Sheet Pan Gnocchi with Italian Sausage and Broccolini

This sheet pan gnocchi with Italian sausage and broccolini is the kind of dinner that feels special but takes barely any effort. Everything roasts together in the oven — the gnocchi turns pillowy soft, the sausage browns, and the broccolini gets those perfect crisp-tender edges. A sprinkle of parmesan and a squeeze of lemon bring it all together in the easiest, most delicious way.

I first made this recipe on one of those busy nights when I wanted something cozy and flavorful, but didn’t want to fuss with a pot of boiling water. Instead of cooking the gnocchi on the stove, I coated it with a little oil and Dijon mustard, then tossed it onto a sheet pan with shallots and broccolini.

To make things extra easy (and extra flavorful), I remove the Italian sausages from their casings and pinch them into little meatball-sized pieces — about the same size as the gnocchi. They sit on top of the broccolini, so they brown beautifully in the oven. Once everything is tender and golden, I add cherry tomatoes and parmesan, then slide the pan under the broiler for a few minutes until the tomatoes blister and the sausage gets irresistible caramelized edges.

A generous handful of Parmesan and a squeeze of lemon finish the dish with the perfect balance of richness and brightness. It’s one of those fast weeknight dinners that feels complete, comforting, and deeply satisfying — all made in a single pan.

Why this recipe works → It’s all about the layers! Coating the gnocchi in oil and then tucking them under the broccolini (which releases just enough steam as it cooks) ensures they turn pillowy soft in the oven. And placing the sausages on top of the broccolini guarantees they turn a deep, deliciously golden brown.

Serving Suggestions

This recipe really is a full meal in one pan, but a few simple sides make it even better. Serve it with a green salad dressed with olive oil and lemon, or a plate of crusty bread or garlic bread to soak up all those caramelized bits on the pan.

It also works beautifully for meal prep — the leftovers reheat surprisingly well, and the flavors deepen overnight. Just warm it in the oven or microwave!

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Sheet Pan Gnocchi with Italian Sausage and Broccolini

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

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This sheet pan gnocchi with spicy Italian sausage and broccolini is a weeknight dream — simple to make, full of flavor, and ready in about 30 minutes. Don’t skip the squeeze of lemon before serving — it brightens every bite.

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Ingredients

• ▢ 4 tablespoons olive oil
• ▢ 1 tablespoon dijon mustard
• ▢ 3 cloves garlic (finely minced)
• ▢ ½ teaspoon EACH: salt and pepper
• ▢ 20 ounces refrigerated gnocchi (see notes)
• ▢ 1 lb broccolini (chopped)
• ▢ 3 medium shallots (thinly sliced)
• ▢ 1 lb spicy Italian sausage (see notes)
• ▢ 2 cups cherry tomatoes
• ▢ ½ cup parmesan cheese (plus extra for serving)
• ▢ 1 squeeze lemon juice

Instructions 

• Place an oven rack in the top third of your oven and preheat to 425 degrees Fahrenheit. In a large bowl, whisk the olive oil, mustard, garlic, salt, and pepper. Add the gnocchi and toss to coat.
  4 tablespoons olive oil, 1 tablespoon dijon mustard, 3 cloves garlic, ½ teaspoon EACH: salt and pepper, 20 ounces refrigerated gnocchi
  
• Add the broccolini and shallots to the bowl and mix until the broccolini is coated with oil. Transfer to an extra-large baking sheet (see notes), making sure that the gnocchi is mostly at the bottom and the broccolini is mostly at the top.
  1 lb broccolini, 3 medium shallots
  
• Remove the casing from the sausages, pinch the meat into gnocchi-sized pieces, and place them on top of the broccolini.
  1 lb spicy Italian sausage
  
• Spread everything out on the pan and then roast for 20 minutes.
  
• Add the cherry tomatoes to the pan and then sprinkle the parmesan cheese over the top. Turn your oven to broil, then return the baking sheet to the oven for another 5 minutes, until the sausages are brown and the cherry tomatoes begin to blister. Squeeze the lemon juice over everything and serve with a little extra parmesan cheese on top.
  2 cups cherry tomatoes, ½ cup parmesan cheese
  

Notes

Gnocchi: It’s important that you use refrigerated gnocchi, as shelf-stable gnocchi will not soften properly. Here in Canada, it’s sold in 12-ounce packages, so I use almost two and freeze the extra for the next time I make this recipe. The recipe will still work well if you have a little more or a little less.

Sausage: I think that spicy sausage adds the best flavor, but you can use mild if you prefer. To remove the casing, use a sharp knife to make a shallow cut along one side of the sausage and then peel off the casing. 

Sheet pan size: This recipe works best in an extra-large sheet pan (20 x 14 inches). If you only have smaller sheet pans, divide everything between two of them. 

Nutrition

Serving: 1 = ¼ of the recipe, Calories: 874kcal (44%), Carbohydrates: 67g (22%), Protein: 32g (64%), Fat: 54g (83%), Saturated Fat: 17g (106%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 28g, Cholesterol: 95mg (32%), Sodium: 1886mg (82%), Potassium: 539mg (15%), Fiber: 6g (25%), Sugar: 6g (7%), Vitamin A: 2467IU (49%), Vitamin C: 126mg (153%), Calcium: 299mg (30%), Iron: 8mg (44%)

© Author Kristen Stevens

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