This Broccoli Sausage Baked Feta Gnocchi is the ultimate one-pan dinner situation: it’s creamy, cheesy, loaded with roasted veggies and sausage, and it all comes together in the oven—no boiling, no stress. Think of it like a feta pasta glow-up with cozy vibes and crispy bits in all the right places.
Why You’ll Love It
If baked feta pasta and sheet pan dinners had a baby, this would be their golden child.
It's the kind of throw-it-in-the-oven magic that delivers serious flavor with minimal effort. And it's inspired by the original Original Baked Feta Pasta Recipe (Viral Tiktok Pasta) but with a broccoli sausage twist.
We're talking about perfectly fluffed gnocchi (no boiling!), caramelized broccoli, garlicky sausage, and a melty, tangy pool of tangy feta cheese sauce right in the center.
I love that this dinner feels both cozy and kinda fancy, but it’s also a weeknight hero that doesn’t require a bunch of steps or extra dishes.
It’s hands-off, family-friendly, and customizable.
You could swap the sausage for mushrooms or chickpeas, throw in more veg, or switch up the glaze for a pesto drizzle if that's more your speed.
And let’s be real: anytime you can get a full meal on one pan without breaking a sweat is an automatic win in my busy mom book.
Ingredients & Substitutions
Here’s what you’ll need to make this flavor-packed sheet pan gnocchi come to life. Remember, exact amounts are listed in the recipe card at the bottom of this post.
- Broccoli: Cut into tiny florets so they get golden and crispy in the oven. You could also use broccolini or even chopped kale if that’s what you’ve got.
- Gnocchi: Shelf-stable, uncooked gnocchi works best here—no need to boil it! Just toss it straight on the pan and let it do its thing with the wine, olive oil and sausage fat.
- White Wine: Adds acidity and depth to the sauce. If you don’t want to use wine, you could swap in veggie broth or chicken stock.
- Olive Oil: Helps everything roast up beautifully. Don’t skip it!
- Kosher Salt: Just enough to bring out the flavor in the veg and pasta.
- Athenos Feta: The MVP of this dish. The iconic feta block bakes up ultra-creamy and melty, turning into the base for the sauce. Crumbled feta won’t melt the same way, so stick with the chunk if possible.
- Italian Sausage: Adds savory, spiced goodness and crisps up beautifully in the oven. You can use sweet or spicy—or sub in a vegetarian version or mushrooms if needed.
- Garlic: Stirred in at the end so it doesn’t burn—just warm, fresh, garlicky flavor all the way through. I don't recommend minced jarred garlic as the flavor doesn't hit the same.
- Water: Optional, for loosening up the sauce if it tightens too much after baking. Leftover stock also works.
- Balsamic Glaze: Adds a sweet, tangy finish that balances everything out. You could also try hot honey or chili crisp if you’re feeling spicy.
How to Make It
This easy sheet pan gnocchi recipe comes together in a few simple steps. Here’s how to do it:
- PREHEAT THE OVEN: Set it to 400F degrees and grab a 9x13” baking dish.
- LOAD THE PAN: Add the broccoli and gnocchi to the baking dish. Pour in the white wine, olive oil, and kosher salt, then toss everything together until evenly coated.
- ADD THE FETA: Make a little space in the center of the dish and plop in the whole Athenos feta chunk. Let it sit there like the queen she is.
- TOP WITH SAUSAGE: Break up the Italian sausage and scatter it all over the top of the pan.
- BAKE IT OFF: Pop the whole thing in the oven and bake for 35 minutes, until everything is golden, bubbly, and roasted to perfection.
- ADD THE GARLIC: As soon as it comes out of the oven, stir in the minced garlic. The residual heat will mellow it just enough without killing the flavor.
- LOOSEN IF NEEDED: If the sauce feels a little thick, stir in a splash of water or chicken stock to get it nice and creamy.
- SERVE: Drizzle with balsamic glaze, serve it up hot, and enjoy those salty, crispy, cheesy bites.
- SAVE: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave with a splash of broth or water to loosen the sauce.
What to Pair With It
This broccoli sausage baked feta gnocchi dish is rich and creamy, so it’s perfect with something bright and fresh on the side like a simple arugula salad with lemon vinaigrette or this peach cucumber melon salad. You could also add some crusty bread to scoop up the saucy bits or serve with a glass of whatever white wine you used in the recipe. You do you, babes!
And if this broccoli sausage baked feta gnocchi sounds good, you might also like some of these recipes, too!
- Pan Fried Gnocchi with Goat Cheese Chicken, Kale Artichokes, Basil & Sun Dried Tomatoes
- Trader Joe's Pumpkin Gnocchi with Caramelized Onion Sauce
- Hot Honey Whipped Feta with Pickled Beets
- 30 Minute Sheet Pan Sausage with Veggies and Gnocchi
Recipe
Broccoli Sausage Baked Feta Gnocchi
Equipment
Ingredients
- 1 head Broccoli cut down into tiny florets
- 1 lb Gnocchi uncooked
- 1 cup White wine
- 3 tablespoon Olive oil
- ½ teaspoon Kosher salt
- 8 oz Feta Cheese (such as Athenos)
- ½ lb Ground Italian Sausage
- 3 cloves Garlic minced
- ½ cup Water to loosen the sauce up, if needed
- Balsamic glaze for serving
Instructions
- Preheat oven to 400°F.
- Add broccoli and gnocchi to a 9x13” baking dish. Top with white wine, olive oil, and kosher salt, then toss to combine.
- Make space in the center and place the Athenos feta chunk in the middle.
- Crumble the Italian sausage over the top.
- Bake for 35 minutes.
- Remove from oven, add garlic, and stir well.
- If the sauce is too tight, stir in a little water to loosen it up.
- Drizzle with balsamic glaze before serving.
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