Sheet Pan Gnocchi Bake (Printable)

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

# 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 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.

# Expert Tips:

01 -
  • Everything roasts together so cleanup is just one pan and a bowl.
  • The gnocchi get crispy on the edges while staying soft inside, like little potato clouds with a crunch.
  • It tastes like you spent an hour in the kitchen but you were really just scrolling your phone while the oven worked.
  • You can swap out the sausage or veggies based on what's hiding in your fridge and it still works every time.
02 -
  • Don't skip the halfway stir or the bottom layer will char while the top stays pale and you'll end up with uneven texture.
  • If your gnocchi are frozen, no need to thaw them, just toss them in as is and add an extra 5 minutes to the roasting time.
  • Use a big enough pan or split the batch between two sheets, overcrowding turns this into a mushy mess instead of a crispy dream.
03 -
  • Use a light hand when stirring halfway through, you want to flip the ingredients not mash the gnocchi into the pan.
  • If you love extra crispy gnocchi, spread them in a single layer and resist the urge to stir too much, letting them sit undisturbed creates those golden crusts.
  • Save a little pasta water (or just a splash of the oil from the pan) to toss with leftovers when reheating, it brings back moisture and flavor.
Return