Sheet Pan Gnocchi Bake (Print Version)

Pillowy gnocchi, savory sausage, and roasted broccolini combine in this effortless one-pan Italian-inspired comfort dish.

# What You Need:

→ Main

01 - 18 oz store-bought potato gnocchi (shelf-stable or refrigerated)
02 - 10 oz Italian sausage (mild or spicy), casings removed, sliced or crumbled
03 - 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 - 1/2 tsp garlic powder
07 - 1/2 tsp crushed red pepper flakes (optional)
08 - 3/4 tsp kosher salt
09 - 1/2 tsp black pepper

→ Finish

10 - 1/2 cup grated Parmesan cheese
11 - Fresh basil or parsley, for garnish (optional)

# How-To Steps:

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 with Italian herbs, garlic powder, red pepper flakes (if using), salt, and black pepper. Toss well to coat evenly.
03 - Spread the mixture evenly on the prepared baking sheet, ensuring ingredients are in a single layer for optimal roasting.
04 - Roast for 20–25 minutes, stirring halfway, until the gnocchi are golden and crisp, the sausage is cooked through, and the broccolini is tender and slightly charred.
05 - Remove from the oven. Immediately sprinkle with Parmesan cheese. Garnish with fresh basil or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is just tossing parchment paper and you're done.
  • The gnocchi get crispy on the outside and stay soft inside, better than any stovetop method I've tried.
  • It's flexible enough to use whatever vegetables or sausage you have lying around.
  • You can prep it in the time it takes the oven to preheat.
02 -
  • Don't skip the halfway stir or the bottom layer will burn while the top stays pale.
  • If your gnocchi are frozen, don't thaw them first, they'll get mushy and won't crisp properly.
  • Make sure your baking sheet has a rim or the olive oil will drip into your oven and smoke.
03 -
  • Use a light-colored baking sheet if you have one, dark pans can cause the bottom to brown too fast before the top is done.
  • If you want extra crispy gnocchi, spread them out more and use two pans instead of crowding one.
  • Toss any leftover herbs or greens like spinach in right when it comes out of the oven, the residual heat will wilt them perfectly.
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