Sheet Pan Italian Sausage and Gnocchi with Three Cheeses Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are ready for assembly. Cut the Italian sausage into uniform bite-sized pieces and halve the Brussels sprouts so they roast at the same rate.

Prepare your sheet pan by lining it with parchment paper, which is essential for easy cleanup and preventing the cheese from sticking to the surface.

Preheat the oven to 400°F (200°C) and allow it to come to full temperature before inserting the pan, as consistent heat is necessary for the gnocchi to achieve the right texture without becoming gummy.

Instructions

Preparation and Initial Roast

1. 1Arrange the ingredients
   Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper. Spread the sausage pieces, potato gnocchi, and halved Brussels sprouts in an even single layer on the pan. Toss them with the garlic butter until evenly coated. Ensure the ingredients are not overcrowded to allow for proper roasting and browning during the baking process.
   Look for The ingredients are spread in a single layer on the sheet pan.
   Tip Using a cold sheet pan helps prevent the gnocchi from sticking before the oven reaches full heat.

The ingredients are arranged in a single layer on the parchment-lined pan. The garlic butter is melting, and the sausage, gnocchi, and sprouts are beginning to roast. The kitchen should start to smell of roasted garlic and savory meat.

Adding the Cheeses

2. 2Bake the sheet pan
   Place the sheet pan in the center of the preheated oven and bake for 20 minutes. At this point, the sausage should be nearly cooked through and the sprouts tender. Carefully remove the pan and scatter the shredded mozzarella and provolone cheeses evenly over the top. Finally, sprinkle the grated parmesan cheese over the entire mixture to add a salty, savory crust as it melts.
   Look for The sausage is browning and the sprouts are becoming tender.
   Tip Spread the cheese quickly to retain the heat of the sheet pan.

After 20 minutes, the sausage is browning and the sprouts are tender. The cheese mixture is added in an even layer. The dish looks vibrant, and the aromas are concentrated as the cheese begins to soften.

Final Golden Melt

3. 3Melt and brown the cheese
   Return the sheet pan to the oven and bake for an additional 5 to 7 minutes, or until the cheeses are melted into a smooth, bubbling golden layer. Ensure the internal temperature of the sausage reaches 160°F (71°C). Remove from the oven and let the dish rest for 5 minutes before serving to allow the cheese to set slightly and the flavors to meld together perfectly.
   Look for The cheese is bubbling and golden, and the sausage is fully cooked.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If extra browning is desired, broil for 1 minute while watching closely.

The cheese is completely melted, bubbling, and golden throughout. The sausage is fully cooked and succulent. The entire pan is ready to be removed from the oven and rested for five minutes before serving.

Common mistakes

Avoid overcrowding the sheet pan, as this causes the ingredients to steam rather than roast, leading to mushy gnocchi and pale vegetables. Ensure the garlic butter is distributed thoroughly to prevent dry spots.

Another common mistake is adding the cheese too early; wait until the sausage and gnocchi are nearly finished cooking so the cheese melts perfectly without becoming oily or over-browned. Finally, do not skip the resting period, as it allows the internal moisture to redistribute and the melted cheese to set slightly.

How to tell it’s done

The dish is considered done when the sausage has reached an internal temperature of 160°F (71°C) and the cheese topping is bubbling and golden brown. The gnocchi should be slightly firm to the touch and golden at the edges, while the Brussels sprouts should be tender when pierced with a fork.

If the cheese is not sufficiently browned after the initial baking time, you may briefly set the oven to broil, but stay close by to prevent the cheese from burning.

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