We love a good one-pan meal. This sausage gnocchi skillet recipe takes simple ingredients and transforms them into a cozy pasta dish.
It has juicy sausage, soft and pillowy gnocchi, and comes together with some freshness from pasta sauce. The gnocchi is cooked right in the sauce, making it an easy one-pan meal. As the gnocchi cooks, it releases some starches which helps thicken up the sauce to coat every bite. The end result is easy comfort food!
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I opted for chicken sausage to help boost the protein, but any kind you like will work. Ground sausage works or you can get links from the butcher and remove it from the casing, which is what it did. I also suggest store-bought gnocchi as they hold up the best.
Why we love this sausage gnocchi skillet
- ready from start to finish in 25 minutes!
- one pan dish for less clean-up – no need to boil your gnocchi in another pot!
- makes a macro-balanced meal – we have protein from the sausage, carbohydrates from the gnocchi, healthy fat from the oil and sausage, and veggies from the spinach.
- super comforting and cozy and something the whole family will love
What is gnocchi?
Gnocchi is a type of pasta that is round and resembles somewhat of a dumpling. They are primarily made with potatoes, flour, and eggs, although there are other varieties as well. Gnocchi is usually served like pasta and frequently tossed with sauce. It can also be used in soups, sheet pan meals, and more.
Is gnocchi healthy?
Gnocchi can be a healthy addition to one’s diet. Since it is made with potatoes and flour, it can have fewer carbohydrates and more fiber than traditional pasta. That being said, since they are smaller and more dense, it can be a heavy dish and it’s important to be mindful of serving sizes.
Ingredients
- olive oil
- onion
- fresh garlic
- Italian sausage – use mild or hot and chicken or pork!
- potato gnocchi – I recommend store-bought
- pasta sauce
- chicken broth or bone broth
- spinach – for some veggies!
- red pepper flakes – for a little extra spice
- salt and pepper
How to make sausage gnocchi skillet
- Brown your sausage. Heat a large enameled cast iron or nonstick skillet over medium heat, add 1/2 tablespoon of oil, and let it get hot. Add onions and saute for 2-3 minutes. Add garlic, stir to combine, and saute for 1-2 minutes until onions are softened. Next, add your sausage and break it up. Saute for 6-7 minutes until browned. Stir in red pepper flakes (if using), salt, and pepper. If you have a lot of grease in the pan, drain it.
- Cook your gnocchi. Add gnocchi, pasta sauce, and broth to your pan with your sausage. Mix well to combine. Make sure the gnocchi are pushed into the sauce and slightly covered. If needed, add a little more sauce. Bring to a low simmer and let simmer for 3-4 minutes, stirring once halfway through to make sure they don’t stick to the bottom of the pan. Turn down the heat to low and stir in the spinach. Cook for another 1-2 minutes until spinach is wilted and gnocchi are tender.
- Enjoy! Top with toppings of choice and enjoy!
Storage and reheating
- refrigerator – allow the pasta to cool completely. Store in an airtight container for up to 4-5 days.
- freezer – I haven’t tried freezing this recipe, but it should work. It should last up to 3 months in the freezer.
- reheating – to heat it up, pop it in the microwave for a couple of minutes until warmed through.
Substitutions and additions
- olive oil – any kind of neutral oil will work.
- garlic – if you don’t have fresh, garlic powder will work. Use 1 teaspoon and add it when you are seasoning your sausage.
- Italian sausage – you can use pork sausage, chicken sausage, or even turkey sausage. You can also use mild or hot depending on what you like.
- potato gnocchi – store-bought gnocchi works best for this recipe as it holds up well when cooking in the same pan. You can either use shelf stable or ones in the refrigerator section (this is what I used). I have only tried this recipe with potato gnocchi, I am not sure if other kinds (cauliflower gnocchi) will work.
- pasta sauce – use your favorite kind of sauce!
- chicken broth – any kind of broth will work. I used bone broth for a little extra nutrients.
- spinach – kale will work instead. If using, make sure it is finely chopped so it cooks quickly.
- red pepper flakes – leave out if you don’t want it spicy.
Here are some additions you can add:
- cheese – stir in some cheese when you add the spinach for some cheesiness. I recommend mozzarella.
- veggies – try peppers and mushrooms. I would add them in when you add the gnocchi.
More healthy pasta recipes
- chicken parmesan pasta skillet
- cheesy taco pasta
- creamy chicken sausage pasta
- sun-dried tomato chicken pasta
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Sausage Gnocchi Skillet
ingredients
- 1/2 tablespoon olive oil
- 1 cup diced onion (120 grams)
- 2 cloves garlic, minced
- 1 pound Italian sausage (you can use mild or hot and chicken, pork, or turkey)
- 1 pound potato gnocchi
- 1 1/2 cups pasta sauce
- 1/2 cup chicken broth
- 4 packed cups spinach, roughly chopped (120 grams)
- 1/2 teaspoon red pepper flakes (optional, depending on spice preference)
- salt and pepper, to taste
- for topping – fresh basil, parmesan cheese, red pepper flakes…
instructions
- Brown your sausage. Heat a large enameled cast iron or nonstick skillet over medium heat, add 1/2 tablespoon of oil, and let it get hot. Add onions and saute for 2-3 minutes. Add garlic, stir to combine, and saute for 1-2 minutes until onions are softened. Next, add your sausage and break it up. Saute for 6-7 minutes until browned. Stir in red pepper flakes (if using), salt, and pepper. If you have a lot of grease in the pan, drain it.
- Cook your gnocchi. Add gnocchi, pasta sauce, and broth to your pan with your sausage. Mix well to combine. Make sure the gnocchi are pushed into the sauce and slightly covered. If needed, add a little more sauce. Bring to a low simmer and let simmer for 3-4 minutes, stirring once halfway through to make sure they don't stick to the bottom of the pan.
- Stir in spinach. Turn down the heat to low and stir in the spinach. Cook for another 1-2 minutes until spinach is wilted and gnocchi are tender.
- Enjoy! Top with toppings of choice and enjoy!
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Do you think I could to try this with ground beef, chicken or turkey? If so, which of those ground meats do you think would be best? Thanks 🙂
Yes, any of those will work! I would personally do the beef or chicken. The chicken won’t have as much flavor so you could add some Italian seasoning if you like!
Doubled the recipe to feed 2 adults and 2 teens. Definitely a keeper recipe. It was quick and loved that it was 1-pot. Made garlic bread to dip in the sauce. Had enough leftovers for 2 lunches. Next time we will be adding mushrooms!
So glad everyone enjoyed it, Patricio! Mushrooms sound amazing too. Thanks for trying it!
Very flavorful. Made it with an heirloom sauce from Whole Foods and a little extra garlic. 11yo daughter also liked it. Will definitely make again.
Oh yum, that sounds so good! Glad you and your daughter enjoyed it Steve and thanks for trying it!
I’m a teacher, coach, and mom of 3. I turn to Kelly’s recipes a lot for easy, healthy, tasty meals. My 11 y/o made this – so it’s easy. My “steak and potatoes” husband took seconds and leftovers for lunch the next day – definitely tasty. Make it.
That makes me so happy to hear! So glad you enjoyed it, Jennifer, thanks for trying it!
This looks SO good (and easy) – can’t wait to try!
I hope you enjoy it, Callie!