My Kind of Easy Gnocchi Recipe
Hello, dear! Come sit. Let’s talk about easy weeknight dinner recipes. We all need them. This one is my favorite. It’s a one pot gnocchi dream.
You just use one pan. Everything cooks together. I love that. Less washing up means more time for stories. Doesn’t that sound nice? What’s your go-to quick dinner idea when you’re tired?
A Little Story in the Pan
I first made this for my grandson. He said it looked like little pillows in sauce. I still laugh at that. He was right! The gnocchi gets so fluffy.
This matters because food should be fun. Seeing joy on a hungry face is the best reward. This Italian sausage gnocchi skillet always brings smiles. It’s a true family friendly dinner.
Why This One-Pan Magic Works
The secret is simple. You brown the sausage first. That gives the whole dish a rich flavor. Then the gnocchi soaks up all those tasty juices.
*Fun fact*: Gnocchi are little Italian dumplings. They are often made from potato. They cook very fast! This is why we can call this a 20 minute gnocchi dish. Have you ever tried making gnocchi from scratch?
The Final, Cozy Touch
Right at the end, you add the spinach. It wilts down so softly. Then comes the cheese blanket. Oh, doesn’t that smell amazing? The mozzarella gets all stretchy.
This gnocchi with sausage and spinach is complete in a bowl. You get your veggies, protein, and comfort. This matters for a busy night. One pan meals keep life simple and full of flavor.
Your Turn to Try It
So, that’s my easy one pan gnocchi with sausage. It’s forgiving. You really can’t mess it up. I promise. Give it a try this week.
Tell me, what would you serve on the side? A simple salad? Some crusty bread? I’d love to hear how your family likes it. Share your thoughts with me next time.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | |
| Onion | 1 | chopped |
| Garlic cloves | 4 | minced |
| Italian sausage | 1 lb | bulk, no casings |
| Potato gnocchi | 1 (16 oz) package | from refrigerated or pasta aisle |
| Italian flavored diced tomatoes | 1 (14.5 oz) can | with juices, do not drain |
| Low sodium chicken broth | ¼ cup | |
| Fresh baby spinach leaves | 4 cups | |
| Freshly ground black pepper | ¼ teaspoon | |
| Shredded mozzarella cheese | ½ cup | |
| Freshly shredded Parmesan cheese | ½ cup |
Instructions
Step 1: Grab your big skillet. Warm the oil over medium-high heat. Toss in your chopped onion and minced garlic. Doesn’t that smell amazing? Stir them for just 30 seconds. This is the start of a perfect one pan gnocchi with sausage.
Step 2: Add the Italian sausage right in. Use your spoon to break it into little pieces. Cook until it’s all nicely browned. (Leave those tasty juices in the pan!) Now, add the whole package of gnocchi. Stir it for one minute. This helps them get a little color.
Step 3: Pour in the tomatoes and chicken broth. Give it a good stir. Cover the skillet and let it cook for 5 minutes. Your gnocchi will become fluffy. This is why it’s a top weeknight dinner recipe. What’s your favorite quick dinner idea? Share below!
Step 4: Turn off the heat. Add all the fresh spinach and pepper. Stir until the spinach wilts down. It makes such a pretty gnocchi with sausage and spinach. Now, sprinkle the cheeses over the top. Cover it for a few minutes. Watch that cheese melt!
Creative Twists
Swap sausage for ground turkey. Use fire-roasted tomatoes for a smoky flavor. Add a sprinkle of red pepper flakes for heat. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve this Italian sausage gnocchi skillet right from the pan. A simple green salad on the side is perfect. For a cozy touch, add some crusty bread for dipping. This one pot gnocchi is a complete, family friendly dinner all by itself. Which would you choose tonight?
Keeping Your Skillet Supper Tasty Later
Let’s talk about storing this easy gnocchi recipe. You can keep leftovers in the fridge for three days. Just use a tight-lid container. The freezer works for one month too. I use small freezer bags for single servings.
Reheating is simple. Add a splash of broth or water to a pan. Warm it on the stove over medium-low heat. Stir gently until it’s hot. This keeps your one pan gnocchi with sausage from drying out.
I remember my first time batch-cooking this. I made a double portion on Sunday. It saved me on a very busy Wednesday! Batch cooking matters. It turns a hectic night into a calm one. You get more time with your family.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all face little problems while cooking. Here are three easy fixes. First, if your sausage is too greasy, spoon a little out before adding the gnocchi. Second, if the sauce seems dry, add more broth a tablespoon at a time.
Third, if your cheese isn’t melting, cover the pan tightly. The trapped steam helps. I once forgot to cover it. My cheese just sat there! Fixing these small issues matters. It builds your cooking confidence. It also makes sure every bite is full of flavor.
Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best sausage for gnocchi skillet?
I use mild or sweet Italian sausage. It has wonderful herbs mixed right in. Bulk sausage without casings is perfect for this one pot gnocchi. It browns quickly in little pieces. Spicy sausage works too if your family likes heat. The sausage flavor cooks right into the gnocchi and sauce.
Can I use fresh gnocchi instead of shelf-stable?
Yes, you can use fresh gnocchi from the fridge section. *Fun fact: fresh gnocchi cooks much faster than the shelf-stable kind.* Add it later, right before the tomatoes. Cook just until it floats. This prevents mushiness. It makes a wonderful, tender gnocchi with sausage and spinach for a special weeknight dinner recipe.
How do you prevent gnocchi from getting mushy?
Do not overcook it. Follow the five-minute cook time once you add the tomatoes. Keep the lid on. Check that the gnocchi is fluffy and tender. Then stop cooking. For shelf-stable gnocchi, browning it first in the sausage fat helps. It gives it a nice texture for this Italian sausage gnocchi skillet.
What vegetables go well in a sausage gnocchi skillet?
Spinach is my favorite. It wilts down so easily. You can also try chopped bell peppers or zucchini. Add them with the onion. Mushrooms are lovely too. This is a great way to add veggies to your one pan meals. It makes the dish colorful and healthy.
Can I make sausage gnocchi skillet ahead of time?
You can prepare parts ahead. Brown the sausage and onion. Let it cool and refrigerate. When ready, reheat that mix and continue with the recipe. For the best quick dinner ideas, I cook it fresh. But pre-browning saves precious minutes on a busy night.
What to serve with sausage gnocchi skillet?
A simple green salad or garlic bread is perfect. The salad adds a fresh crunch. The bread is great for soaking up the tasty sauce. This dish is a complete family friendly dinner on its own. You really do not need much else.
Which tip will you try first?
From My Kitchen to Yours
I hope you love this cozy meal. It truly is one of my favorite 20 minute gnocchi solutions. Nothing makes me happier than knowing families are sharing a warm dinner.
I would love to hear about your cooking adventure. Tell me how it went for you. Your stories are my favorite thing to read.
Have you tried this recipe? Let me know in the comments below!
Happy cooking!
—Marina Caldwell
Sausage Gnocchi Skillet in Half an Hour
Description
30-Minute, One-Pan Gnocchi with Sausage
Ingredients
Instructions
- In a large nonstick skillet, add oil and heat over medium high until hot. Add onion and garlic and stir/cook until fragrant, 30 seconds.
- Add sausage; stir and break it up into pieces, until nicely browned. Don’t drain. Add uncooked gnocchi. Stir 1 min, gently breaking up any clumps.
- Stir in tomatoes with juices and chicken broth. Cover and cook on medium heat, 5 min, or just until gnocchi is fluffy and cooked through. Turn off heat.
- Add spinach and pepper. Stir until spinach leaves are wilted. Sprinkle with cheeses and cover for 3-5 minutes or until cheese is melty. Serve immediately.