Save to Pinterest The smell of broccolini blistering in a hot oven always pulls me back to a tiny apartment kitchen where I first discovered that gnocchi doesn't actually need to be boiled. My roommate at the time tossed a package of shelf-staight gnocchi onto a sheet pan with whatever vegetables we had, and thirty minutes later we were eating something that tasted like it came from an Italian grandmother's kitchen. That night changed everything about how I approach weeknight cooking.
Last Tuesday I made this for my sister who swears she can't cook anything beyond toast. She stood watching through the oven door as the gnocchi started to brown and the sausage rendered its fat into the broccolini. When I pulled that sizzling pan out and the Parmesan hit the hot surface, creating that incredible melted crust, she actually gasped. We ate standing up at the counter because neither of us wanted to bother with plates.
Ingredients
- Store-bought potato gnocchi: I've tried both shelf-stable and refrigerated versions, and honestly they both work beautifully here. The key is not overcrowding the pan so each piece gets proper contact with the hot surface.
- Italian sausage: The casing needs to go. I usually slice it into coins or crumble it by hand depending on my mood. Spicy sausage adds this wonderful kick that cuts through the mild gnocchi.
- Broccolini: Its delicate stems and florets roast beautifully, becoming tender and slightly sweet. If you can't find it, regular broccoli florets work just fine.
- Olive oil: Don't be shy here. The gnocchi needs that fat to crisp up properly. Three tablespoons might feel generous but trust me.
- Italian herbs and garlic powder: Dried herbs actually work better than fresh here since they're roasting at high heat. They get concentrated and deeply savory.
- Red pepper flakes: Even if you're sensitive to heat, add just a pinch. It wakes up the whole dish and balances the richness of the sausage and cheese.
- Grated Parmesan: Sprinkle this while the pan is still hot from the oven. Watch it melt into those crispy crevices and thank me later.
Instructions
- Get your oven ready:
- Preheat to 425°F and line a large rimmed baking sheet with parchment paper. This saves you from scrubbing later.
- Toss everything together:
- In a large bowl, combine the gnocchi, sausage, and broccolini. Drizzle with olive oil and add all your seasonings. Use your hands to toss everything until well coated.
- Spread evenly:
- Arrange the mixture on your prepared baking sheet in a single layer. This is crucial for proper roasting. If it's crowded, the gnocchi will steam instead of crisp.
- Roast until golden:
- Bake for 20 to 25 minutes, stirring halfway through. You want the gnocchi to be golden and slightly crisp, the sausage fully cooked, and the broccolini tender with some charred edges.
- Finish with cheese:
- Remove from the oven and immediately sprinkle with Parmesan. The residual heat will melt it beautifully. Garnish with fresh herbs if you have them.
Save to Pinterest This has become my go-to when friends drop by unexpectedly. There's something magical about pulling a bubbling, golden sheet pan from the oven that makes people feel taken care of. My neighbor now texts me ahead of time just to ask what's for dinner.
The Art of Substitutions
I've made endless versions of this depending on what's in the fridge. Mushrooms work wonderfully in place of sausage for a vegetarian version, or you can use both if you're feeling indulgent. Asparagus is another great swap for broccolini when it's in season.
Wine Pairing Magic
A crisp Pinot Grigio cuts through the richness perfectly. The wine's acidity balances the salty Parmesan and spicy sausage while complementing the roasted vegetables. I pour a glass while it cooks and another with dinner.
Make Ahead Wisdom
You can combine everything in the bowl up to an hour before baking and keep it covered on the counter. Just don't add the salt until you're ready to roast, or it'll draw out moisture and make everything soggy.
- The leftovers reheat surprisingly well in a 350°F oven for about 10 minutes
- This freezes beautifully if you want to meal prep for busy weeks
- The Parmesan is best added fresh when reheating to maintain that crispy texture
Save to Pinterest Some of the best meals aren't about fancy techniques or expensive ingredients. They're about throwing things on a pan and letting heat and time work their magic. This recipe is proof of that.
Recipe FAQs
- → Can I use frozen gnocchi for this dish?
Yes, frozen gnocchi works perfectly. No need to thaw—just toss them directly with the other ingredients and proceed with the instructions. They may need an extra 2-3 minutes of roasting time.
- → What can I substitute for broccolini?
Broccoli florets, asparagus, green beans, or Brussels sprouts all work wonderfully. Cut vegetables into similar-sized pieces to ensure even cooking alongside the gnocchi and sausage.
- → How do I make this vegetarian?
Replace the Italian sausage with plant-based sausage or omit it entirely. Add sliced mushrooms, cherry tomatoes, or chickpeas for extra protein and heartiness.
- → Can I prepare this ahead of time?
You can toss all ingredients together and refrigerate for up to 4 hours before baking. Bring to room temperature for 10 minutes before roasting, and you may need to add 3-5 minutes to the cooking time.
- → Why is my gnocchi not getting crispy?
Ensure your oven is fully preheated to 220°C (425°F) and spread ingredients in a single layer without overcrowding. Overcrowding creates steam, preventing crisping. Use a large baking sheet or two smaller ones if needed.
- → What pairs well with this dish?
Serve with a simple arugula salad dressed with lemon vinaigrette, crusty bread to soak up any pan juices, or roasted garlic bread. A crisp white wine like Pinot Grigio complements the flavors beautifully.