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
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!
Super easy weeknight recipe! We subbed pre-cooked chicken sausage and it turned out great!
I had way less broccoli than I remembered (about half of what the recipe calls for), so I supplemented it with some cauliflower, and I think it was better with both than it would’ve been with either alone. I also doubled the olive oil and quadrupled the garlic. It was fantastic. Next time, I’m going to follow some of these other commenters and add some cherry tomatoes halfway through the baking.
I liked it. No one in the house did.