Sheet Pan Gnocchi with Fennel & Chicken Sausage

I can’t lie, the month of March is a weird one. It always feels like a drawn out case of “Sunday Scaries.” With the spring gig season just around the corner (if it hasn’t already started), I’m mentally preparing for more work and less time at home.

It’s also a tough one for feeling inspired in the kitchen. Here in New York, the fun spring produce hasn’t made an appearance yet, and the winter produce is on its way out. Not to mention, the weather is having an identity crisis.

At times like this, I naturally find myself gravitating toward recipes that are convenient and comforting, and this recipe for Sheet Pan Gnocchi with Fennel & Chicken Sausage is both of those things at their absolute best. Nothing warms the soul quite like pillowy potato gnocchi, and nothing is more convenient than dumping a bunch of stuff in a pan and having dinner ready in 30 minutes.

As a bonus? It bridges that awkward gap between seasons, making the most of straggling winter produce (fennel), with a healthy dose of green (broccolini and fennel fronds).

The Gnocchi

For this recipe, I recommend using any packaged, shelf stable gnocchi, which you can find in the pasta aisle. No need to boil - it’ll get tender and slightly browned with just the heat of the oven. While I have never tried using frozen gnocchi for this recipe, it could likely be used with similar results. You may just need to increase the cooking time by a few minutes.

The Fennel

If you’ve been around a while, you know I’m a fennel stan, and I don’t like to waste any of it! In this recipe, we use the bulb thinly sliced and the chopped fronds as a garnish, similar to how I do in my Citrus & Fennel Salad. It’s like having an herb garnish built in, and cuts down on food waste.

THM Tip! Raw sliced fennel makes a delicious snack. Drizzle with olive oil and flaky salt, or dip in a little peanut butter (think ants on a log, but all grown up). And psst - don’t forget to save those fennel stalks for making my Any-Ingredient Instant Pot Broth!

The Broccolini

Broccolini has a lovely mild flavor, with stems so tender that you can chop them up and roast them. You could substitute baby broccoli as well, though the stems might be slightly thicker and require a little extra cooking time. I would not recommend broccoli rabe as a substitute, as the stems are much tougher and it has a more pungent flavor.

The Chicken Sausage

You can use any brand you like of fully-cooked Italian-style chicken sausage, or a meatless substitute. I prefer sweet over spicy for this recipe.

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Sheet Pan Gnocchi with Fennel & Chicken Sausage

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Yield: 4

Author: Sarah Kenner

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Bridge the gap between winter and spring with this cozy, filling, one-pan meal that is ready in 30 minutes!

Ingredients

• 1 17-oz. package shelf-stable gnocchi
• 1 bunch broccolini
• 1 medium-large fennel bulb with fronds
• 3 cloves garlic
• 4 fully cooked, sweet Italian-Style chicken sausages (or meatless substitute)
• 3 Tbs. EVOO
• Salt and freshly ground pepper, to taste
• 1/4 tsp fennel seeds (optional)
• Grated Parmigiano Reggiano cheese, to serve

Instructions

1. Preheat the oven to 400ºF.
2. Cut off the fennel stalks & fronds and set aside. Thinly slice the fennel bulb, and add to a large bowl.
3. Chop the broccolini into 1-inch pieces, roughly chop the garlic, and slice the chicken sausage into 1/2-inch slices. Add to the bowl with the fennel.
4. To a large sheet pan, add the gnocchi and drizzle with 1 Tbs. of olive oil. Toss to coat.
5. To the pan, add the fennel, broccolini, garlic, chicken sausage, and the remaining 2 Tbs. of olive oil. Season with salt and pepper to taste, and 1/4 tsp. of fennel seeds (if using). Toss to coat again.
6. Roast for 10-12 minutes, until the gnocchi and vegetables are fork tender. (Note: depending on your ingredients and oven, this step may take longer).
7. While the gnocchi cooks, rip off a handful of the tender fennel fronds and roughly chop.
8. Flip the ingredients in the pan, then return to the oven on a low broil until the gnocchi and vegetables are golden brown and slightly caramelized, about 5 more minutes.
9. Garnish with chopped fennel fronds and grated parm, and serve.

Notes & Substitutions

• While I have never tried using frozen gnocchi for this recipe, it could likely be used with similar results. You may just need to increase the cooking time in Step 6 by a few minutes.

• Can't find fennel with the fronds attached? No worries! Just skip the garnish.

• You can substitute baby broccoli for the broccolini, though the stems might be slightly thicker and require a longer cooking time. I would not recommend broccoli rabe as a substitute - the stems are tougher and it has a more pungent flavor.

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