This easy sausage bake is made with gnocchi rather than pasta. Roasted gnocchi is magical – while the inside stays light and fluffy, the outside goes crisp and golden, like mini roast potatoes.

Cut each sausage into 15 pieces and, using the tines of a fork, press each piece gently to shape the gnocchi, leaving a dent from your thumb or finger on one side and fork marks on top.

Either way, that chewy-crisp texture is my gnocchi ideal. If that’s so wrong, then I’m more than happy to take my lumps. SHEET-PAN GNOCCHI WITH SAUSAGE AND PEPPERS Gnocchi With Sausage and Peppers ...

Sometimes, you just want to have Sunday supper on a Wednesday. This skillet gnocchi with sausage and broccoli rabe recipe will deliver. It’s been a PureWow reader favorite since its debut in ...

Rather than being soft and chewy like boiled gnocchi often is, the fried version is fluffier and less dense, thanks to the ...

Flatten each gnocchi gently with the tines of a fork. Heat the oil over medium heat in a thick, heavy-bottomed pan, and add the sausage. Sauté until the sausage is brown on the outside but still ...