Crispy Gnocchi With Sausage and Broccoli
Published Oct. 17, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(12- to 18-ounce) package shelf-stable potato gnocchi
- 1large head broccoli (about 1 pound), florets cut into 1½- to 2-inch pieces, stems thinly sliced
- ¼ cup extra-virgin olive oil
- 2garlic cloves, finely grated
- Salt
- Crushed red pepper (optional)
- 1pound hot or sweet Italian sausage, casings removed
- ¼cup grated Parmesan, plus more for serving
- ½ lemon
Nutritional analysis per serving (4 servings)
526 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 30 grams protein; 999 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. On a sheet pan, toss together the gnocchi, broccoli, olive oil and garlic until well coated. Season with salt and crushed red pepper, if using. Spread into an even layer. Pinch off pieces of the sausage that are roughly the size of the gnocchi and place them on top of the gnocchi and vegetables. Roast until the sausage and broccoli are golden and crisp, 20 to 25 minutes.
- Step 2
Squeeze the lemon half over the top (about 1½ tablespoons juice) and sprinkle with the Parmesan. Stir until the cheese has melted. Serve topped with more Parmesan and crushed red pepper as you like.
Private Notes
Comments
@AL if you don’t like gnocchi, don’t read or comment on gnocchi recipes.
Really good... added some cherry tomatoes on the pan for last 10 minutes. This made everything a little saucier as they blistered and broke down.
This recipe is brilliant! I use turkey Italian sausage, and also add onion and Brussels sprouts. You don't even have to cook the gnocchi, which is BRILLIANT (though I DO cut them in half, as they're rather large!). I crumble the bacon over all of it at the end, after it's all caramelized and gorgeous, and sprinkle with an Italian cheese blend, then throw it under the broiler for a minute, until it's lightly browned and bubbly! This is a 1-sheetpan meal, and it's sumptuous: all things good!
I “marinated” the shelf stable gnocchi and the broccoli florets in generous olive oil and the seasonings in the fridge by making ahead a couple hours before I was ready to add the sausage pieces and throw in the oven - might have added to the flavor and tenderness of the finished dish
can you use fresh, refrigerated gnocchi for this recipe?
I'm not sure what everyone else made, because we did not like this at all. It was too dry and the 1 lb sausage was way too much relative to the pasta and broccoli. It completely overwhelmed the dish.