Sheet Pan Gnocchi
Sheet pan gnocchi is a complete meal on a baking sheet, with Italian sausage, veggies, and crispy, golden-brown gnocchi. Once you try roasted gnocchi, you’ll never boil it again!
Servings: 4
Ingredients
- 16 ounces raw ground Italian sausage (or raw Italian sausage links, up to 19 oz., see note)
- 16 ounces shelf-stable or refrigerated gnocchi, uncooked
- 1 head of broccoli, cut into florets (save the large stems for another use!)
- 1 red bell pepper, cut into 1-inch chunks
- ½ large red onion, cut into 1-inch chunks
- 1 pint grape tomatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ½ cup shredded Parmesan cheese, plus more for serving
Instructions
- Preheat oven to 425°F.
- On a rimmed sheet pan (18 x 13 inches), form the sausage into small chunks (about 1-inch in size), similar to meatballs but more free-form. See notes and video if you’re unsure.16 ounces raw ground Italian sausage
- To the same sheet pan, add uncooked gnocchi, broccoli, bell pepper, onion, tomatoes, olive oil, garlic powder, oregano, salt, and black pepper. Toss everything well to coat evenly, being careful not to break up the sausage. Spread the mixture out into an even layer.16 ounces shelf-stable or refrigerated gnocchi, uncooked, 1 head of broccoli, cut into florets, 1 red bell pepper, cut into 1-inch chunks, ½ large red onion, cut into 1-inch chunks, 1 pint grape tomatoes, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Place the sheet pan in the oven and roast for 15 minutes, stir, and then continue to cook for 15 to 20 minutes or until the sausage is cooked through, and the broccoli is tender with crispy edges.
- Remove from the oven and sprinkle with shredded Parmesan cheese. Return to oven for 1 minute to melt cheese.½ cup shredded Parmesan cheese, plus more for serving
- Serve warm with extra Parmesan on the side, if desired.
Video
Notes
- Sausage: Use raw sausage for this recipe, since it cooks with the vegetables and gnocchi the entire time. If you buy ground Italian sausage, form it into loose, free form meatballs/chunks, as instructed above. If you buy links, squeeze chunks of the meat out of the casings. They don’t have to be perfect, but you’ll want them to be somewhat uniform in size. Pork sausage is very forgiving because it has a fairly high fat content and doesn’t dry out easily.
- Broccoli: Look for a smallish head of broccoli, so your pan isn’t over-crowded. I tested the recipe with a head of broccoli that had three crowns, and also tested with one that had two crowns and the test with two crowns worked better for this recipe.
- Vegetable swaps: Try using halved Brussels sprouts or sliced zucchini.
- Make it vegetarian: Substitute plant-based sausage or chickpeas.
Nutrition
Calories: 729kcal | Carbohydrates: 51g | Protein: 27g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 95mg | Sodium: 1713mg | Potassium: 703mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2378IU | Vitamin C: 72mg | Calcium: 218mg | Iron: 6mg
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