Sheet-Pan Gnocchi With Spicy Sausage and Broccoli Rabe

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.

While gnocchi is delicious no matter the preparation, it’s most superior when baked and browned—not boiled, as its package instructions want you to do. Here shelf-stable gnocchi are strewn onto a baking sheet alongside spicy Italian sausage and baked until crisp on the outside and chewy in the center. As they bake, the sausage releases its flavorful oil that cloaks the gnocchi in a spicy-slick sheen, adding invaluable flavor and a touch of heat. A handful of cut broccoli rabe is added toward the end, then the whole thing is served with lemon wedges and a flourish of cheese. This dinner has everything you need for a comforting meal—all without having to boil a pot of water. For this recipe, seek out shelf-stable gnocchi sold in the pasta section of grocery stores in lieu of refrigerated fresh varieties, as the latter tend to get gummy instead of crisp when baked.