In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.
While gnocchi is delicious no matter the preparation, it’s most superior when baked and browned—not boiled, as its package instructions want you to do. Here shelf-stable gnocchi are strewn onto a baking sheet alongside spicy Italian sausage and baked until crisp-on-the-outside and chewy-in-the-center. As they bake, the sausage releases its flavorful oil that then cloaks the gnocchi in a spicy-slick sheen, adding invaluable flavor and a touch of heat. A handful of cut broccoli rabe is added toward the end, then the whole thing is served with lemon wedges and a flourish of cheese. This dinner has everything you need for a comforting meal—all without having to boil a pot of water. For this recipe, seek out shelf-stable gnocchi sold in the pasta section of grocery stores in lieu of the fresh, refrigerated varieties, as the latter tend to get gummy instead of crisp when baked.
