Crispy Gnocchi With Sausage and Broccoli
Published October 16, 2024
Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
- 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
1 large head broccoli (about 1 pound), florets cut into 1½- to 2-inch pieces, stems thinly sliced
¼ cup extra-virgin olive oil
2 garlic cloves, finely grated
Salt
Crushed red pepper (optional)
1 pound hot or sweet Italian sausage, casings removed
¼ cup grated Parmesan, plus more for serving
½ lemon
Nutritional analysis per serving (4 servings)
44 grams carbs; 61 milligrams cholesterol; 526 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 27 grams fat; 6 grams fiber; 999 milligrams sodium; 30 grams protein; 3 grams sugar
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!
Made this with fresh (refrigerated) rather than dry gnocchi and everyone in my family, kids included, loved it. I can't wait to make it again. Did not find it dry at all.
To recipe purists, please don’t be offended. I come to the comment section only to share this recipe is excellent and forgiving, great for experimenting with additional flavors. Made recipe as directed (mostly) with 2 small additions: - add 1 pint of cherry tomatoes to step 1 - add handful of arugula during step 2 It was fantastic, effort to taste ratio was outstanding. My husband requested we add to the “normal rotation” - high praise from him!
made this vegan w/ Beyond brat sausage and Violife shaved parm. didn't change anything else. fantastic!