Main Dishes · 25 minutes
Sheet Pan Gnocchi and Italian Sausage
I love a sheet pan dinner in the fall. There is something about piling a bunch of really good ingredients onto one pan and letting the oven do the browning for you. Everything comes out of there deep and savory and so much more flavorful than the amount of effort would suggest.
I spooned Green goddess dressing over the hot pan at the end, and between that and the salty feta crumbles it turns a simple tray of sausage and gnocchi into a delicious dinner.
Why You'll Love This
- •One pan, one mess. No pot of water to boil, no colander, no second dish.
- •Five minutes of actual prep. The oven does everything else.
- •Leftovers are so good!
Ingredients
Italian sausage
Goes on raw, dolloped in spoonfuls over the pan so it browns in the oven. The fat renders down into everything underneath. Use sweet for a mild, kid friendly version. Hot if you want a kick.
Gnocchi
Shelf stable gnocchi, tossed on the pan with the broccolini. They roast rather than boil, so you get a crisp golden shell and a soft chewy middle.
Broccolini
Washed, trimmed, cut into bite size pieces so it cooks in the same time as everything else. The thin ends go charred and a little crispy.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. If you can, store the dressing separately and add it fresh when you reheat, because it softens the gnocchi as it sits.
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Sheet Pan Gnocchi and Italian Sausage
5 min
PREP
20 min
COOK
25 min
TOTAL
4 servings
SERVINGS
Ingredients
Instructions
- 1
Preheat the oven to 425°F.
- 2
Spread the gnocchi (straight from the package) and broccolini on a large sheet pan. Drizzle with about half the olive oil, season with black pepper and salt, and mix with a spoon or your hands until everything is coated. Spread it back out into one layer.
- 3
Dollop the sausage in spoonfuls over the top, spacing the pieces out so they brown rather than steam. Drizzle the rest of the olive oil over everything.
- 4
Bake for about 20 minutes, until the sausage is cooked through and the gnocchi and broccolini edges are crisp and golden. If you want more color, give it 3 or 4 minutes under the broiler.
- 5
Break up the sausage a little with a spoon and stir it through the pan juices so nothing goes to waste.
- 6
Crumble the feta over the top, spoon the green goddess over, and serve straight from the pan with extra dressing on the side.
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