Easy Sheet Pan Chicken Sausage, Gnocchi, and Broccoli Tips, FAQ & printable recipe

Tips for success

To achieve an even crispier texture on the gnocchi, ensure they are completely dry before tossing them with the oil. Any excess moisture on the surface of the gnocchi can lead to steaming, so patting them down with a paper towel before adding them to the pan can make a significant difference in the final texture.

If you prefer a little extra heat, feel free to add a pinch of red pepper flakes when drizzling the lemon garlic oil.

This simple addition adds a subtle kick that complements the richness of the sausage and the brightness of the lemon, elevating the dish without requiring any additional cooking time or complex ingredients.

Variations

• Vegetarian Version: Replace the chicken sausage with sliced bell peppers and zucchini. Toss with the lemon garlic oil and roast until tender, adjusting the cooking time as needed.
• Spicy Italian: Use spicy Italian sausage and add a tablespoon of chopped sun-dried tomatoes to the pan before roasting for an extra layer of savory, concentrated flavor.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the gnocchi texture will become mushy upon thawing.

Reheat

Reheat in a 350°F oven until warmed through, or use a skillet over medium heat to help crisp the gnocchi again.

If you have leftovers, allow them to cool at room temperature for no more than two hours before transferring them to an airtight container.

Stored properly, the dish will remain fresh in the refrigerator for up to three days. Keep in mind that the gnocchi may soften slightly upon reheating, but the flavors will continue to meld beautifully.

You can prep the ingredients by slicing the sausage and chopping the broccoli in advance, storing them in separate containers in the refrigerator.

However, do not combine the gnocchi with the oil until just before you are ready to bake, as the salt in the seasonings can draw moisture out of the gnocchi, causing them to lose their structure before they even hit the oven.

Serving ideas

Serve this dish directly from the sheet pan for a rustic, casual presentation, or transfer it to a large platter.

It pairs beautifully with a simple side salad of arugula or baby greens dressed with a light balsamic vinaigrette, which provides a refreshing contrast to the savory, roasted flavors of the sausage and gnocchi.

For a complete meal, consider adding a side of crusty bread to soak up any remaining lemon garlic oil left on the pan. The warmth of the roasted vegetables and sausage makes this an excellent choice for a quick dinner that feels intentional and well-composed, even on the busiest of weeknights.

Frequently asked questions

Recipe card

Easy Sheet Pan Chicken Sausage, Gnocchi, and Broccoli

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 1 lb chicken sausage, sliced into coins
• 1 lb potato gnocchi
• 2 cups broccoli florets
• 3 tbsp lemon garlic oil
• 1/4 cup grated parmesan cheese

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

45 g

Fat

16 g

Fiber

3 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.