Save to Pinterest There's something almost magical about the moment when a sheet pan comes out of the oven and your kitchen fills with that golden, savory aroma—the sausage crisped at the edges, the gnocchi puffed and toasted, the broccolini charred just enough. I discovered this particular combination on a Tuesday night when I was determined not to dirty more than one dish, and somehow, all the flavors just sang together in a way that felt almost accidental. My partner actually called it "the dinner that changed everything" (their words, not mine), which might be overdramatic, but fair.
I made this for my sister's impromptu dinner party last fall, and she couldn't believe I'd pulled it together while she was helping set the table. The best compliment came when someone asked if I'd been planning it all day—nope, just 35 minutes and one pan standing between me and chaos.
Ingredients
- Store-bought potato gnocchi (500g): Using shelf-stable gnocchi saves you an hour and honestly, the quality is excellent these days. Toss it straight from the bag into the pan without thawing.
- Italian sausage (300g): Remove the casings and break it into bite-sized pieces or thin slices so it crisps up beautifully. Mild or spicy works depending on your heat tolerance.
- Broccolini (250g): Cut into generous bite-sized pieces so they don't disappear during roasting. If you can't find broccolini, broccoli florets or asparagus work just as well.
- Olive oil (3 tbsp): This is your ticket to golden, crispy edges on everything. Don't skimp here.
- Italian herbs (1 tsp): A dried blend of oregano and basil, or just use oregano if that's what you have. Fresh herbs are nice at the end, but dried at the start builds flavor throughout.
- Garlic powder (½ tsp): Adds depth without any prep work. If you want fresh garlic, mince 2 cloves and toss it in.
- Red pepper flakes (½ tsp, optional): I leave this in for warmth, but skip it if spicy isn't your thing.
- Kosher salt and black pepper (¾ tsp and ½ tsp): Taste as you go and adjust. Sausage already has salt, so don't overdo it.
- Parmesan cheese (50g): The sharp, salty finish that ties everything together. Freshly grated makes a difference.
- Fresh basil or parsley: Optional but worth the two minutes it takes to tear or chop some.
Instructions
- Heat your oven and prep your stage:
- Set your oven to 220°C (425°F) and line a large rimmed baking sheet with parchment paper. This is your mise en place moment—everything ready to go.
- Build the mixture:
- In a large bowl, combine the gnocchi straight from the bag, the sausage pieces, and your prepared broccolini. It'll look like a lot, but trust it.
- Dress it all:
- Drizzle everything with olive oil, then sprinkle over the herbs, garlic powder, red pepper flakes, salt, and pepper. Toss with your hands or tongs until every piece is coated. You want the gnocchi to glisten.
- Spread and roast:
- Spread the mixture in a single layer on your baking sheet—don't overcrowd it. Roast for 20–25 minutes, stirring everything halfway through. You're looking for golden gnocchi, cooked-through sausage, and broccolini that's tender with charred edges.
- Finish strong:
- Straight out of the oven, shower it with Parmesan cheese while everything's hot so it melts slightly. Add fresh herbs if you have them. Serve immediately.
Save to Pinterest I'll never forget my dad tasting this for the first time and saying, "Wait, this is just one pan?" There's a quiet joy in watching someone realize that simple doesn't mean boring.
Why Store-Bought Gnocchi Is Your Secret Weapon
The first time I made gnocchi from scratch, I spent three hours on potato ricer technique and ended up with lumpy results. Now I buy the good stuff in bulk and feel zero guilt about it. Store-bought gnocchi is already perfectly tender, and the roasting actually improves it by adding texture you'd never achieve at home. It absorbs the flavors around it without falling apart.
The Sausage-to-Everything Ratio
I used to think sausage was just a side player, but when you break it into small pieces and let it roast, it becomes the flavor backbone of the whole dish. The rendered fat coats the gnocchi, the sausage pieces get crispy at the edges, and somehow 300g feels like plenty for four people. It's the quiet hero that makes people ask for seconds.
Timing and Temperature Tricks
The oven temperature matters more than you'd think for this one. At 220°C (425°F), everything finishes at roughly the same time—the sausage cooks through, the gnocchi crisps up, and the broccolini gets that perfect tender-charred combo. Lower and it takes forever. Higher and the sausage burns before the gnocchi browns.
- If your broccolini looks too charred at the 20-minute mark, pull the pan out and add the Parmesan—don't wait the full 25 minutes.
- Spread everything in a genuine single layer; stacking means steaming instead of roasting.
- Parmesan goes on while it's hot enough to slightly melt and cling to everything.
Save to Pinterest This is the kind of dish that reminds you why cooking at home matters—it's fast, it's real, and it brings people to the table hungry. Make it once and it'll become a regular rotation.
Common Recipe Questions
- → Can I use fresh gnocchi instead of store-bought?
Yes, fresh gnocchi works well but may require slight adjustments in cooking time to avoid overcooking or sogginess.
- → How do I ensure the gnocchi gets crispy?
Spread the gnocchi evenly in a single layer and roast at a high temperature without overcrowding to achieve a golden, crisp texture.
- → What can I substitute for broccolini?
Broccoli florets or asparagus make great alternatives, offering similar textures and roasting qualities.
- → Is it possible to make this vegetarian?
Absolutely, replace the sausage with plant-based options or add sliced mushrooms for a hearty flavor.
- → Can this dish be prepared ahead of time?
You can assemble the ingredients on the sheet pan in advance and store them refrigerated, then roast when ready to serve.
- → What herbs complement this combination best?
Italian herbs such as oregano, basil, and parsley enhance the flavors nicely, both in the roasting stage and as a garnish.