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Sheet pan gnocchi with sausage and broccoli, golden and crisp on a parchment-lined pan.

Sheet Pan Gnocchi with Sausage and Broccoli: 35-Minute Dinner

Golden, crisp-edged gnocchi, Italian chicken sausage, and broccoli roast together on one pan with garlic and Parmesan. A 35-minute weeknight dinner with 10 ingredients and one pan to wash.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Ingredients Method

Ingredients
  

  • 16 oz shelf-stable potato gnocchi one 16-oz package
  • 12 oz Italian chicken sausage sliced into 1/2-inch coins
  • 1 lb broccoli florets about 5 cups
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/4 cup Parmesan cheese finely grated
  • 1 tbsp lemon juice fresh

Method
 

  1. Heat oven to 425 °F. Line a large rimmed sheet pan with parchment.
  2. In a large bowl, toss the gnocchi, sausage, broccoli, olive oil, salt, black pepper, and red pepper flakes until evenly coated. Spread in a single layer on the prepared pan.
  3. Roast 12 minutes. Remove the pan, scatter the garlic over the top, stir gently, and spread back into a single layer.
  4. Roast 10-13 minutes more, until the gnocchi are golden and crisp at the edges, the broccoli is tender-crisp, and the sausage is cooked through (165 °F).
  5. Drizzle with lemon juice, sprinkle with Parmesan, and serve hot.