Recipes

SAUSAGE AND GNOCCHI SHEET PAN DINNER

Prep Time:

Serves

Ingredients

  • 1 head of broccoli, cut into 11/2” to 2” florets
  • 1 package potato gnocchi (250g – 500g)
  • 1 cup grape tomatoes (or cocktail tomatoes cut in half)
  • 1lb. hot or sweet Italian sausage, casing removed and torn into 1” pieces
  • 1 to 2 tbsp rosemary, roughly chopped
  • 2 garlic cloves, finely grated
  • Red chili flakes (optional)
  • Salt and pepper
  • 1/4 cup extra-virgin olive oil
  • Juice of one lemon (about 2 to 3 tbsp)
  • 1/4 to 1/2 cup fresh grated Parmesan

Created By

Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah Contact: kimi@petojofood.com

Directions

This is my version of NYT Cooking’s “Crispy Gnocchi with Sausage and Broccoli”. I added tomato and rosemary but you could easily substitute with bell peppers and basil or zucchini and oregano, or really any vegetable that would roast nicely in 20 to 25 minutes. If you don’t have parmesan on hand, asiago, aged cheddar, even mozzarella would work. Simple preparation and assembly, but very satisfying results.

  1. Pre-heat the oven to 425ºF.
  2. On a large sheet pan, toss together broccoli, gnocchi, tomatoes, sausage, rosemary, garlic, red chili flakes with olive oil. Spread evenly then season with salt and pepper
  3. Roast for 20 to 25 minutes until sausage is cooked and broccoli has crisp edges.
  4. Squeeze lemon juice over top and sprinkle with Parmesan. Serve

Recipe notes:

The original NYT Cooking recipe can be accessed here

Created By

Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah Contact: kimi@petojofood.com

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