• Preheat oven to 425°F.
• Add the uncooked gnocchi directly from the package to a large sheet pan. Add the sliced apple chicken sausage, broccolini and red onion.
• Drizzle everything with olive oil and season with garlic powder, Italian seasoning, smoked paprika, salt and pepper. Toss until evenly coated.
• Spread everything into an even layer, leaving as much room between the ingredients as possible.
• Roast for 20–25 minutes, tossing halfway through, until the gnocchi is golden, the sausage is browned and the broccolini is tender and crispy around the edges.
• Remove the sheet pan from the oven and sprinkle the feta cheese over everything.
• Return to the oven for another 5–7 minutes, until the feta is hot, bubbly and beginning to turn golden. If desired, broil for the final 1–2 minutes for extra crispy feta.
• Remove from the oven and immediately drizzle with hot honey.
• Serve warm with additional hot honey, if desired.

Recipe Notes

• Don’t boil the gnocchi: Add shelf-stable gnocchi directly to the sheet pan. It will roast until crispy outside and soft inside.
• Use apple chicken sausage: You can use another flavor, but apple chicken sausage is my favorite because the subtle sweetness pairs so well with feta and hot honey.
• Give everything room: A crowded sheet pan will steam rather than roast. If your pan is small, divide the ingredients between two pans.
• Add feta toward the end: This gives the gnocchi and vegetables time to crisp before adding the cheese.
• Hot honey goes on last: Drizzle it over the finished dish after it comes out of the oven.