Description
This sheet pan gnocchi with sausage is crispy, flavorful, and made on one pan. It is an easy weeknight dinner ready in about 30 minutes.
Ingredients
- 16 ounces shelf-stable potato gnocchi
- 12 ounces chicken sausage links casings removed and torn into bite-size pieces
- 1 1/2 cups broccoli florets
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 cup finely grated parmesan style hard cheese
- 2 tablespoons fresh lemon juice
Instructions
- Heat oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Add gnocchi, broccoli, and cherry tomatoes to the baking sheet and spread into an even layer.
- Scatter the sausage pieces evenly over the pan.
- Drizzle with olive oil and sprinkle with garlic, oregano, fennel seeds, salt, and black pepper. Toss well to coat everything evenly.
- Roast for 15 minutes, then stir and return to the oven.
- Continue roasting for 10 to 15 minutes until the gnocchi is golden and crisp and the sausage is cooked through to an internal temperature of 165°F.
- Remove from the oven, sprinkle with grated cheese, and squeeze lemon juice over the pan.
- Toss gently until the tomatoes break down slightly and everything is coated. Serve immediately.
Notes
- Do not overcrowd the pan so the gnocchi roasts and crisps instead of steaming.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American