Sheet Pan Gnocchi with Sausage, Broccolini, and Burrata
Sheet pan meals are often praised for convenience, but they rarely deliver on texture. This recipe changes that by taking advantage of a brilliant technique: roasting packaged, shelf-stable or refrigerated gnocchi directly on the pan without boiling them first. As the sausage renders and the cherry tomatoes burst, the gnocchi absorbs those rich, savory juices while developing a beautifully golden, crispy exterior and a pillowy center. Broccolini brings a necessary bit of charred bitings to balance the richness of the Italian sausage, while a final toss of pesto brightens the entire pan. Finishing the dish off-heat with torn burrata adds a cold, creamy contrast as it gently melts into the hot pasta and vegetables. It is an effortless, high-reward weeknight dinner that feels far more intentional than a standard single-pan roast. Why it works: High-heat roasting crisps the gnocchi exterior while caramelizing the tomatoes into a light, natural pan sauce. Pairing suggestion: Serve alongside a crusty homemade Italian loaf or garlic focaccia to mop up the extra pesto, burrata, and roasted tomato juices. This pairs well with a French bread loaf toasted with [Garlic & Herb Butter](/recipes/garlic-herb-compound-butter)
Dinner · Beginner · sheet pan · oven · make-ahead · Ryan Johnson's Kitchen
Prep 15 min · Cook 32 min · Total 47 min · Serves 4
Ingredients
- 2 (12 oz) packages refrigerated gnocchi
- 1 pint cherry tomatoes, quartered
- 8 oz broccolini, chopped (tough ends trimmed off)
- Olive oil
- Kosher salt
- Red pepper flakes
- 12 oz bulk Italian sausage
- 2 tbsp pesto, plus more for finishing
- 1 ball burrata, torn into pieces
Instructions
Preheat
- Preheat the oven to 400°F.
Assemble Sheet Pan
- On an 18-by-13-inch rimmed sheet pan, add the gnocchi, quartered cherry tomatoes, and broccolini. Drizzle generously with olive oil, season with salt and red pepper flakes, and toss everything together. Break the sausage into small pieces and nestle it around and on top of the gnocchi.
Bake
- Bake at 400°F for 30 to 32 minutes, stirring halfway through, until the gnocchi is golden and slightly crispy, the broccolini is tender-crisp, and the sausage is fully cooked through.
Finish & Serve
- Remove the pan from the oven. Toss the gnocchi and vegetables with 2 tablespoons of pesto. Scatter the torn burrata over the top, finish with an extra drizzle of pesto and red pepper flakes if desired, and serve immediately.