Crispy Gnocchi With Sausage, Broccoli, Leeks and a Lemon Parm Drizzle
5 colorSTHE WHY BEHIND THIS RECIPE
I feel like sheet pan meals get a totally unwarranted bad rap—but there are some things that crisp up and work perfectly on a sheet pan, and this is one of them. I love cooking almond flour or cauliflower gnocchi this way because it gets crispy and golden brown. Combine that with broccoli, leeks, and some sort of flavorful sausage, and you’ve got a nutrient-dense, super flavorful meal.
Every sheet pan meal needs a simple sauce or dressing, and the combo of lemon, parmesan, and olive oil (with a dash of salt, pepper, and chili flakes if you’re into it!) brings the whole dish together. I’ve made this five times in the last month—not because I needed to test or photograph it again, but because it just hits the spot.
This meal checks all the Cooking in Color boxes: protein, fiber, healthy fats, micronutrients, blood sugar-friendly carbs, and a little zhuzh from the lemon-parm drizzle. Tons of ways to make swaps in this recipe, see swaps section below!
Yields: 3 servings
Total time: 30 minutes
Prep time: 5 minutes
Cook time: 25 minutes
WHAT YOU NEED
TOOLS
Sheet Pan (stainless steel or non-toxic non-stick)
INGREDIENTS
Sheet Pan:
5 small cloves garlic, minced
1 leek, white & light green parts thinly sliced
1 pack Cappello’s almond flour gnocchi, ideally thawed if frozen but not imperative
4 sausages, sliced into coins or crumbled (I’ve been using the pre-cooked Force of Nature sausage and loving them in this dish)
1 medium head broccoli, cut into small florets
3 tbsp olive oil or melted beef tallow
A dash of kosher salt and pepper
Lemon Parm Drizzle:
1–2 tsp lemon zest
Juice from 2 lemons or 6 tbsp lemon juice
1/2 cup finely grated Parmesan
1/4 cup olive oil
1 tbsp warm water
1 tsp salt
Optional: pinch of chili or red pepper flakes or cracked pepper - I like adding 1 tsp red pepper flakes
HOW TO DO IT
1.Preheat & Prep
Preheat oven to 425°F.
Line a large sheet pan with parchment for easy cleanup (Alex, my husband and dishwasher, included this instruction 🤣)
Thinly slice sausage, mince the garlic, chop the broccoli and slice your leeks!
2.Toss & Roast
In a big bowl, toss gnocchi, sausage, broccoli, leeks, and garlic with 3 tbsp olive oil, and a dash of salt, and pepper.
Spread out evenly on the sheet pan — don’t overcrowd. Roast for 20–25 minutes, stirring once halfway through, until:
Gnocchi is golden and crisp on the edges
Sausage is cooked through and sizzling (if using pre-cooked sausage it’s all good it’ll just get a little crispier!)
Broccoli has little charred bits
Garlic is toasty, not burnt
💡 Tip: If things aren’t browning, broil for 2-3 minutes at the end!
3.Make the Lemon Parm Drizzle
Whisk together the lemon zest, juice from 2 lemons or 6 tbsp lemon juice, 1/2 cup Parmesan, 1/4 cup olive oil, 1 tbsp warm filtered water, 1 tsp salt, and a pinch of chili flakes if using.
It should be spoonable and tangy — add a dash more water if needed!
4.Serve It Up!
Spoon the lemon-parm drizzle over everything while hot.
Toss gently to coat. Serve straight from the pan or over arugula or other greens!
Top with maldon sea salt, extra parm and fresh herbs (basil, parsley, or chives). Taste test and if you want a little more lemon, serve with lemon wedges for people to add a tad more lemon if desired!
SWAPS, TIPS & TRICKS
Swaps:Gnocchi → Sub with roasted baby or sweet potatoes or smashed fingerlings, try cauliflower gnocchi for a different texture (roast longer to crisp) or use roasted delicata squash.
Sausage → Sub with chicken or turkey sausage or chorizo, or even crumbled tempeh if you're doing a veg version.
Broccoli → Swap for asparagus, brussels sprouts, or zucchini in spring, or cauliflower or butternut squash in cooler months. You can also always add mushrooms, cherry tomatoes, or bell peppers for more color and umami!
Lemon parm drizzle → Sub in pecorino or grana padano for parm, swap lemon with a mix of lemon + orange zest for more dimension, add a spoonful of Greek yogurt or cashew cream to make it creamier.
Tips & Tricks:Crispier gnocchi hack: Ideally, make sure gnocchi is thawed and super dry before roasting, space it out on the pan. You can also toss gnocchi in a bit of arrowroot or tapioca flour pre-oil for extra crisp.
Garlic Watch: If you’re nervous about garlic burning, toss it in halfway through roasting or roast it whole in its skin on the pan, then mash into the drizzle for sweeter roasted garlic flavor.
Fun finish ideas: Top with, microgreens, toasted pine nuts or walnuts, crispy shallot or a dollop of pesto or chimichurri.
Make it for brunch? You could totally add a jammy egg or crispy fried egg on top
Nutritional Info
Per serving, makes 3 servings
Calories: 790
Carbohydrates: 67g
Fiber: 11g
Net carbs: 56g
Protein: 27g
Fat: 49g
Sodium: 1400mg
Sugar: 7g
