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Title: Crispy Gnocchi w/Sausage & Broccoli
Categories: Potatoes, Pork, Vegetables, Chilies, Cheese
Yield: 4 servings

18 oz Bag shelf-stable potato
- gnocchi
1 lb Head broccoli; florets cut
- in 1 1/2" to 2" pieces,
- stems thin sliced
1/4 c Extra-virgin olive oil
2 cl Garlic; fine grated
Salt
Crushed red pepper (opt)
1 lb Italian sausage
1/4 c Grated Parmesan; more for
- serving
1/2 Lemon

Set the oven @ 425oF/218oC.

On a sheet pan, toss together the gnocchi, broccoli,
olive oil and garlic until well coated. Season with salt
and crushed red pepper, if using. Spread into an even
layer. Pinch off pieces of the sausage that are roughly
the size of the gnocchi and place them on top of the
gnocchi and vegetables. Roast until the sausage and
broccoli are golden and crisp, 20 to 25 minutes.

Squeeze the lemon half over the top (about 1 1/2 tb
juice) and sprinkle with the Parmesan. Stir until the
cheese has melted. Serve topped with more Parmesan and
crushed red pepper as you like.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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