Broccoli and Sausage Gnocchi

After I made my first really good batch of gluten-free gnocchi, my family clamored for more and different sauces—nothing succeeds like success. This week’s recipe includes Italian sausage and broccoli and, with these added ingredients, serves eight. Leftovers can be refrigerated and reheated in the microwave. I don’t recommend freezing because broccoli (or any vegetable with a high water content) tends to “deflate” after defrosting, becoming a mere shadow of its former juicy self.

Rather than serve this dish bowl by bowl, I just put it in a large casserole and brought it to the table so we could all help ourselves. Another advantage of the casserole, if it is oven safe, is that you can prepare the gnocchi slightly in advance (don’t let it sit a room temperature for too long because of food safety concerns) then reheat it in the oven or microwave and bring it to the table piping hot. One great quality of gluten-free pasta, noodles, breads and pizza is that, unlike wheat versions, the microwave does not “toughen” the dough.

Talk about quick and easy: I made this recipe using a batch of frozen Gluten-Free Potato Gnocchi, and a bag of fresh, ready-to-cook broccoli florets. All that was left to do was cook the gnocchi, steam the broccoli in its own bag, poach and brown the sausage, and grate the Parmesan cheese.


Broccoli and Sausage Gnocchi

Yield: 8 servings


  • 1 batch of Gluten-Free Potato Gnocchi
  • 2 tablespoons extra virgin olive oil
  • 1 12-ounce microwavable bag of fresh broccoli florets
  • 1 pound sweet Italian sausage links, sliced in 1-inch rounds
  • 1/3 cup freshly finely grated Parmesan cheese


  1. In 6 quarts of boiling salted water, cook gnocchi in 2 batches, until cooked through, 4 to 5 minutes. Scoop from boiling water into a colander, rinse under cold water, drain well and transfer to a large bowl containing 2 tablespoons olive oil and toss gently with silicone spatula to coat. Reserve.
  2. Steam broccoli florets in bag according to directions. Transfer to colander and rinse under cold running water to stop cooking. Drain well and place on several thicknesses of paper towels to absorb extra moisture. Reserve.
  3. In a 12-inch nonstick skillet, place sausage rounds and 2 cups of cold water. Bring to a boil and cook until sausage is cooked through. Drain and discard water. Brown sausage on both sides in same skillet. Transfer browned sausage to bowl with gnocchi. Add reserved broccoli. Add Parmesan and toss well to combine.
  4. Transfer mixture to a 9 by 13 by 2-inch oven-safe or microwave-safe casserole that has been lightly sprayed with nonstick cooking spray. Heat in 350°F oven or microwave until cheese melts.
  5. Bring casserole to table and serve.
  6. Variations: Substitute grated Pecorino Romano cheese for Parmesan.
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