Easy Sheet Pan Gnocchi with Sausage & Broccoli
Photo: Liz Rueven

Easy Sheet Pan Gnocchi with Sausage & Broccoli

Something magical happens when gnocchi, sausage, broccoli and onions sizzle on a piping hot sheet pan.

Maybe it’s the golden edges of tender potato bites.

Maybe it’s the easy recipe and almost effortless clean-up.

Maybe it’s simply the triumph of pulling together another dinner at the end of another stay-at-home day during a pandemic.

Sheet Pan kosher sausage and broccoli Kosher Like Me
Photo: Liz Rueven

Whatever the reason, consider this a flexible recipe that belongs in your rotation. It’s as easy as gathering your ingredients, tossing them together quickly, and basking in the mouthwatering aromas that will waft through your kitchen.

I’ve tested this recipe a few times with cauliflower gnocchi rather than classic potato. Ever mindful of my Corona five (pounds) gained over this year, I was determined to use cauliflower gnocchi to help me to reduce my carbs.

Two words for ya: Forget it.

Sheet pan sausage and broccoli Kosher Like Me
Photo: Liz Rueven

Use frozen potato gnocchi, fresh or frozen broccoli, a flexible quantity of slivered onions and any sausage of choice (vegetarian or beef). I highly recommend Grow and Behold kosher Chorizo Sausage if you’re up for the beef.

If not, I am crazy about Meatless Nation‘s shitake mushroom based products. I’d chose their Zamaze Shitake Savory Sausage for this. Their products are kosher, vegetarian, dairy-free, gluten-free and soy-free. In my book, Zamaze is tops for tastiest, most ethical and easiest to use vegetarian sausages.

Sheet Pan kosher sausage and Broccoli Kosher Like Me
Photo: Liz Rueven

This recipe comes together in about five minutes. I prefer to toss all ingredients in a large bowl to ensure that each nook and cranny is well coated with sauce and seasoning.

Feeling lazy? Combine all ingredients right on the sheet pan, stick it in a 400 degree oven, and allow the flavors to fill your kitchen with tantalizing scents of the easiest dinner you’ve made this week.

Leftovers would be irresistible for breakfast with a couple of eggs scrambled into the mix.

Shout out to my daughter, E., whose inventive cooking and enthusiastic conversations about what’s for dinner inspire me.

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