Crispy Gnocchi with Sausage and Broccoli

Ingredients

• 1 (12- to 18-ounce) package shelf-stable potato gnocchi
• 1 large head broccoli (about 1 pound), florets cut into 1½- to 2-inch pieces, stems thinly sliced
• ¼ cup extra-virgin olive oil
• 2 garlic cloves, finely grated
• Salt
• Crushed red pepper (optional)
• 1 pound hot or sweet Italian sausage, casings removed
• ¼ cup grated Parmesan, plus more for serving
• ½ lemon

Directions

1. Heat the oven to 425°F. 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.
2. Pinch off pieces of the sausage, about the size of the gnocchi, and scatter on top of the vegetables. Roast until the sausage and broccoli are golden and crisp, 20 to 25 minutes.
3. Squeeze the lemon half over the top (about 1½ tablespoons juice) and sprinkle with Parmesan. Stir until the cheese melts. Serve topped with more Parmesan and crushed red pepper, if desired.