Sheet-Pan Crispy Gnocchi with Italian Sausage & Broccoli

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 lb shelf-stable potato gnocchi
• 12 oz spicy Italian sausage links
• 4 cups broccoli florets
• 1 pint cherry tomatoes
• 1 medium red onion
• 3 Tbsp extra-virgin olive oil
• 4 garlic cloves, minced
• 1 1/2 tsp dried Italian seasoning
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup freshly grated Parmesan
• 1/4 cup fresh basil leaves

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easier cleanup. Pat the gnocchi dry with a paper towel if they feel damp so they crisp instead of steam.
2. 2Slice the Italian sausage into 1/2-inch coins and scatter them across one half of the sheet pan. Add the broccoli florets and halved cherry tomatoes to the other half.
3. 3Thinly slice the red onion into half-moons and toss them onto the pan with the vegetables. Drizzle everything with the olive oil, then sprinkle on the minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper.
4. 4Use your hands or tongs to toss the gnocchi, sausage, and vegetables until evenly coated, then spread into a single layer so nothing is piled up. Roast for 18 minutes without stirring so the bottoms of the gnocchi begin to brown.
5. 5Remove the pan, flip the sausage pieces, and gently stir the gnocchi and vegetables. Return to the oven and roast another 10–12 minutes until the gnocchi are deeply golden and crisp on the edges, the sausage is cooked through, and the broccoli tips are lightly charred.
6. 6Taste a piece of gnocchi and broccoli; if needed, sprinkle a pinch more salt while everything is still hot. Scatter the grated Parmesan over the entire pan so it melts slightly from residual heat.
7. 7Tear the fresh basil leaves over the top and give everything one final gentle toss on the pan. Let rest 2 minutes so the cheese clings and the juices settle.
8. 8Divide among warm bowls, scraping up any crispy cheese bits from the pan. Serve immediately while the gnocchi are still crunchy outside and pillowy inside.