gnocchi and italian sausage recipe

The Best gnocchi and italian sausage recipe

I make this gnocchi with Italian sausage more often than almost anything else in my kitchen. It takes about 25 minutes from start to finish and relies on ingredients I usually already have on hand. A package of gnocchi, a pound of Italian sausage, a jar of marinara or a can of crushed tomatoes, and whatever greens are in the refrigerator drawer. It is the kind of dinner I can start late and still get on the table without a rush.

My kids eat it without complaint, which is rare in my house. The gnocchi turn soft and pillowy as they simmer in the sauce, the sausage breaks into small savory pieces, and the greens blend right in when I chop them fine. My husband packs the leftovers for lunch the next day and says they reheat just as well as the first night. I have brought this to potlucks and made it on plain weeknights, and it works either way.

This is not a diet recipe and I do not pretend it is. Gnocchi are made from potato, so they carry more substance than regular pasta, and the sausage adds protein that keeps everyone full past bedtime. I stir a few handfuls of spinach or kale into the pan at the end so there are real vegetables in the dish, and I look for a lower sodium sausage when the store has it. Pair it with a simple green salad and it holds up for company just as well as it does for a regular Tuesday.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Skillet Gnocchi with Italian Sausage Works

This gnocchi and Italian sausage recipe is one I come back to constantly because it comes together in one skillet and still tastes like a real weekend dinner. The pillowy gnocchi soak up the sausage drippings and tomato, so it holds up well on a crowded table and pleases both the picky eaters and the adults. Whether it is a weeknight or a holiday gathering, I know I can double the batch and everyone leaves happy.

❓ Frequently Asked Questions About Skillet Gnocchi with Italian Sausage

1. Can I use frozen or shelf-stable gnocchi instead of fresh?

Yes. Frozen gnocchi can go straight into the boiling water without thawing, though it may need an extra minute or two. Shelf-stable vacuum-packed gnocchi is denser and holds up well in the skillet, but give it a quick boil first so it doesn’t soak up too much sauce. Whichever you use, wait for the pieces to float before draining.

2. How do I keep the gnocchi from turning gummy or falling apart?

Boil the gnocchi in well-salted water and pull them the moment they float, usually one to two minutes. Reserve about a cup of the cooking water before draining, then add a splash to the skillet if the sauce tightens up. Toss gently rather than stirring hard, and sear them in a hot pan with a little fat if you want crisp edges.

3. Can I make this recipe ahead of time or freeze the leftovers?

The sauce can be made up to three days ahead and refrigerated on its own. Once the gnocchi are combined, the dish is best eaten fresh, because the dumplings soften and drink up the sauce as it sits. If you do have leftovers, store them covered in the refrigerator for up to three days and reheat gently on the stovetop with a splash of water or broth.

4. What can I substitute for Italian sausage?

Ground pork mixed with fennel seed, garlic, and a pinch of red pepper flakes gets you close to the flavor of mild Italian sausage. Ground turkey or chicken works too, though you’ll want to add extra olive oil since they’re leaner. For a spicier dish, use hot Italian sausage or add crushed red pepper to the skillet.

5. What should I serve with gnocchi and Italian sausage?

A crisp green salad with a sharp vinaigrette cuts through the richness nicely. Steamed broccoli, roasted broccolini, or sautéed spinach with garlic also work well and can be cooked while the gnocchi boil. Crusty bread is optional but useful for soaking up the sauce left in the pan.