Crispy Gnocchi With Sausage and Broccoli
Published Oct. 17, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(12- to 18-ounce) package shelf-stable potato gnocchi
- 1large head broccoli (about 1 pound), florets cut into 1½- to 2-inch pieces, stems thinly sliced
- ¼ cup extra-virgin olive oil
- 2garlic cloves, finely grated
- Salt
- Crushed red pepper (optional)
- 1pound hot or sweet Italian sausage, casings removed
- ¼cup grated Parmesan, plus more for serving
- ½ lemon
Nutritional analysis per serving (4 servings)
526 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 30 grams protein; 999 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. On a sheet pan, toss together the gnocchi, broccoli, olive oil and garlic until well coated. Season with salt and crushed red pepper, if using. Spread into an even layer. Pinch off pieces of the sausage that are roughly the size of the gnocchi and place them on top of the gnocchi and vegetables. Roast until the sausage and broccoli are golden and crisp, 20 to 25 minutes.
- Step 2
Squeeze the lemon half over the top (about 1½ tablespoons juice) and sprinkle with the Parmesan. Stir until the cheese has melted. Serve topped with more Parmesan and crushed red pepper as you like.
Private Notes
Comments
@AL if you don’t like gnocchi, don’t read or comment on gnocchi recipes.
Really good... added some cherry tomatoes on the pan for last 10 minutes. This made everything a little saucier as they blistered and broke down.
This recipe is brilliant! I use turkey Italian sausage, and also add onion and Brussels sprouts. You don't even have to cook the gnocchi, which is BRILLIANT (though I DO cut them in half, as they're rather large!). I crumble the bacon over all of it at the end, after it's all caramelized and gorgeous, and sprinkle with an Italian cheese blend, then throw it under the broiler for a minute, until it's lightly browned and bubbly! This is a 1-sheetpan meal, and it's sumptuous: all things good!
we substituted 2 lg fennel bulbs (rough chopped) for the broccoli and it was GREAT.
This recipe delivers on flavor and texture: the potato gnocchi get perfectly crisp on the outside, the sausage is savory and juicy, and the broccoli keeps a satisfying bite. I love the balance—no single ingredient overwhelms. It came together easily in one pan, so cleanup was minimal. My only nitpick: it could use a touch more seasoning (I added a pinch of red pepper flakes and grated Parmesan at the end). Otherwise, this is a crowd-pleaser I’ll make again.
Just amazing. I used broccolini, which was a mistake, the stems got too dried out, I'll use broccoli next time. Also thought removing the sausage casing was an necessary step, although it wasn't too difficult for the Niman Ranch sweet Italian sausgae, I had another brand's hot sausage where the casing was a pain to remove. I added grape tomatoes cut in half at the end, about 10 minutes before taking the sheet pan out of the oven. Really easy, everyone loved it, no leftovers!
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