Sheet Pan Gnocchi Bake

# Ingredients:

→ Main

01 - 18 oz store-bought potato gnocchi (shelf-stable or refrigerated)

02 - 10 oz Italian sausage (mild or spicy), casings removed, sliced or crumbled

03 - 9 oz broccolini, trimmed and cut into bite-size pieces

→ Flavorings & Oils

04 - 3 tbsp olive oil

05 - 1 tsp dried Italian herbs (oregano, basil, or mixed herbs)

06 - ½ tsp garlic powder

07 - ½ tsp crushed red pepper flakes (optional)

08 - ¾ tsp kosher salt

09 - ½ tsp black pepper

→ Finish

10 - ½ cup grated Parmesan cheese

11 - Fresh basil or parsley, for garnish (optional)

# Directions:

01 - Set the oven to 425°F and line a large rimmed baking sheet with parchment paper.

02 - In a large mixing bowl, toss gnocchi, sausage, and broccolini with olive oil, Italian herbs, garlic powder, red pepper flakes if using, salt, and black pepper until evenly coated.

03 - Spread the mixture in a single layer on the prepared baking sheet to ensure even roasting.

04 - Bake for 20 to 25 minutes, stirring halfway through, until the gnocchi are golden and crisp, sausage is fully cooked, and broccolini is tender with slight charring.

05 - Remove from the oven and immediately sprinkle with Parmesan cheese. Garnish with fresh basil or parsley if desired, then serve hot.

# Expert Tips:

01 -

Everything roasts on one sheet, which means cleanup is almost insulting in its simplicity.
The sausage releases its oils and flavors directly into the gnocchi, making every bite taste intentional and restaurant-quality.
Broccolini gets those charred, slightly crispy edges that somehow convince even skeptics it's the best part of dinner.

02 -

Don't skip the halfway stir; it's the difference between golden-brown and unevenly cooked, and it only takes thirty seconds.
Wet gnocchi won't crisp up properly, so if yours are very moist, pat them dry with a paper towel before tossing with the oil.
Spread everything in a true single layer rather than piling it up; this is how sheet pan meals actually work.

03 -