Sheet Pan Gnocchi Bake - Yummy With Mia

# What You'll Need:

→ Main

01 - 500 g (18 oz) store-bought potato gnocchi, shelf-stable or refrigerated

02 - 300 g (10 oz) Italian sausage, mild or spicy, casings removed, sliced or crumbled

03 - 250 g (9 oz) broccolini, trimmed and cut into bite-size pieces

→ Flavorings & 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

→ Finish

10 - 50 g (½ cup) grated Parmesan cheese

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

# Steps to Follow:

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 Italian herbs, garlic powder, red pepper flakes if desired, kosher salt, and black pepper. Toss thoroughly to coat evenly.

03 - Spread the ingredients evenly on the prepared baking sheet in a single layer to ensure optimal roasting.

04 - Roast for 20 to 25 minutes, stirring halfway through, until the gnocchi turn golden and crisp, the sausage is fully cooked, and the broccolini becomes tender with slight charring.

05 - Remove from oven, immediately sprinkle with grated Parmesan cheese, and garnish with fresh basil or parsley if desired. Serve hot.

# Additional Tips::

01 -

It's a complete meal that comes together in under 40 minutes with almost no cleanup.
Store-bought gnocchi does the heavy lifting, so you get that pillowy texture without the effort.
The sausage and broccolini caramelize right alongside everything else, creating pockets of crispy, savory goodness.

02 -

Stirring halfway through is non-negotiable—it's the difference between evenly caramelized and unevenly cooked.
Don't skip the parchment paper; it prevents sticking and makes cleanup genuinely effortless.

03 -