Sheet Pan Gnocchi with Italian Sausage and Broccolini
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.
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.
Serving: 1 = ¼ of the recipe, Calories: 874kcal, Carbohydrates: 67g, Protein: 32g, Fat: 54g, Saturated Fat: 17g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 28g, Cholesterol: 95mg, Sodium: 1886mg, Potassium: 539mg, Fiber: 6g, Sugar: 6g, Vitamin A: 2467IU, Vitamin C: 126mg, Calcium: 299mg, Iron: 8mg