Crispy Sheet-Pan Gnocchi, Sausage & Broccoli

Method

1. 01Heat the oven to 220°C with a large rimmed baking tray inside. Preheating the tray is what helps give the gnocchi those lovely crispy edges.
2. 02In a large bowl, toss the gnocchi and onion with 30ml olive oil, 5g salt, chilli flakes, fennel seeds and black pepper.
3. 03Carefully remove the hot tray from the oven and spread the gnocchi mixture across it in a single layer. Nestle the sausage pieces between the gnocchi.
4. 04Roast for around 30 minutes, giving everything a good toss halfway through, until the sausage is cooked and the gnocchi is golden and crisp.
5. 05Meanwhile, use the same bowl to combine the broccoli, tomatoes, garlic and lemon zest with the remaining 30ml olive oil and 3g salt. Massage everything together so the greens are well coated.
6. 06Scatter this mixture over the gnocchi and return to the oven for another 6–10 minutes, until the broccoli is tender and the tomatoes are beginning to collapse.
7. 07Remove from the oven and immediately toss through the lemon juice and Parmesan.
8. 08Finish with another generous snowfall of Parmesan and take the whole tray straight to the table.
9. 09Spring swap: Asparagus, artichokes, spring onions or leeks can all take the place of the broccoli and tomatoes. Just adjust the roasting time depending on what you're using.