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!
I wanted to love this as much as others have, but as written I didn't love it. Agree with some other reviewers that it seemed a bit dry / needed a sauce, so I will try adding tomatoes next time. Still appreciate the simplicity of this recipe both from an ingredients and method standpoint.
This has been such a surprising delight, we now make it every 3 weeks or so for a weeknight dinner. I have 4yo twins who like the exact opposite things, one with sensory food issues, and this is a win for us; it's quick and easy so my husband, who is not super kitchen-savvy, can handle quickly on his cooking nights and we can all enjoy (my foodie soul dies a little trying to get food into the 4yo palate some nights). Make sure to cook long enough that the gnocchi gets nice and brown and crispy!
I make a version of this recipe every week: I add a pint of small tomatoes, 2 heads of broccoli instead of one and then when I put it in my bowl I add pesto and top with more fresh parm. I usually do about 35 minutes as well because I like everything crispy. Such a filling, fibrous meal that I actually crave! (I have also done this recipe with brussels sprouts instead of broccoli because that's what I had but it wasn't as good since the sprouts don't get as crispy before the sausage is done.)