Roasted Gnocchi with Chicken Sausage and Broccoli — Cozy Weeknight Dinner

If you’re craving a cozy, crowd-pleasing dinner that feels both comforting and a little bright, this Roasted Gnocchi with Chicken Sausage and Broccoli is a perfect fit. It comes together fast, bakes in a single sheet pan for minimal cleanup, and delivers a glorious balance of crispy gnocchi, savory sausage, and lightly charred broccoli. You’ll savor the way the lemon and Parmesan finish ties everything together, making every bite feel familiar and warmly satisfying. Let’s walk through how to make this delicious dish, step by step, and I’ll share a few tips to tailor it to your tastes.

Why You’ll Love This Roasted Gnocchi with Chicken Sausage and Broccoli

This dish hits all the right notes for a weeknight dinner: it’s quick, flexible, and forgiving. The gnocchi roasts to a golden, crisp exterior while staying tender inside, creating a satisfying contrast that’s perfect for dipping into with a fork. Sausage adds a savory, meaty depth, and broccoli brings color, texture, and a welcome dose of greens. A light lemony zing and a shower of Parmesan finish the dish with brightness and richness without being heavy. And since everything bakes on one pan, you’ll have more time to enjoy your evening instead of fussing around the stove.

Ingredients for Roasted Gnocchi with Chicken Sausage and Broccoli

• 1 package (about 1 lb) potato gnocchi — the star of the show. It roasts to a crisp edge and absorbs flavors beautifully.
• 1 package (12 oz) chicken sausage, sliced — adds savory depth and helps keep the dish hearty.
• 2 cups broccoli florets — brings bright color and a nice bite; you can also sub in Brussels sprouts or asparagus if you prefer.
• 2 tablespoons olive oil — helps everything roast and prevents sticking while carrying the garlic and seasonings.
• 3 cloves garlic, minced — aromatics that perfume the pan as it roasts.
• 1/2 teaspoon red pepper flakes — optional heat to give the dish a gentle kick.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper — to taste, for balanced flavor.
• 1/3 cup grated Parmesan cheese — melty, savory finish that hugs every bite.
• 1 tablespoon fresh lemon juice — a bright contrast that lightens the dish.
• 1 tablespoon chopped fresh parsley (optional) — for color and a fresh aroma.
• 1/2 teaspoon dried oregano (optional) — a hint of herby warmth.

Step-by-Step Guide to Making Roasted Gnocchi with Chicken Sausage and Broccoli

1. Preheat and prep: Set your oven to 425°F (220°C). Line a large baking sheet with parchment or a silicone mat for easy cleanup and prevent sticking.
2. Dry and season the gnocchi: If your gnocchi is refrigerated, pat it dry to help it crisp. Toss it in a bowl with about half the olive oil, the minced garlic, oregano, salt, and pepper until evenly coated.
3. Roast the gnocchi first: Lay the gnocchi in a single layer on the prepared sheet. Bake for 10 minutes so the edges start to brown and crisp up.
4. Prepare the sausage and broccoli: In a separate bowl, coat the chicken sausage slices and broccoli with the remaining olive oil, salt, pepper, and red pepper flakes.
5. Combine and finish roasting: After the initial 10 minutes, remove the pan briefly and add the sausage and broccoli. Return to the oven and roast for another 12–15 minutes, until the gnocchi is golden and crisp and the broccoli is tender.
6. Add the finishing touches: Remove from the oven, drizzle with lemon juice, and sprinkle Parmesan over the top. Toss gently to combine. If you’d like, finish with chopped parsley for color and aroma.
7. Adjust and serve: Taste and adjust seasoning with a pinch more salt or pepper if needed. Serve hot and enjoy the comforting, balanced flavors with family or friends.

Timing & Preparation Details

• Active prep time: 15 minutes
• Roasting time: 22–25 minutes total (split across two steps as noted above)
• Hands-on difficulty: Easy to Moderate; forgiving if you stir a few minutes later or add a splash more lemon juice at the end
• Make-ahead note: You can prep the gnocchi and sausage/veggies the night before, then assemble and roast in the evening for a quicker dinner
• Resting time: No resting required; serve immediately for best texture and flavor

Nutritional Snapshot

Per serving (about 1/4 of the recipe):

• Calories: 520
• Protein: 22 g
• Carbohydrates: 60 g
• Fat: 20 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 970 mg

Frequently Asked Questions

Can I use a different type of sausage?

Yes. If you prefer a milder or spicier flavor, try Italian sausage, turkey sausage, or chicken sausage with herb seasoning. Just adjust the salt a bit if needed.

What’s a good way to make this vegetarian?

Omit the sausage and add extra vegetables such as bell peppers, zucchini, or chickpeas for protein. A sprinkle of nutritional yeast can add a cheesy, savory note if you’re avoiding dairy.

How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350°F (175°C) oven for 8–10 minutes to restore some crispiness. You can also reheat in a skillet over medium heat with a splash of olive oil.

Roasted Gnocchi with Chicken Sausage and Broccoli

A warm, one-pan-worthy dish that comes together in under an hour. Roasted gnocchi achieves a golden, crisp edge, while tender broccoli and juicy chicken sausage add comfort and heartiness. A bright lemon finish and a sprinkle of Parmesan tie everything together for a satisfying weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Calories 520 kcal

Ingredients

  

• 1 package potato gnocchi (about 1 lb)
• 12 oz chicken sausage (one package), sliced into rounds
• 2 cups broccoli florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/3 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley (optional)
• 1/2 tsp dried oregano (optional)

Instructions

 

• Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment or a silicone mat.
• Pat the gnocchi dry if it’s refrigerated. This helps it crisp up rather than steam.
• In a large bowl, toss the gnocchi with half of the olive oil, minced garlic, oregano, salt, and pepper until evenly coated.
• Spread the gnocchi in a single layer on the baking sheet. Bake for 10 minutes, then flip or stir to promote even browning.
• Meanwhile, in another bowl, toss the chicken sausage slices and broccoli florets with the remaining olive oil, salt, pepper, and red pepper flakes.
• After the gnocchi has cooked for 10 minutes, remove the tray from the oven momentarily and add the sausage and broccoli. Return to the oven and roast for another 12–15 minutes, until the gnocchi is golden and crisp at the edges and the broccoli is tender.
• Remove from oven. Drizzle with lemon juice, sprinkle Parmesan over the top, and toss gently to combine. If using, finish with chopped parsley for color and bright aroma.
• Taste and adjust seasoning with a pinch more salt or pepper if needed. Serve hot and enjoy the comforting contrast of crispy gnocchi with savory sausage and bright broccoli.