Sheet-Pan Chicken Sausage, Gnocchi, and Vegetables

Crisp-edged potato gnocchi and fully cooked chicken sausage roast with broccoli, onion, and tomatoes on one pan, then get a fresh lemon and Parmesan finish.

37 min

4 servings

Golden potato gnocchi and chicken sausage roast with broccoli, red onion, and blistered tomatoes.

Ingredients

1 (16 oz) package shelf-stable potato gnocchi

12 oz fully cooked Italian chicken sausage, sliced into 1/2-inch rounds

1 lb broccoli florets, cut into bite-size pieces

1 medium red onion, cut into 3/4-inch wedges

1 pint cherry tomatoes

3 tbsp extra-virgin olive oil

1 tsp kosher salt

1 tsp Italian seasoning

1/2 tsp garlic powder

1/4 tsp freshly ground black pepper

1 medium lemon

1/2 cup finely grated Parmesan cheese

Equipment

Large rimmed sheet pan · Wide spatula · Microplane or fine grater · Chef's knife

Give the pan room

If pieces are crowded, use a second sheet pan; close packing traps steam and softens the gnocchi.

Finish at the table

Serve straight from the pan after adding lemon and Parmesan so the browned edges stay crisp.

Heat and prep

01. Heat the oven to 425 F and set out a large rimmed sheet pan with enough room for a single layer.

02. Slice sausage, cut broccoli and onion into even pieces, and keep the tomatoes whole for their shorter roast.

03. Toss gnocchi, sausage, broccoli, and onion with olive oil and all the seasonings; spread them out again so hot air can circulate.

Roast the pan

04. Roast for 15 minutes without stirring, until the gnocchi begins to brown and broccoli tips toast.

05. Turn the ingredients, add tomatoes, and roast 10 minutes more until tomatoes blister and broccoli is tender.

Finish and serve

06. Zest and juice the lemon over the hot pan, add Parmesan, and toss gently so tomatoes stay intact.

07. Divide among four plates, scraping up browned bits, and serve while gnocchi edges are crisp.