Sheet Pan Gnocchi and Sausage
Sheet pan gnocchi is a meal that feels almost too easy for how good it turns out. I could happily eat this sheet pan meal on repeat!
Servings: 4
Ingredients
- 6 Cloves Garlic finely minced
- 1 Package Potato Gnocchi 17.5 oz
- ¼ Cup Extra-Virgin Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 2 Lemons zested
- 12 oz Italian Sausage (mild or spicy)
- 1 Bunch Broccolette cut into 2" pieces
- ⅓ Cup Parmesan fresh grated
- 1 Pinch Aleppo Pepper red pepper flakes
Instructions
- Place the oven rack in bottom third of oven and preheat to 400℉.
- Toss minced garlic cloves, gnocchi, olive oil, kosher salt and pepper on a cookie sheet to combine. Create a little open space on one side.6 Cloves Garlic, 1 Package Potato Gnocchi, ¼ Cup Extra-Virgin Olive Oil, 1 teaspoon Kosher Salt, ½ teaspoon Black Pepper
- Finely grate zest of 2 lemons over gnocchi and set aside lemons for serving.2 Lemons
- Pinch off 1" pieces of the Italian sausage and add to the baking sheet. Place in the oven. Bake, tossing halfway through to evenly coat everything in oil again, until sausage and gnocchi are browned and crisp, about 30-35 minutes.12 oz Italian Sausage
- Add the broccolette to the baking sheet and toss with tongs, drizzling a touch more oil if needed. Bake until broccoli is tender, 8-10 minutes more.1 Bunch Broccolette
- Remove gnocchi mixture from oven and squeeze a little lemon juice and parmesan and pepper over the top, toss and enjoy.⅓ Cup Parmesan, 1 Pinch Aleppo Pepper
Video
Notes
Adapted from Bon Appetit.
Nutrition
Calories: 487kcal | Carbohydrates: 11g | Protein: 18g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 70mg | Sodium: 1352mg | Potassium: 319mg | Fiber: 2g | Sugar: 2g | Vitamin A: 836IU | Vitamin C: 71mg | Calcium: 168mg | Iron: 2mg