Crispy Gnocchi With Sausage and Broccoli
Ingredients
- 1 (12- to 18-ounce) package shelf-stable potato gnocchi
- 12 oz frozen broccoli florets
- ¼ C extra-virgin olive oil
- 2 garlic cloves, finely grated
- Salt
- Crushed red pepper (optional)
- 1 pound ground hot or sweet Italian sausage
- ¼ C grated Parmesan, plus more for serving
- ½ lemon
Directions
- Microwave broccoli for ⅓ to ½ the time required to fully cook.
- Heat the oven to 425 degrees. On a sheet pan, toss together the gnocchi, broccoli, olive oil and garlic until well coated. Season with salt and crushed red pepper, if using. Spread into an even layer. Pinch off pieces of the sausage that are roughly the size of the gnocchi and place them on top of the gnocchi and vegetables. Roast until the sausage and broccoli are golden and crisp, 20 to 25 minutes.
- Squeeze the lemon half over the top (about 1½ tablespoons juice) and sprinkle with the Parmesan. Stir until the cheese has melted. Serve topped with more Parmesan and crushed red pepper as you like.