Description
This Sheet Pan Gnocchi Broccoli is the kind of cozy, no-fuss dinner that makes weeknights feel easy. The gnocchi roasts into golden, crisp-edged pillows while the broccoli gets sweet, caramelized tips — all with garlicky olive oil and a final shower of Parmesan.
Ingredients
1 lb (450g) potato gnocchi
4 cups (about 350g) broccoli florets
3 tablespoons (45ml) olive oil
3 cloves garlic, minced
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 cup (50g) grated Parmesan cheese
Optional: pinch of red pepper flakes or lemon zest
Instructions
1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, toss gnocchi and broccoli with olive oil, garlic, salt, and pepper until evenly coated.
3. Spread everything on the sheet pan in a single layer (avoid overcrowding so it roasts, not steams).
4. Roast for 18–22 minutes, tossing halfway through, until gnocchi is golden and broccoli is tender with crispy edges.
5. Remove from the oven, sprinkle with Parmesan, and toss while hot so it melts and coats everything. Serve right away.
Notes
Don’t boil the gnocchi first — roasting gives the best crisp-tender texture.
If your pan looks crowded, use two sheet pans for better browning.
Optional add-ins: cherry tomatoes, sliced mushrooms, or cooked chicken.
Storage: keep leftovers in an airtight container up to 4 days.
Reheat: bake at 400°F (200°C) for 8–10 minutes to bring back the crisp edges.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 15 mg