Recipes
Plan
Servings
4
(Original: 4)- 1 package (12- to 18-ounces) shelf-stable potato gnocchi
- 1 large head broccoli, florets cut into 1.5- to 2-inch pieces, stems thinly sliced
- 0.25 cup extra-virgin olive oil
- 2 clove garlic, finely grated
- salt
- red pepper flake, crushed
- 1 pound hot or sweet Italian sausage, casings removed
- 0.5 lemon
- 0.25 cup Parmesan, grated, plus more for serving
- Heat the oven to 425 degrees. On a sheet pan, toss together the gnocchi (1 package (12- to 18-ounces)), broccoli (1 large head), olive oil (1/4 cup) and garlic (2 cloves) until well coated. Season with salt and crushed red pepper flakes (optional), if using. Spread into an even layer. Pinch off pieces of the sausage (1 pound) 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, .
- Squeeze the lemon (1/2 lemon) over the top (about 1½ tablespoons juice) and sprinkle with the Parmesan (1/4 cup). Stir until the cheese has melted. Serve topped with more Parmesan and crushed red pepper flakes as you like.