Community recipe
Sheet-Pan Sausage and Gnocchi with Burst Tomatoes and Basil
Golden-edged gnocchi, juicy Italian sausage, and sweet burst tomatoes roast together on two pans, then get a bright lemon-basil finish. No boiling required.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 450 g cherry tomatos
- 1 lemon, zested and halved
- 0.5 cup fresh basil, torn
- 500 g shelf-stable potato gnocchi
- 450 g italian sausages, raw, bulk or removed from casings
- 2 tbsp olive oils
- 0.5 tsp kosher salt
- 0.5 tsp garlic powder
- 0.25 tsp ground black pepper
Make it
Instructions
- 01
Prepare the ingredients and heat the oven
Set oven racks in the upper and lower thirds and heat the oven to 425°F (220°C). Line two large rimmed baking sheets with parchment. Wash and thoroughly dry 450 g cherry tomato. Wash and dry 1 lemon; finely zest it, then cut it in half and set it aside for finishing. Wash and dry 0.5 cup fresh basil, then tear the leaves and set aside. Open and measure 500 g shelf-stable potato gnocchi; do not boil it. Keep 450 g Italian sausage refrigerated until you are ready to put it on the pans. | Why: Dry produce roasts rather than steams, and two pans leave room for browning.
- 02
Season and roast on two pans
Divide the gnocchi and tomatoes evenly between the prepared sheets. Drizzle with 2 tbsp olive oil and season with 0.5 tsp kosher salt, 0.5 tsp garlic powder, and 0.25 tsp ground black pepper. Toss and spread in a single layer. Pinch the sausage into roughly 1-inch pieces and distribute evenly across both pans; wash your hands and any surfaces that touched the raw meat. Roast in the heated oven for 25–30 minutes, swapping the pans between racks and stirring once after 15 minutes. The gnocchi should have golden edges, the tomatoes should be burst, and the thickest sausage pieces must reach 160°F (71°C) on a food thermometer. If needed, roast a few minutes longer until they do. | Why: Spacing and a mid-roast swap promote even browning while the sausage cooks safely through.
- 03
Finish with lemon and basil
Remove both pans from the oven and let stand 2 minutes. Squeeze the prepared lemon halves over the hot gnocchi, avoiding the seeds. Scatter the reserved zest and torn basil over both pans, gently toss, and divide among 4 plates. Serve warm. | Why: Adding the citrus and tender herbs after roasting keeps their flavors bright.
