Sheet Pan Gnocchi Bake (Printable)

Pillowy gnocchi, savory sausage, and tender broccolini roasted together for an effortless, golden one-pan meal.

# 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 - 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)

# Directions:

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 -
  • One pan means one quick wash, leaving you more time to actually enjoy dinner instead of scrubbing dishes.
  • The gnocchi get these incredible crispy edges you never knew you needed in your life.
  • Its flexible enough to handle whatever vegetables or sausage you find on sale.
  • Weeknight friendly but impressive enough that it feels like you tried harder than you did.
02 -
  • Dont skip the parchment paper, I tried using foil once and half the gnocchi welded themselves to the pan.
  • Stir halfway through or the bottom layer will crisp too much while the top stays pale and sad.
  • If your broccolini stems are thick, slice them lengthwise so they cook at the same rate as the florets.
  • Let the pan rest for a minute before serving, the Parmesan needs a moment to melt and cling.
03 -
  • Use a rimmed baking sheet, not a flat one, or youll have olive oil running onto your oven floor.
  • If your gnocchi are frozen, toss them straight onto the pan without thawing, they crisp up even better.
  • For extra indulgence, drizzle with balsamic glaze right before serving, it adds a sweet-tart punch that feels fancy.
  • Double the recipe and use two pans if feeding a crowd, just rotate them halfway through for even roasting.
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