Sheet Pan Sausage Gnocchi
Tender gnocchi, savory sausage, and mushrooms roast together on one pan for a quick weeknight dinner.
Ingredients
- 24 oz shelf-stable or refrigerated potato gnocchi 680 g
- 8 oz cremini mushrooms sliced, 225 g
- 1 tbsp olive oil 15 ml
- 1/2 tsp kosher salt 3 g
- 1/2 tsp freshly ground black pepper 1 g
- 1 lb raw Italian sausage mild or hot, 450 g
- Grated Parmesan cheese for serving
- Chopped fresh parsley for serving
- Lemon wedges for serving
Instructions
- Preheat the oven to 450°F (230°C). Line a large, rimmed baking sheet with parchment paper.
- Place the gnocchi and sliced mushrooms on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss well to combine.
- Spread the gnocchi and mushrooms into a single, even layer.
- Pinch off bite-sized pieces of the raw sausage and scatter them evenly across the pan.
- Bake for 25 to 30 minutes, or until the gnocchi are plump and the sausage is golden brown and cooked through. The internal temperature of the sausage should reach 160°F (71°C) on a meat thermometer.
- For a crispier finish, set the oven to broil. Place the pan on an upper rack and broil for 1 to 2 minutes, watching it closely so it doesn't burn.
- Remove the pan from the oven. Serve immediately, topped with a generous amount of grated Parmesan, fresh parsley, and a squeeze of lemon juice from the wedges.
Notes
Food Safety: For safety, always cook ground sausage to an internal temperature of 160°F (71°C). Use an instant-read thermometer to check the thickest part of a piece of sausage.
Broiler Warning: The broiler works very fast. Keep a close eye on the pan to prevent the gnocchi and sausage from burning.
Avoid Crowding: Use a large enough baking sheet so the ingredients can roast in a single layer. If your pan is too small, use two pans to ensure everything gets crispy instead of steaming.