Pin It My roommate once called this dish "the lazy genius dinner," and honestly, she wasn't wrong. I'd tossed everything onto one pan after a long shift, slid it into the oven, and twenty minutes later we were fighting over the crispiest gnocchi bits. The sausage fat had pooled around the edges, turning those little potato pillows into golden, crunchy treasures. It's the kind of meal that makes you look like you tried harder than you did.
I made this for my brother when he visited last fall, and he stood at the counter eating straight off the pan with a fork. He kept saying he didn't realize gnocchi could taste like this, all caramelized and savory instead of the boiled, butter-tossed version we grew up with. I had to physically move the pan to the table so we could sit down like adults. The broccolini had these charred, almost smoky tips that he kept picking out first.
Ingredients
- Store-bought potato gnocchi: The shelf-stable kind works perfectly here and gets crispier than fresh, plus you don't have to worry about it going bad in the fridge.
- Italian sausage: I prefer the kind with fennel seeds because they perfume the whole pan, but mild or spicy both work depending on your mood.
- Broccolini: It roasts faster than regular broccoli and the stems stay tender, so you don't have to peel or trim much.
- Olive oil: Don't skimp, it's what makes everything golden and prevents sticking, plus it carries all the garlic and herb flavors.
- Dried Italian herbs: I keep a jar of mixed herbs just for this, but honestly, oregano alone does the job if that's all you have.
- Garlic powder: Fresh garlic burns too easily at high heat, the powder gives you that flavor without the bitterness.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that makes the dish feel more grown-up.
- Parmesan cheese: Grate it fresh if you can, it melts into the hot gnocchi and creates little salty pockets of flavor.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a large baking sheet with parchment paper. The high heat is what makes the magic happen, so don't be tempted to lower it.
- Toss Everything Together:
- In a big bowl, combine the gnocchi, sausage, and broccolini, then drizzle with olive oil and sprinkle all your seasonings over the top. Use your hands to toss it well, making sure every piece gets coated, it only takes a minute and feels satisfying.
- Spread on the Pan:
- Dump the mixture onto your prepared sheet and spread it into a single layer, giving everything space to roast instead of steam. If it's crowded, the gnocchi won't crisp up and you'll miss out on the best part.
- Roast and Stir:
- Slide the pan into the oven and roast for 20 to 25 minutes, stirring everything around at the halfway mark so it browns evenly. You'll know it's ready when the gnocchi are golden, the sausage is cooked through, and the broccolini has those dark, caramelized edges.
- Finish and Serve:
- Pull it out, immediately scatter Parmesan over the top so it melts into everything, and add fresh herbs if you're feeling fancy. Serve it straight from the pan if you want, no one will judge you.
Pin It The first time I brought this to a potluck, someone asked if I'd catered it. I laughed so hard I almost choked on my wine. It's just gnocchi and sausage on a pan, but something about the way it looks, all golden and jumbled together with that Parmesan melting on top, makes people think you spent hours. I didn't correct them.
What to Do with Leftovers
Leftovers reheat surprisingly well in a hot skillet with a drizzle of olive oil, which brings back some of that crispness. I've also eaten it cold straight from the fridge for breakfast, which sounds weird but tastes like a savory hash. If you have a lot left over, stir it into beaten eggs and bake it as a frittata, it's a completely different meal that uses up every last bit.
Swaps and Adjustments
You can absolutely make this vegetarian by swapping the sausage for thick-sliced mushrooms or even chickpeas, though you'll want to add a bit more salt and maybe some smoked paprika for depth. Asparagus or green beans work in place of broccolini, just cut them into similar-sized pieces so they roast evenly. I've also used cherry tomatoes in the summer, they burst and create a jammy sauce that clings to the gnocchi.
Serving Suggestions
This is hearty enough to stand alone, but a simple arugula salad with lemon juice cuts through the richness if you want something fresh on the side. A crisp white wine like Pinot Grigio is perfect, or even a light red if that's more your style. If you're feeding kids, they'll eat this faster than you can say dinner's ready, especially if you let them sprinkle extra cheese on top.
- Serve with crusty bread to soak up any olive oil and sausage drippings left on the pan.
- Add a squeeze of lemon juice over the finished dish for a bright, acidic pop.
- Double the batch if you're feeding more than four, it reheats beautifully and tastes even better the next day.
Pin It Some nights you just need dinner to come together without thinking too hard, and this is that dish. It's become my default when I'm too tired to plan but still want something that feels like a real meal.
Recipe FAQs
- → Can I use frozen gnocchi instead of shelf-stable?
Yes, frozen gnocchi works well. Thaw it first or add a few extra minutes to roasting time if roasting from frozen. Pat dry before tossing with seasonings to prevent excess moisture.
- → What sausage varieties pair best with this dish?
Italian sausage—mild or spicy—is the classic choice. For variation, try fennel-forward sausage or hot Italian sausage for heat. Turkey or chicken sausage offers lighter alternatives.
- → How do I make this vegetarian?
Omit the sausage and add sliced mushrooms, sun-dried tomatoes, or roasted red peppers. Plant-based sausage alternatives also work well and roast beautifully alongside the vegetables.
- → Can I prep ingredients ahead of time?
Yes, combine gnocchi, vegetables, and seasonings in a bowl up to 4 hours ahead. Store covered in the fridge. Add olive oil just before roasting to prevent sogginess.
- → What vegetables work as substitutes for broccolini?
Broccoli florets, asparagus, green beans, or zucchini all roast beautifully. Keep pieces similar in size for even cooking. Brussels sprouts add a delicious caramelized flavor.
- → Why stir halfway through roasting?
Stirring ensures even browning and prevents sticking. It helps the gnocchi and sausage develop golden, crispy edges while keeping ingredients from drying out on one side.