Sheet-Pan Gnocchi with Spicy Sausage and Broccoli Rabe
These Sheet-Pan Gnocchi are not only vibrant and flavorful; they also come together quickly and easily. The combination of tender gnocchi, caramelized onions, zesty lemon, spicy sausage, and peppery broccoli rabe creates an exciting diversity of flavors and textures. It's a perfect weeknight meal–satisfying, delicious, and simple. Gnocchi, a traditional Italian pasta, have their roots in the Middle East and have been a cherished staple in Italy since the days of ancient Rome. The name “gnocchi” comes from the Italian word meaning “lumps.” This recipe comes to us from Bon Appétit.
- 1 large red onion, thinly sliced
- 6 garlic cloves, finely grated
- 1 17.5-oz. package shelf-stable potato gnocchi
- ⅓ cup extra-virgin olive oil
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
- ½ tsp. crushed red pepper flakes
- ½ tsp. freshly ground black pepper
- 2 lemons
- 12 oz. bulk spicy Italian sausage
- 1 medium bunch broccoli rabe (about 8 oz.), cut into 2" pieces
- Finely grated Parmesan (for serving; optional)
- Place a rack in the bottom third of the oven; preheat to 400°F (205°C). Toss 1 large red onion, thinly sliced, 6 garlic cloves, finely grated, one 17.5-oz. package shelf-stable potato gnocchi, ⅓ cup extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. crushed red pepper flakes, and ½ tsp. freshly ground black pepper on a rimmed baking sheet to combine. Create a little open space on one side. Finely grate zest of 2 lemons over gnocchi mixture; cut lemons into wedges and set aside for serving. Crumble 12 oz. spicy bulk Italian sausage in about 1" pieces onto open space on a baking sheet. (It’s okay if some pieces lay on top of gnocchi and onion.)
- Bake, tossing halfway through to evenly coat everything in oil again, until sausage and gnocchi are browned and crisp, 35–45 minutes.
- Add 1 medium bunch broccoli rabe (about 8 oz.), cut into 2" pieces, to a baking sheet and toss with tongs or 2 flat metal spatulas to coat in oil. Bake until broccoli rabe is tender, 6–10 minutes.
- Remove gnocchi mixture from the oven and scatter reserved lemon wedges around. Top with finely grated Parmesan if desired.