Name: Crispy Gnocchi with Sausage & Broccoli
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 package of gnocchi; 2 sausages (Italian or your choice), sliced; 2 cups broccoli florets; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; Salt and pepper to taste; Parmesan cheese (optional, for serving)

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I make this meal when the week gets busy. I like how fast it comes together. I brown the sausage, toss in gnocchi and broccoli, and cook until the gnocchi gets crisp. Crispy Gnocchi with Sausage & Broccoli fit my quick-dinner line-up.

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I usually pull frozen broccoli or fresh florets from the fridge. The pan clean-up is easy. This dish became one of my regular dinners for its speed and small list of ingredients.

This recipe is a simple skillet meal with potato gnocchi, sliced sausage, and broccoli. It has a mix of soft, tender gnocchi and crunchy brown bits. The sausage adds fat and flavor while the broccoli gives a light bite. People make this meal for a fast weeknight dinner or a casual weekend lunch. For a warm soup to serve before or after, try this autumn tortellini soup with sausage.

Why make this recipe

This meal saves time. It cooks in one pan and finishes in about 10 minutes after the sausage is brown. It uses few ingredients and gives clear, bold flavors. You can change the sausage type or the green veggie to match what you have. The gnocchi crisps up and holds simple seasonings well. It works as a main dish or a side to share. It also stretches easily to feed more people without extra tricks—just add another pack of gnocchi.

How to make this recipe

You start by heating oil and browning the sausage. Then you add the gnocchi and broccoli so they can cook together. The hot pan helps the gnocchi get a golden crust while the broccoli softens. Keep the pan over medium heat and stir now and then to brown evenly. The seasonings go in early so they coat each bite. Expect a mix of soft inside gnocchi and crisp outside bits when it is done. This version stays simple and fast.

Ingredients

1 package of gnocchi, 2 sausages (Italian or your choice), sliced, 2 cups broccoli florets, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, Salt and pepper to taste, Parmesan cheese (optional, for serving)

Gnocchi gives the dish a soft, pillowy base that crisps on the outside. Sausage brings fat and savory flavor. Broccoli adds color, crunch, and a bit of green health. Olive oil helps brown the gnocchi and cook the sausage. Garlic powder and Italian seasoning give ready flavor without chopping. Parmesan on top lifts the whole plate with a salty, nutty note. You can swap sausage type to change the taste and spice.

Directions

In a large skillet, heat the olive oil over medium heat.
Add the sliced sausage and cook until browned.
Stir in the gnocchi and broccoli florets.
Sprinkle with garlic powder, Italian seasoning, salt, and pepper.
Cook, stirring occasionally, until the gnocchi is golden and crispy and the broccoli is tender, about 8-10 minutes.
Serve hot, topped with Parmesan cheese if desired.

Notes: Brown the sausage well to build flavor. Spread the gnocchi so pieces touch the pan for crisping. Stirring too much stops browning; stir every few minutes. Use medium heat so the broccoli cooks without burning the gnocchi. Add cheese right before serving so it melts but does not make the dish soggy.

How to serve this recipe

Serve this meal straight from the skillet. It goes well with a simple green salad or crusty bread. For a fuller plate, add a lemon wedge to squeeze over the broccoli. Leftovers reheat well in a pan to keep some crisp. If you host, plate it family-style and let people add Parmesan. For a lighter side, serve just a portion with a soup or small appetizer like the arepas made at home for a mixed menu.

How to store this recipe

Cool the leftovers to room temperature for no more than two hours. Store in an airtight container in the fridge for 3–4 days. Reheat in a skillet over medium heat to keep the gnocchi crisp. For longer storage, freeze in a shallow container for up to 2 months. Thaw in the fridge overnight and reheat in a pan. Avoid the microwave if you want to keep the crispy texture; it makes the gnocchi soft.

Tips to make this recipe

Use a large skillet so items have room to brown. Do not overcrowd the pan. If your gnocchi is very soft, pat it dry on a towel first to help crisping. Cut sausage evenly so it cooks at the same rate. If broccoli cooks too fast, move it to the pan edge while the gnocchi finishes. If the dish gets dry, add a splash of water and cover briefly. These small moves help this version stay quick and tasty. Also try to avoid stirring constantly to keep a good crust.

Variation

Swap the sausage for sliced chicken sausage, turkey, or crumbled pork to change the fat and flavor. Use broccolini or green beans if you want thinner stems. Add cherry tomatoes at the end for a touch of sweetness. For a spicy kick, use hot Italian sausage or a pinch of red pepper flakes. If you want a baked finish, move the pan to a hot oven for 3 minutes with cheese on top. Variations work well because the base steps stay the same.

FAQs

Q: Can I use frozen broccoli?

A: Yes. Add it straight to the pan and cook a bit longer.

Q: Do I need to boil the gnocchi first?

A: No. Package gnocchi often cooks in the pan and crisps well.

Q: Can I make this vegetarian?

A: Use plant-based sausage or skip sausage and add mushrooms.

Q: How do I keep the gnocchi crispy later?

A: Reheat in a skillet, not the microwave, to restore crispness.

Conclusion

This meal is a fast, one-pan choice for home cooks. It fits busy nights and small shopping lists. For another take with more technique, see Crispy Gnocchi With Sausage and Broccoli Recipe – NYT Cooking for ideas. If you want a sheet-pan alternate with broccolini, check Sausage & Broccolini Sheet Pan Gnocchi – All Types of Bowls to compare methods and tools.