Italian · Mains
Crispy Gnocchi With Sausage and Broccoli
In this cozy, easy dinner, store-bought gnocchi, broccoli and little meatballs (made by pinching pieces of Italian sausage) roast together on a sheet pan. When everything comes out of the oven bronzed and crisp, sprinkle it with Parmesan and stir: The heat from the sheet pan will help the cheese gloss the gnocchi.
Ingredients
Serves 4- 1(12- to 18-oz) package shelf-stable potato gnocchi
- 1 largehead broccoli, florets cut into 10.5- to 2-inch pieces, stems thinly sliced
- ¼ cupextra-virgin olive oil
- 2garlic cloves, finely grated
- Salt
- Crushed red pepper (optional)
- 1 lbhot or sweet Italian sausage, casings removed
- ¼ cupgrated Parmesan, plus more for serving
- ½lemon
Method
- 01
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.
- 02
Squeeze the lemon half over the top and sprinkle with the Parmesan. Stir until the cheese has melted. Serve topped with more Parmesan and crushed red pepper as you like.