Crispy Gnocchi with Sausage, Broccoli and Cherry Tomatoes

This is super easy and quick. Sometimes I leave out the sausage and serve it with grilled salmon and that's a delicious combination. Most grocery stores have shelf stable gnocchi in the pasta section.

Adapted from the NY Times. The photo is theirs.

Ingredients:

• 1 (12-18oz.) package of shelf stable gnocchi

• 1 large head of broccoli, florets cut into 1-2" pieces and stems thinly sliced

• About 2 cups cherry tomatoes, sliced in half if they're large

• 1/4 cup olive oil

• 2 garlic cloves, grated

• Salt to taste

• Crushed red pepper flakes (optional)

• 1 pound sweet or spicy Italian sausage, either bulk or casings removed

• Jarred pesto sauce (optional)

• 1/4 cup parmesan cheese plus more for topping

• 1/2 lemon

Instructions:

1. Preheat the oven to 425 degrees

2. In a large bowl, toss together the gnocchi, broccoli, cherry tomatoes, olive oil, garlic, salt and red pepper.

3. Spread the mixture evenly onto two sheet pans (you want to use two sheet pans so you don't crowd the ingredients, which will make them steam instead of get crispy).

4. Pinch off pieces of the sausage and sprinkle them into the ingredients on the two sheet pans.

5. Roast in the oven until the sausage and broccoli are golden and crisp, about 20 minutes.

6. Remove from the oven and toss in some pesto (if you'd like) and the parmesan cheese. Squeeze the juice from the 1/2 lemon over the top.

7. Serve with more parmesan and red pepper flakes sprinkled on top if you want.