Sheet Pan Gnocchi Bake

# What You'll Need:

→ Main Components

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

→ Seasonings & 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

→ Finishing

10 - ½ cup grated Parmesan cheese

11 - Fresh basil or parsley, for garnish (optional)

# How-To Steps:

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 -

The gnocchi transforms into these golden crispy pillows while staying soft inside, a texture combination that feels completely indulgent but requires zero effort
Everything happens on one pan, meaning you can pour a glass of wine and put your feet up while the oven does the heavy lifting

02 -

I learned the hard way that overcrowding the pan leads to soggy, steamed gnocchi instead of the crispy golden nuggets you want. Use two pans if necessary.
Stirring halfway through is non-negotiable. This ensures even cooking and gives all the gnocchi a chance to get direct pan contact.

03 -