World of Gnocchi

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Crispy Sheet-Pan Gnocchi with Italian Sausage and Broccoli

Broccoli stems are edible, too. Peeling their tough outer layer exposes a tender center that roasts well when cut thinly.

Crispy Sheet-Pan Gnocchi with Italian Sausage and Broccoli

Time and servings

Prep
55 min
Cook
80 min
Total
135 min
Servings
4

Nutrition per serving

Calories
about 870
Protein
33 g
Fat
51 g
Carbs
73 g
  1. Choose boiling or baking

    Choose boiling or baking

    Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.

  2. Rice the potatoes

    Mash the potatoes

    Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.

  3. Mix the dough

    Mix the dough

    Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. An electric oven heating before baking

    Heat the oven

    Heat the oven to 425°F220°C.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.

  8. Prepare the sausage and broccoli

    Prepare the sausage and broccoli

    While the water heats, remove the sausage from its casings and break it into bite-size pieces. Cut the broccoli into small florets; peel the thick stems and slice them thinly. Slice the garlic.

  9. Poach the gnocchi

    Poach the gnocchi

    Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let excess water drain away.

  10. Roast until crisp

    Roast until crisp

    Toss the gnocchi, sausage, broccoli, and garlic with the olive oil and black pepper on a rimmed baking sheet. Roast until the largest sausage piece reaches 160°F71°C, the broccoli edges are deeply browned, and the gnocchi have a light crust. Allow about 22 minutes, using the sausage temperature and browning as your guides.

  11. Crispy Sheet-Pan Gnocchi with Italian Sausage and Broccoli

    Finish with lemon and Parmesan

    Finely grate lemon zest over the hot sheet pan and add enough lemon juice to brighten it. Finish with finely grated Parmesan and serve immediately.

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