini, then drizzle with olive oil and sprinkle with Italian herbs, garlic powder, red pepper flakes, salt, and black pepper. Use your hands or a spoon to toss until every piece is coated, it should glisten a bit.
- Spread it out:
- Pour the mixture onto your prepared baking sheet and spread it into a single layer, giving everything space to roast instead of steam. Crowding the pan means soggy gnocchi, and nobody wants that.
- Roast and stir:
- Slide the pan into the oven and roast for 20 to 25 minutes, stirring everything halfway through so it browns evenly. You'll know it's done when the gnocchi are golden, the sausage is cooked through, and the broccolini has those charred, crispy bits on the edges.
- Finish with cheese and herbs:
- Pull the pan out and immediately sprinkle the Parmesan over the top so it melts into the hot ingredients. Scatter fresh basil or parsley if you have it, then serve straight from the pan while it's still sizzling.
Pin It The first time I served this to friends, I plated it carefully and brought it to the table like I'd been fussing for an hour. Someone asked for the recipe and I hesitated, embarrassed to admit how absurdly simple it was. But that's the magic, it tastes like effort without requiring any, and it's become my go-to whenever I want to look like I have my life together. Now I just serve it straight from the pan and let everyone dig in, because pretending was exhausting and the compliments come either way.
How to Customize This Dish
I've swapped broccolini for regular broccoli florets, asparagus, and even Brussels sprouts depending on what I had around, and it's always worked. If you want to go vegetarian, skip the sausage and add sliced mushrooms or chunks of zucchini for bulk and flavor. I've also tossed in cherry tomatoes in the last 10 minutes of roasting, they burst and add a sweet, tangy juice that coats everything. The base is forgiving, so treat it like a template and make it your own based on the season or your cravings.
Pairing and Serving Suggestions
This is hearty enough to stand alone, but I'll sometimes serve it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A crisp white wine like Pinot Grigio or a light lager works beautifully alongside, especially if you're sharing it with people. Leftovers reheat surprisingly well in a hot skillet, which crisps everything back up and makes it taste freshly roasted. I've even eaten it cold straight from the fridge the next morning, standing at the counter with a fork, and it still tasted like a win.
Storage and Make-Ahead Tips
You can prep the ingredients ahead by tossing everything together in the bowl and storing it covered in the fridge for a few hours before roasting. Leftovers keep in an airtight container in the fridge for up to three days, though the gnocchi lose some of their crispness. To bring them back to life, reheat in a skillet over medium-high heat with a drizzle of oil until they sizzle and crisp up again.
- If you're meal prepping, roast the whole batch and portion it into containers for easy weekday lunches.
- Freeze cooked portions in freezer-safe bags for up to a month, then reheat in the oven at 200°C until warmed through.
- Don't add the Parmesan and fresh herbs until just before serving if you're making it ahead, they taste best when fresh.
Pin It This dish has saved more of my weeknights than I can count, and it's become one of those recipes I make without thinking, muscle memory taking over. I hope it does the same for you when you need something warm, satisfying, and ridiculously easy.
Recipe FAQs
- → Can I use fresh gnocchi instead of store-bought?
Yes, fresh gnocchi works well. Use approximately the same weight and reduce roasting time slightly, as fresh gnocchi cooks faster than shelf-stable varieties. Check for doneness around 15-18 minutes.
- → What vegetables can I substitute for broccolini?
Broccoli florets, asparagus, green beans, or bell peppers work excellently. Cut into similar-sized pieces for even cooking. You can also add zucchini, mushrooms, or cherry tomatoes for variety.
- → How do I make this vegetarian?
Replace the Italian sausage with plant-based sausage, or omit it entirely and add sliced mushrooms, sun-dried tomatoes, or artichoke hearts for heartiness and umami flavor.
- → Can I prepare this ahead of time?
You can assemble the mixture in the bowl up to 2 hours ahead and refrigerate. Spread on the baking sheet just before roasting, and add 2-3 minutes to the cooking time if the mixture is cold.
- → What wine pairs best with this dish?
A crisp white wine like Pinot Grigio complements the savory sausage and herbs beautifully. Alternatively, a light Italian white such as Vermentino or Gavi works wonderfully.
- → How do I know when the gnocchi is done roasting?
The gnocchi should be golden brown and slightly crispy on the edges. The sausage will be cooked through and no longer pink, and the broccolini will be tender with some charring on the edges.