Easy Sheet Pan Chicken Sausage, Gnocchi, and Broccoli Step-by-step instructions

Before you start

Before beginning, ensure your oven is fully preheated to 400°F (200°C), as this high heat is crucial for achieving that signature golden crispness on the gnocchi. Prepare your ingredients by slicing the chicken sausage into uniform coins to ensure even cooking.

Trim the broccoli into bite-sized florets so they roast at the same rate as the sausage and gnocchi. Having everything ready on the counter will allow you to assemble the sheet pan in seconds, making the transition from prep to oven completely seamless.

Instructions

Preparation

1. 1Assemble the sheet pan
   Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper. Arrange the sliced chicken sausage, potato gnocchi, and broccoli florets in a single layer across the pan, ensuring they are evenly distributed for consistent roasting.
   Look for Ingredients should be in a single layer.
   Tip Do not overcrowd the pan or the ingredients will steam instead of roasting.

The oven is at 400°F and the sheet pan is lined with parchment. The ingredients are uniform in size and ready to be arranged in a single layer for optimal heat distribution.

Roasting

2. 2Season and bake
   Drizzle the lemon garlic oil evenly over the sausage, gnocchi, and broccoli. Sprinkle the grated parmesan cheese over the top. Place the pan in the oven and roast for 20 minutes, or until the sausage is browned and the gnocchi is crispy and golden.
   Look for Gnocchi is golden and sausage is browned.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Watch the cheese closely to ensure it turns golden but does not burn.

The kitchen fills with the aroma of roasted garlic and browned sausage. The gnocchi are developing a golden crust, and the parmesan is beginning to form crispy, savory bits across the pan.

Final check

3. 3Serve and enjoy
   Remove the sheet pan from the oven once the chicken sausage reaches an internal temperature of 165°F (74°C). Serve immediately while hot, ensuring each portion gets a mix of the crispy gnocchi and roasted broccoli.
   Look for Sausage reaches 165°F.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a metal spatula to easily lift the ingredients from the parchment.

The sausage is cooked through to 165°F and the gnocchi are perfectly crispy. The broccoli is vibrant and tender. Everything is ready to be plated and served hot from the oven.

Common mistakes

A common mistake is overcrowding the pan, which traps steam and prevents the gnocchi from crisping properly. Always use a large enough sheet pan to spread the ingredients out in a single layer.

Another error is using raw sausage that is not pre-cooked, which would require a much longer roasting time and could result in overcooked broccoli. Always verify the sausage type before starting to ensure the cooking time remains accurate for all ingredients involved in the recipe.

How to tell it’s done

The dish is ready when the chicken sausage reaches an internal temperature of 165°F (74°C) and the gnocchi are visibly browned and crispy on the edges.

The broccoli should be tender-crisp with slightly charred tips, and the parmesan should be melted into golden, savory spots throughout the pan.

If the gnocchi still look pale, you can increase the heat for the last few minutes or move the pan to a higher rack, but keep a close watch to prevent any burning.

• Poultry: 165°F (74°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part