Pin It My roommate burst into the kitchen one Thursday night, starving and impatient, while I stood staring into the fridge with zero plan. I grabbed gnocchi from the pantry, sausage from the bottom drawer, and broccolini I'd bought on a whim. Everything went on one pan, into the oven, and twenty-five minutes later we were fighting over the crispiest bits. That night taught me that sometimes the best meals come from necessity, not inspiration.
I made this for my sister after she had her second kid, and she texted me at midnight asking for the recipe. She said it was the first meal in weeks that didnt come from a box or a helpful neighbor. The simplicity hit different when youre exhausted, and I realized this dish had become my go-to for anyone who needed comfort without fuss.
Ingredients
- Store-bought potato gnocchi: Grab the shelf-stable kind if you can, it holds up better under high heat and gets those gorgeous crispy spots without falling apart.
- Italian sausage: I go for spicy when Im feeling bold, mild when Im cooking for a crowd, but either way, remove the casings so it crumbles and coats everything.
- Broccolini: The slender stems roast faster than regular broccoli and the florets char beautifully without going mushy.
- Olive oil: Dont skimp here, its what makes everything golden and keeps the gnocchi from sticking to the pan.
- Dried Italian herbs: A lazy pantry MVP that brings oregano, basil, and thyme all at once without opening three jars.
- Garlic powder: Fresh garlic burns too easily at this temperature, but powder gives you that savory backbone without the risk.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that sneaks up on you halfway through the bite.
- Kosher salt and black pepper: Season generously, these simple ingredients need bold flavor to shine.
- Grated Parmesan cheese: Toss it on right when the pan comes out so it melts into all the nooks and crannies.
- Fresh basil or parsley: A handful of green at the end makes it look like you spent an hour on presentation.
Instructions
- Preheat and Prep Your Pan:
- Crank your oven to 220°C (425°F) and line a big rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup laughably easy.
- Toss Everything Together:
- In a large bowl, combine the gnocchi, sausage, and broccolini, then drizzle with olive oil and sprinkle on the herbs, garlic powder, red pepper flakes, salt, and pepper. Use your hands if you want, it gets everything coated way better than a spoon.
- Spread It Out:
- Pour the whole mixture onto your prepared baking sheet and spread it into a single layer. Crowding means steaming, and we want crispy, golden edges.
- Roast Until Golden:
- Slide the pan into the oven and roast for 20 to 25 minutes, giving everything a good stir halfway through. Youre looking for golden gnocchi, cooked-through sausage, and broccolini with charred tips.
- Finish and Serve:
- Pull it out, shower it with Parmesan, and toss on some fresh basil or parsley if youve got it. Serve it straight from the pan if youre feeling casual.
Pin It My dad, who claims he doesnt like one-pan meals because they always taste like compromise, went back for thirds. He stood at the stove with the spatula, scraping up the crispy Parmesan bits stuck to the parchment, and finally admitted that maybe I was onto something. That quiet victory felt better than any compliment.
Swapping Ingredients Without Stress
Broccolini sold out? Use broccoli florets, asparagus, or even Brussels sprouts halved. I once used green beans and they came out with these incredible caramelized edges. If youre going vegetarian, plant-based sausage works fine, or skip it entirely and add thick-sliced mushrooms for that meaty texture. Just keep the roasting time the same and trust your eyes.
Making It Your Own
This recipe is more of a template than a rulebook. I've added cherry tomatoes in the last ten minutes for a burst of sweetness, swapped Parmesan for crumbled feta, and even tossed in a handful of spinach right when it came out of the oven. The high heat and good seasoning can handle almost anything you throw at it, so raid your fridge with confidence.
Serving and Storing
This is best eaten hot, straight off the pan, but leftovers reheat surprisingly well in a hot skillet to bring back the crisp. I avoid the microwave because it turns the gnocchi gummy. If youre meal prepping, store it in an airtight container for up to three days and crisp it back up in a 200°C (400°F) oven for about eight minutes.
- Pair it with a simple arugula salad dressed in lemon and olive oil.
- A crisp white wine like Pinot Grigio or a light beer cuts through the richness beautifully.
- If you want carbs on carbs, serve it with crusty bread to mop up every last bit.
Pin It This dish has pulled me out of countless weeknight slumps and impressed more guests than it has any right to. Keep the ingredients on hand, and youll never be more than half an hour from something deeply satisfying.
Recipe FAQ
- → Can I prepare this ahead of time?
Yes, you can assemble the ingredients on the baking sheet up to 2 hours ahead. Cover and refrigerate until ready to roast. Add a few extra minutes to the cooking time if roasting from cold.
- → What substitutions work for the sausage?
Use plant-based sausage for a vegetarian option, or substitute with sliced mushrooms, Italian chicken sausage, or ground turkey for a lighter version. Adjust seasonings as needed for different proteins.
- → How do I prevent the gnocchi from becoming mushy?
Spread ingredients in a single layer and don't overcrowd the sheet. Roasting at high heat helps the gnocchi crisp on the outside while staying tender inside. Avoid stirring more than once during cooking.
- → Can I use fresh gnocchi instead of shelf-stable?
Fresh gnocchi works well, but reduce roasting time by 5-10 minutes as it cooks faster than shelf-stable varieties. Start checking at 15 minutes to avoid overcooking.
- → What vegetables pair well with this dish?
Broccoli florets, asparagus, bell peppers, zucchini, or cherry tomatoes all roast beautifully alongside the gnocchi and sausage. Adjust cooking time slightly for denser vegetables like potatoes.
- → Is this dish gluten-free?
Traditional gnocchi contains gluten, but gluten-free versions are readily available at most grocery stores. Verify that your sausage is also gluten-free if needed, and check all labels for cross-contamination.