Sheet-Pan Italian Sausage Gnocchi with Broccoli and Tomatoes

Serves 4 · 12 min prep · 30 min cook

Ingredients

• 1 lb shelf-stable potato gnocchi
• 1 lb Italian sausage links (mild or hot), sliced into 1-inch coins
• 4 cups broccoli florets
• 2 cups cherry tomatoes
• 1 medium red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/3 cup grated Parmesan cheese
• 1/4 cup fresh basil or parsley, chopped
• 2 tbsp (optional) balsamic glaze

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup. Pat the gnocchi dry if they seem damp.
2. 2In a large bowl toss the gnocchi, sliced sausage, broccoli, cherry tomatoes, and red onion with the olive oil, garlic powder, oregano, salt, black pepper, and red pepper flakes until everything is evenly coated.
3. 3Spread the mixture in a single layer on the sheet pan, making sure the sausage pieces have some space so they brown rather than steam. Roast for 15 minutes.
4. 4Remove the pan, toss everything with a spatula, and return to the oven for another 12–15 minutes until the gnocchi are golden and crisp at the edges, the sausage is cooked through and browned, and the broccoli is tender-charred.
5. 5If the tomatoes haven’t burst, gently press a few with the back of a spoon. Sprinkle the Parmesan evenly over the hot pan so it melts slightly.
6. 6Let the pan rest 2–3 minutes out of the oven. Taste a gnocchi and adjust seasoning with a pinch more salt if needed.
7. 7Scatter the fresh basil or parsley over the top and drizzle with balsamic glaze if using. Divide among plates or bowls and serve immediately while the gnocchi are still crispy.