Imported from Instagram
Sheet Pan Gnocchi with Sausage, Broccolini, and Burrata
A complete one-pan dinner featuring crispy gnocchi, savory Italian sausage, and tender broccolini, served alongside warm pesto garlic bread and topped with creamy burrata.
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Ingredients
- 10 oz frozen garlic bread (1 loaf, wrapped in foil)
- 24 oz refrigerated gnocchi (2 (12oz) packages)
- 1 pint cherry tomatoes (quartered)
- 8 oz broccolini (chopped and tough ends trimmed off)
- 2 tbsp olive oil (for drizzling)
- kosher salt (to taste)
- red pepper flakes (to taste, plus more for finishing)
- 12 oz bulk Italian sausage
- 4 tbsp pesto (divided, plus more for finishing)
- 1 burrata (1 ball, torn into pieces)
Steps
- 1
Preheat the oven to 400°F (200°C).
- 2
Place the foil-wrapped garlic bread on one side of an 18-by-13-inch rimmed sheet pan.
- 3
Add the refrigerated gnocchi, quartered cherry tomatoes, and chopped broccolini to the remaining space on the sheet pan.
- 4
Drizzle the vegetables and gnocchi generously with olive oil, season with kosher salt and red pepper flakes, and toss everything together on the pan to coat.
- 5
Break the bulk Italian sausage into small pieces and nestle them around and on top of the gnocchi and vegetables.
- 6
Bake for 20 minutes, until the gnocchi and sausage are starting to brown and get slightly crispy.
- 7
Remove the pan from the oven. Carefully unwrap the garlic bread and place it back on the pan with the cut-side facing up.
- 8
Spread 2 tablespoons of the pesto evenly over the cut-side of the garlic bread.
- 9
Return the pan to the oven and bake for another 12 minutes, or until the garlic bread is crunchy, the gnocchi is golden, and the sausage is cooked through.
- 10
Toss the gnocchi and vegetables with the remaining 2 tablespoons of pesto.
- 11
Scatter the torn burrata pieces over the top of the gnocchi mixture.
- 12
Finish with an extra drizzle of pesto and additional red pepper flakes if desired. Serve everything directly from the sheet pan with the garlic bread on the side.
Notes
You can substitute regular broccoli florets for the broccolini if needed. To make it vegan, use vegan-friendly gnocchi, sausage, pesto, and cheese alternatives. Ensure you use a large 18x13 inch sheet pan to avoid overcrowding, which allows the ingredients to crisp properly.
Nutrition per serving
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