August Recipe of the Month: Sheet-Pan Gnocchi and Sausage
This Sheet-Pan Gnocchi and Sausage Recipe Is Perfect for Busy Weeknights
Photo: Serious Eats/Victor Protasio
Prep
10 mins
Cook
40 mins
Total
50 mins
Serves
4
Ingredients
- 1 (12-ounce; 340 g) package refrigerated skillet gnocchi (such as Rana brand)
- 1 medium-size yellow onion (8 ounces; 198 g) , halved and cut into 3/4-inch-thick slices (about 2 cups)
- 1/4 cup (60 ml) extra-virgin olive oil, divided
- 1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried fennel seeds
- 1/2 teaspoon freshly ground black pepper
- 12-ounces (340 g) mild or spicy Italian sausage, casings removed and pinched off into 1-inch pieces
- 10 ounces (284 g) broccoli rabe, trimmed and cut into 1 1/2–inch pieces (about 6 cups)
- 8 ounces (226 g) cherry tomatoes, halved (about 1 1/3 cups)
- 4 medium cloves (20 g) garlic, grated on a rasp grater such as a Microplane
- 1 teaspoon grated lemon zest plus 2 tablespoons fresh juice (from 1 lemon)
- 3 tablespoons shredded Parmesan cheese, plus more for garnish
Directions
- Adjust oven rack to lower-middle position, and place a rimmed baking sheet on oven rack. Preheat oven to 425°F (220℃). In a large bowl, toss together gnocchi, onion, 2 tablespoons oil, 1 teaspoon salt, red pepper, fennel seeds, and black pepper until gnocchi is evenly coated. Remove baking sheet from oven, and spread gnocchi mixture in an even layer on preheated baking sheet. Place sausage pieces directly on baking sheet between gnocchi.
- Bake until sausage is cooked through and both sausage and gnocchi are browned and crisp, about 30 minutes, stirring halfway through baking time.
- In same large bowl, add broccoli rabe, cherry tomatoes, garlic, lemon zest, remaining 1/2 teaspoon salt, and remaining 2 tablespoons oil; massage oil into broccoli rabe until evenly coated. Spread broccoli rabe mixture over gnocchi mixture. Bake until broccoli rabe and tomatoes are tender, 6 to 10 minutes.
- Remove baking sheet from oven, and stir in lemon juice and Parmesan. Top with additional Parmesan, and serve immediately.
Special Equipment
Sheet pan, rasp grater such as a Microplane
Make-Ahead and Storage
The cooked dish can be cooled and refrigerated in an airtight container for up to 3 days.
Courtesy: seriouseats.com
Insurance can be confusing — and most people have questions they feel like they should already know the answer to.
The easiest 15-minute recipe!
“Home Inventory in 30 Minutes: The Thing You’ll Be Glad You Did”
Includes: phone video walkthrough method, where to store it, high-value items scheduling, receipts/photos and downloadable checklist for home inventory.
January 2026
This post answers an 'Asking for a Friend' question:
"Does my auto insurance cover theft of my college student's belongings from their car?"
Life comes with a lot of moving parts — and most of them don't come with instructions.
Winter has a way of slowing everything down — shorter days, colder mornings, and a calendar that somehow fills up fast.
Slow-Cooker Chicken and Dumplings Total Time Prep: 20 min. Cook: 5 hours Yield 8 servings Slow-cooker chicken and dumplings is a classic comfort food made easy with shortcut ingredients. This recipe requires minimal effort, so you can enjoy a filling, home-cooked meal anytime! Ingredients 1 small onion, chopped 1 cup chopped carrot 1 cup chopped celery 1 garlic clove, minced 2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried marjoram 2 cans (10 ounces each) condensed cream of chicken soup, undiluted 1 cup reduced-sodium chicken broth 1 cup frozen or canned peas, drained 1 can (6 ounces) large refrigerated buttermilk biscuits Chopped fresh parsley, optional Directions Place onion, carrot, celery, and garlic in a greased 6- or 8-qt. slow cooker; stir. Place chicken thighs or breasts on top. Sprinkle with oregano, salt, pepper, and marjoram. In a small bowl, stir together the cream of chicken soup and broth, then pour over the chicken. Cover; cook on low for 4-5 hours or on high for 2-3 hours, or until the chicken is cooked through. Shred chicken with two forks. Stir in peas. Cut the biscuits into 4 pieces each; arrange them on top of the chicken. Cook on high 1 to 1-1/4 hours or until biscuits are cooked through. If desired, top with chopped parsley and additional pepper. Source: tasteofhome.com
It comes together in 30 minutes but tastes like it simmered all day.
Mid-Season Tips to Keep Your Home Safe All Winter Long
