I reach for this skillet when the day runs long and the crew wants real food now. Pillowy gnocchi hits a hot pan. Sausage browns. Tomatoes burst. The kitchen smells like Sunday. We sit close and eat straight from the pan. Less fuss. More joy. Gnocchi Recipes keep me sane on a weeknight. This one checks many boxes we love. It fits right into Italian sausage recipes. It belongs with gnocchi skillet recipes and one skillet meals. I call it one of my savory gnocchi dishes. It slides into our list of Italian dinner recipes. It also sits with easy skillet dinners. The words sound big. The steps feel small. You cook. You eat. You smile. I learned a trick from my aunt who stirred with a wooden spoon that had a burn mark near the tip. Toast the gnocchi first in oil. It keeps a gentle bite. It soaks the sauce but does not fall apart. I toss in a splash of cream and a handful of greens. The sauce clings. We swipe the last bits with bread and call dinner done.
Table of Contents
- 1) Key Takeaways
- 2) Easy Italian Sausage Gnocchi Skillet Recipe
- 3) Ingredients for Italian Sausage Gnocchi Skillet
- 4) How to Make Italian Sausage Gnocchi Skillet
- 5) Tips for Making Italian Sausage Gnocchi Skillet
- 6) Making Italian Sausage Gnocchi Skillet Ahead of Time
- 7) Storing Leftover Italian Sausage Gnocchi Skillet
- 8) Try these Main Course next!
- 9) Italian Sausage Gnocchi Skillet
- 10) Nutrition
1) Key Takeaways
I cook this on a busy night and we eat well without stress. I use one skillet and heat moves fast. Gnocchi turns golden. Sausage turns brown. Sauce turns silky. We plate or we share from the pan. Either way the mood lifts. I keep pantry items ready and the rest follows with ease.
Flavor sits bold yet simple. Tomato brings bright notes. Cream softens each bite. Garlic wakes the room. Greens fold in and add fresh snap. Cheese melts and holds the whole thing together. The dish fits a calm weeknight and a casual dinner with friends.
Cleanup stays light and time stays kind. Heat one pan. Stir a few times. Eat while it steams. I learned this flow from years of weeknight cooking. Gnocchi Recipes stay on my short list for nights when life asks for comfort that arrives fast.
2) Easy Italian Sausage Gnocchi Skillet Recipe
I call this my ten minute start and twenty minute finish. We set a large skillet on medium heat and start with a small gloss of oil. Sausage meets the heat and breaks into small pieces. The scent drifts. A neighbor could knock and ask what smells so good. I would hand them a fork and keep stirring. Gnocchi Recipes help me feed people with little fuss and real care.
Tomato joins the pan and brings color. Garlic and a light shake of herbs join next. The sauce thickens as the gnocchi toasts and then simmers. The starch in the gnocchi holds the sauce in a soft coat. Each bite lands rich yet balanced. This is the kind of skillet that rewards simple steps.
Spinach wilts and cream rounds the edges. Cheese melts on top and turns glossy. A few basil leaves finish the plate. We sit. We taste. We grin. For more ideas check my gnocchi recipe ideas on Nancy Cooks at https://www.nancycooks.com where I share what works for real home kitchens.
3) Ingredients for Italian Sausage Gnocchi Skillet
Italian sausage sweet or mild I like a pound with casings removed so it browns fast and seasons the whole pan with savory depth and small crisp edges.
Gnocchi shelf stable or fresh One pound cooks in the sauce and delivers tender centers and light toasted sides that hold flavor well within each bite.
Olive oil A small slick helps the gnocchi toast and keeps the sausage from sticking while it browns and releases its own fat for taste.
Yellow onion chopped The onion softens and turns sweet. It builds the base and gives the sauce body and gentle bite that supports the tomatoes.
Garlic minced Three cloves wake the dish. The aroma tells you dinner stands close. Stir it briefly so it stays fragrant not bitter.
Italian seasoning and red pepper flakes A small spoon of herbs brings warmth. A pinch of heat adds lift. Adjust to your taste and the crowd.
Crushed tomatoes A standard can brings bright body. The sauce thickens as gnocchi simmers and starch releases into the pan.
Chicken broth A half cup keeps things loose at first. It reduces as the gnocchi cooks which tightens the sauce to a spoon friendly texture.
Heavy cream A small pour softens the acidity and brings a lush feel. It ties the sausage and tomato into one smooth finish.
Baby spinach Two cups wilt fast and add color and light earthiness that balances the richness of the sausage and cheese.
Shredded mozzarella or provolone A cup melts into soft strings that make the top look inviting and the bites feel cozy without effort.
Salt and black pepper Season at the end and let the flavors settle. The sausage already brings salt so taste first and then add a little.
Fresh basil and grated parmesan These finish the plate with aroma and snap. A small shower of cheese never hurts feelings at our table.
4) How to Make Italian Sausage Gnocchi Skillet
Step one heat and brown Set a large skillet over medium heat with a spoon of oil. Add sausage. Break it into small bits and cook until browned with crisp edges and no pink left.
Step two soften aromatics Stir in onion with a pinch of salt. Cook until soft and glossy. Add garlic with herbs and a light shake of red pepper. Stir for one minute.
Step three toast gnocchi Push the sausage mix to one side to expose hot surface. Add gnocchi in a single layer. Toast two to three minutes so the sides turn golden.
Step four build sauce Pour in crushed tomatoes and broth. Stir well and bring to a gentle simmer. Let the gnocchi cook in the sauce until tender and the liquid thickens.
Step five finish and serve Lower the heat. Stir in cream. Fold in spinach until it wilts. Taste and season with salt and pepper. Scatter cheese on top. Cover for a minute so it melts. Add basil and parmesan then serve.
5) Tips for Making Italian Sausage Gnocchi Skillet
Toast the gnocchi before the simmer. That quick contact builds a light crust and keeps a springy bite. This small move pays off and makes the sauce cling. I learned this after one batch turned too soft and the lesson stuck.
Use heat that sits steady at medium. High heat rushes the sauce and dulls the flavor. Slow and steady wins this pan. Stir now and then and let the liquid reduce until it coats the back of a spoon with a smooth shine.
Finish with fresh herbs and a small shower of parmesan. The aroma lifts the dish right before it hits the table. For best recipes with gnocchi I keep basil on hand and I grate cheese fresh so the texture stays light and fluffy.
6) Making Italian Sausage Gnocchi Skillet Ahead of Time
I cook the base in the morning when the house feels quiet. I stop right before adding cream and spinach. I cool the pan then cover and chill. At dinner I warm it over low heat with a splash of broth. Then I add the cream and greens and finish with cheese.
This plan keeps the texture right. The gnocchi stays tender and the sauce stays smooth. If you plan to serve guests you can hold the finished skillet in a low oven for a short stretch. Stir once to keep the top glossy and ready.
For easy gnocchi dinners that travel well I spoon the hot mix into a warm dish and cover. It arrives at a friend place still steamy and ready for the table. We pass bread and call it a night worth repeating. Gnocchi Recipes make sharing simple.
7) Storing Leftover Italian Sausage Gnocchi Skillet
Cool leftovers in the pan for a short time then move them to a shallow container. Chill within two hours. The flavor sits even better the next day and the texture stays kind if you reheat with a splash of broth.
Warm on the stove over low heat. Stir often and watch for gentle steam. Add a spoon of cream if you want extra richness. I like to toss in a handful of spinach for a fresh note and a small shower of parmesan to finish.
For lunch boxes spoon the mix into heat safe containers. Pack grated cheese in a small cup to add right before you eat. That small step keeps the top lively. Sausage and gnocchi hold up well and make a steady midday meal.
8) Try these Main Course next!
9) Italian Sausage Gnocchi Skillet
Italian Sausage Gnocchi Skillet Gnocchi Recipes
Ingredients
For the skillet
- 1 pound Italian sausage casings removed sweet or mild
- 1 pound shelf stable or refrigerated gnocchi
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 half teaspoon red pepper flakes optional
- 1 can crushed tomatoes 14 to 15 ounces
- 1 half cup chicken broth
- 1 half cup heavy cream
- 2 cups baby spinach
- 1 cup shredded mozzarella or provolone
- Salt and black pepper to taste
- Fresh basil and grated parmesan for serving
Instructions
- Heat a large skillet over medium heat and add the oil.
- Add the sausage and cook until browned. Break it into small bits.
- Stir in onion with a pinch of salt. Cook until soft.
- Add garlic Italian seasoning and red pepper flakes. Stir for one minute.
- Scoot the sausage mix to one side. Add the gnocchi to the bare surface. Toast for two to three minutes.
- Pour in crushed tomatoes and broth. Bring to a gentle simmer.
- Stir and cook until the gnocchi turns tender and the sauce thickens five to seven minutes.
- Lower the heat. Stir in the cream. Fold in spinach until it wilts.
- Taste and season with salt and pepper.
- Scatter cheese over the top. Cover the pan for one to two minutes so the cheese melts.
- Top with basil and parmesan. Spoon into bowls and serve hot.
10) Nutrition
Per serving calories about five hundred sixty with protein near twenty four grams. Fat near thirty one grams with saturated near twelve. Carbs near forty nine with fiber near four and sugars near seven. Sodium sits near nine hundred eighty milligrams. These numbers give a fair view for a home cooked skillet dinner.
Written by Nancy for Nancy Cooks at https://www.nancycooks.com where home cooks find clear steps and real flavor that fits busy days.
Short keywords used once gnocchi sausage skillet dinner. Longtail phrases used once one pan gnocchi with sausage creamy tomato gnocchi skillet weeknight gnocchi dinner.
Leave a Comment