Crispy Gnocchi with Chicken Sausage, Broccoli, and Lemon Ricotta

Make it

Instructions

1. 01

   Prepare the oven, pan, and ingredients

   Place a rack in the center of the oven and preheat it to 425°F (220°C). Line a large rimmed sheet pan with parchment. Wash and thoroughly dry 1 large head broccoli, then cut it into bite-size florets. Slice 12 oz chicken sausage into 1/2-inch rounds. Peel and finely mince 3 garlic cloves. Zest and juice 1 lemon, keeping the zest and juice together. Finely chop 2 tbsp fresh parsley. Measure the remaining ingredients before roasting.\n\n| Why: Thoroughly dry vegetables roast instead of steaming, while early prep keeps the one-pan timing smooth and safe. |

2. 02

   Start the sheet-pan roast

   Add 16 oz shelf-stable potato gnocchi, 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the lined pan. Toss until every piece is lightly coated, then spread everything into one layer with space between pieces. Roast at 425°F (220°C) for 12 minutes, until the undersides begin to turn golden.\n\n| Why: Direct contact with the hot pan gives the dumplings a crisp exterior before the other ingredients join the roast. |

3. 03

   Add the sausage and broccoli

   Remove the pan carefully and turn the pieces with a spatula. Add the prepared rounds and florets, then scatter 1/4 tsp red pepper flakes over the pan. Roast for 14–16 minutes, stirring once halfway, until the dumplings are deeply golden, the florets have browned edges and remain tender-crisp, and the sausage reaches 165°F (74°C) in the center.\n\n| Why: Adding these components after the initial roast prevents the vegetables from overcooking while allowing the protein to brown without drying. |

4. 04

   Make the lemon ricotta sauce

   While the pan roasts, stir 1 cup whole-milk ricotta, 1/2 tsp lemon zest, 1 tbsp lemon juice, and the remaining minced garlic in a small bowl until smooth. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. If the sauce is too thick to spoon, loosen it with 1 tbsp water. Set it aside at room temperature.\n\n| Why: Gentle mixing preserves a plush texture, and the citrus cuts through the richness of the finished dish. |

5. 05

   Finish, rest, and serve

   Remove the pan from the oven and immediately toss the hot mixture with the minced garlic, the remaining lemon juice, and 1/4 cup finely grated Parmesan cheese. Taste and adjust with 1/4 tsp kosher salt if needed. Let it rest on the pan for 3 minutes, then spoon the ricotta sauce onto four plates and divide the roast over it. Garnish with the chopped parsley and the reserved zest. Serve hot while the edges are crisp.\n\n| Why: Residual heat blooms the aromatics without burning them, while a brief rest lets the cheese cling and the contrasting textures settle. |