Sheet Pan Roasted Gnocchi with Sausage and Broccoli

A flavorful and efficient sheet pan dinner that transforms shelf-stable gnocchi into crispy, golden pillows paired with savory sausage and charred broccoli. Finished with a touch of fresh lemon and parmesan, this one-pan meal is balanced and satisfying.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb gnocchi shelf-stable
• 12 oz italian sausage pre-cooked
• 2 cups broccoli
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 0.5 tsp garlic powder
• 0.25 tsp kosher salt
• 0.25 cup parmesan cheese
• 0.5 each lemon

Cooking instructions

1. Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup. — 425°F
2. Cut the broccoli into bite-sized florets and halve the cherry tomatoes. Slice the cooked sausage into 1/2-inch rounds.
3. Place the gnocchi, sausage rounds, broccoli, and cherry tomatoes on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder and salt. Toss thoroughly with your hands to coat everything evenly, then spread into a single layer.
4. Roast for 25 minutes, tossing halfway through the cooking time to ensure the gnocchi and broccoli brown evenly. The gnocchi should be golden and crisp on the outside, and the internal temperature of the sausage should reach at least 165°F. (about 25 min) — 425°F
5. Remove from the oven, immediately sprinkle with grated parmesan cheese, and finish with a squeeze of fresh lemon juice before serving.