Save This Sheet Pan Gnocchi Bake transforms humble ingredients into something extraordinary. Store-bought potato gnocchi, rather than being boiled, takes on a completely different character when roasted—developing a irresistibly crispy exterior while remaining pillowy and tender inside. Combined with savory Italian sausage that renders its flavorful fat and crisp-tender broccolini that chars beautifully in the high heat, this is the kind of effortless weeknight dinner that feels like a special occasion treat.
Pin it The beauty of this recipe lies in its simplicity and the magic that happens in a hot oven. Unlike traditional boiled gnocchi preparations, roasting at high heat causes the gnocchi to develop golden, crispy edges while the interior stays light and fluffy. The Italian sausage releases its aromatic oils as it cooks, which coat the gnocchi and broccolini, infusing every element with deep savory flavor. A final dusting of salty Parmesan cheese melts into the hot gnocchi, creating little pockets of umami richness throughout the dish.
Ingredients
- Main
- 500 g (18 oz) store-bought potato gnocchi (shelf-stable or refrigerated)
- 300 g (10 oz) Italian sausage (mild or spicy), casings removed, sliced or crumbled
- 250 g (9 oz) broccolini, trimmed and cut into bite-size pieces
- Flavorings & Oils
- 3 tbsp olive oil
- 1 tsp dried Italian herbs (oregano, basil, or mixed herbs)
- ½ tsp garlic powder
- ½ tsp crushed red pepper flakes (optional)
- ¾ tsp kosher salt
- ½ tsp black pepper
- Finish
- 50 g (½ cup) grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
- Step 1
- Preheat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper.
- Step 2
- 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.
- Step 3
- Spread the mixture evenly on the prepared baking sheet, ensuring ingredients are in a single layer for optimal roasting.
- Step 4
- 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.
- Step 5
- Remove from the oven. Immediately sprinkle with Parmesan cheese. Garnish with fresh basil or parsley if desired. Serve hot.
Zusatztipps für die Zubereitung
For the crispiest gnocchi, avoid overcrowding the baking sheet—use two sheets if necessary to maintain proper air circulation. Stirring halfway through the cooking time ensures even browning on all sides. If you prefer extra crispy edges, broil for the final 1–2 minutes, watching closely to prevent burning. The sausage renders fat as it cooks, which adds flavor, so you may not need as much olive oil if using a higher-fat sausage.
Varianten und Anpassungen
Substitute broccolini with regular broccoli florets, asparagus, bell peppers, or cherry tomatoes based on seasonal availability. For a vegetarian version, use plant-based Italian sausage or omit the meat entirely and add sliced mushrooms or cannellini beans for protein. Make it spicy by increasing red pepper flakes or using hot Italian sausage. Gluten-free adaptations work well with certified GF gnocchi.
Serviervorschläge
This hearty sheet pan meal stands beautifully on its own but pairs wonderfully with a crisp white wine like Pinot Grigio or a light red such as Chianti. A simple arugula salad with lemon vinaigrette provides a refreshing contrast to the rich, roasted flavors. For a more substantial spread, serve with crusty garlic bread to soak up any rendered juices from the sausage.
Pin it This sheet pan gnocchi bake exemplifies the modern approach to home cooking—maximizing flavor while minimizing effort. The high-heat roasting technique transforms simple pantry staples into a restaurant-quality meal with virtually no active cooking time. Whether you're feeding a hungry family on a busy weeknight or entertaining friends with minimal fuss, this recipe delivers satisfaction in every golden, crispy bite. The combination of textures and flavors feels indulgent yet comes together with remarkable ease.
Frequently Asked Questions
- → Can I use fresh gnocchi instead of shelf-stable?
Fresh refrigerated gnocchi works beautifully and may cook slightly faster. Watch for golden edges at around 18-20 minutes to prevent overcooking.
- → What vegetables can I substitute for broccolini?
Broccoli florets, asparagus, Brussels sprouts, or bell peppers all roast well alongside the gnocchi. Adjust cooking time based on your vegetable choice.
- → How do I prevent the gnocchi from getting soggy?
Spread everything in a single layer without overcrowding the pan. This allows proper air circulation for crispy edges. Don't stir too frequently—once halfway through is sufficient.
- → Can I make this vegetarian?
Absolutely. Use plant-based Italian sausage or replace with additional vegetables like mushrooms, bell peppers, or zucchini. The seasoning blend remains delicious without meat.
- → What's the best way to reheat leftovers?
Reheat in a 350°F oven for 10-12 minutes to restore crispiness. The microwave works but will soften the gnocchi's texture.