Sheet-Pan Italian Sausages with Crispy Gnocchi, Broccolini & Jammy Onions + Lemon-Garlic Yogurt

Instructions

1. 1

   Heat the oven to 425°F. Put a sheet pan in the oven while it preheats (this is the crispy-gnocchi cheat code).

   7 min

   Tip: If your sheet pan is dark/heavy, it’ll brown even better—just keep an eye the last few minutes.

2. 2

   Meanwhile, prep your veg: trim 1 lb Broccolini and cut 1 large Yellow onion into wedges. Pat 5 Italian sausages (sweet or hot) dry (they brown better).

   6 min

   Tip: Dry sausages = better color. Wet sausages = pale and sad. This matters.

3. 3

   In a large bowl, toss 18 oz Shelf-stable potato gnocchi and 1 large Yellow onion with 2 tbsp Olive oil, 1 tsp Fennel seeds (if using), 1 tsp Smoked paprika, 1/2 tsp Red pepper flakes (if using), 1 1/2 tsp Kosher salt, and 1/2 tsp Black pepper.

   4 min

   Tip: Make sure every gnocchi is glossy—oil is what turns them crispy instead of chewy.

4. 4

   Carefully pull the hot sheet pan from the oven. Scatter the gnocchi-onion mixture across it (listen for the sizzle), then nestle 5 Italian sausages (sweet or hot) in among the gnocchi.

   3 min

   Tip: Spread it out. Crowding = steaming. Steaming = betrayal.

5. 5

   Roast for 10 minutes. (Do nothing. Let the gnocchi get its first crisp.)

   10 min

   Tip: Resist stirring early—you’ll lose browning.

6. 6

   While it roasts, make the yogurt sauce: stir 1 cup Plain whole-milk Greek yogurt, 1 clove Garlic, 1 Lemon (zest and juice), 1/3 cup Parmesan, remaining 1/2 tsp Kosher salt, 1 tbsp Olive oil, and 1 tsp Honey (if using). Loosen with 1–2 tbsp Water if you want it more drizzle-able.

   5 min

   Tip: Grating the garlic makes it melt into the sauce so you don’t get raw chunks.

7. 7

   Toss 1 lb Broccolini with a small splash of Olive oil (if needed—use what’s left in the bowl), a pinch of Kosher salt and Black pepper.

   2 min

   Tip: Broccolini is thin; it needs less oil than broccoli florets.

8. 8

   After the first 10 minutes, pull the pan and flip the gnocchi a bit (don’t obsess). Add 1 lb Broccolini to the pan, spreading it out so the tips can char. Return to oven and roast 10–12 minutes more, until 5 Italian sausages (sweet or hot) are cooked through and 18 oz Shelf-stable potato gnocchi is crisp.

   12 min

   Tip: Sausage doneness: 160°F for pork. No thermometer? Cut one link—juices should run clear, not pink.

9. 9

   Rest 3 minutes, then finish with 1/4 cup Fresh parsley or basil and extra Parmesan if you want. Serve with big swooshes (or dollops) of lemon-garlic yogurt and Lemon wedges for squeezing.

   4 min

   Tip: I like sauce under AND on top—like a cozy restaurant smear, but it’s Tuesday.