February 7, 2026
dinnerWord Count: 148
| Total time: | 35 minutes |
| Prep time: | 15 minutes |
| Cook time: | 20 minutes |
Equipment
| Equipment |
|---|
| 18x13" Rimmed Baking Sheet |
Ingredients
| Ingredient | Quantity |
|---|---|
| Shelf Stable Potato Gnocchi | 16 oz |
| Broccoli Heads (cut into bite size pieces) | 1 lb |
| Olive Oil | 3 tbsp |
| Garlic (minced) | 3 cloves |
| Salt | to taste |
| Black Pepper | to taste |
| Italian Sausage (hot or mild) | 1 lb |
| Parmesan Cheese (finely grated) | 1/3 cup |
Steps
- Heat oven to 425ºF. Spray rimmed baking sheet with non-stick cooking spray.
- Place gnocchi and broccoli on baking sheet. Sprinkle with garlic and season with salt and pepper. Drizzle evenly with olive oil and toss to coat. Spread mixture out evenly.
- Break off 1-inch pieces of sausage and dot over gnocchi and broccoli.
- Bake in preheated oven until sausage is cooked through and broccoli is slightly browned, about 20 minutes.
- Remove from oven and sprinkle with parmesan cheese.