Kitchen notes · a little help before you start
Gnocchi with Sausage, Tomatoes and Spinach
Tender gnocchi and pieces of sausage make a satisfying skillet supper. Tomatoes bring some juicy sweetness, with spinach and Parmesan folded around the little potato dumplings. It's a welcoming plate when you want something soft and saucy with a savory bite of sausage in between.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American · Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Break up the sausage as it cooks
Once the sausage is in the skillet, keep nudging and chopping it with a spoon or spatula. Smaller pieces spread through the gnocchi better and cook more evenly before the garlic and seasoning go in.
2. Let the gnocchi simmer covered
The gnocchi cooks in the skillet with the broth and tomatoes, so don't leave the lid off during that short simmer. The covered pan helps it turn tender without needing a separate pot.
3. Save the greens and cheese for the end
Spinach and Parmesan go in after the gnocchi is tender. The residual heat is enough to wilt the spinach slightly and pull the cheese into the pan without overcooking either one.
Get to know the ingredients
Use uncooked sausage
The sausage here is uncooked Italian chicken sausage with the casings removed. Add it after the peppers and onion soften, then cook it until there's no pink left before adding the garlic and seasoning.
Dried potato gnocchi goes straight in
Use dried potato gnocchi, and add it directly to the skillet with the broth and tomatoes. It cooks in the pan, so there's no boiling step first.
Any chopped tomatoes work
Cherry tomatoes are fine, but you can use any chopped tomatoes. Keep them chopped so they can simmer with the broth and soften into the skillet around the gnocchi.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Gnocchi with Sausage, Tomatoes and Spinach
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
After the lid comes off, stir in the spinach and Parmesan, then cover the skillet again just long enough for the spinach to wilt slightly. Once that happens, it's ready to serve.
A little more help as you go
A little help before you start
Have the sausage casings removed before the pan is hot. The peppers and onion only cook for a few minutes before the sausage goes in, and it's much easier when you're not wrestling links over the skillet.
About keeping leftovers
Let the dish cool fully before storing. It can go in an airtight container in the fridge for up to 4 days, or be frozen in freezer-safe packaging for up to 1 month.
A few questions you might have
Do I cook the gnocchi before adding it to the skillet?
No. Add the dried potato gnocchi straight to the skillet with the broth and tomatoes. It simmers there, covered, until tender.
When should the garlic go in?
Add the garlic after the sausage is no longer pink, along with the Italian seasoning, salt and pepper. It only cooks for 1 minute before the gnocchi, broth and tomatoes are added.
Should the spinach be fully cooked down?
No, just wilted slightly. Stir it in with the Parmesan after the gnocchi is tender, then cover the skillet so the heat can soften the spinach a little.
How do I reheat leftovers?
Reheat cooled leftovers from the fridge in the oven, on the stovetop, or in the microwave until fully heated through. If frozen, thaw overnight in the refrigerator first.
Can I leave the sausage in larger chunks?
It's better to break it into small pieces while it cooks. That helps it cook through evenly and makes the sausage easier to mix through the gnocchi and vegetables.
Any more cooking tips?
Store: Once fully cooled, you can store this dish in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, on the stovetop, or in the microwave until fully heated through. Freeze: Cover in plastic wrap, store in a freezer-safe container, or portion in Ziploc bags, and freeze it for up to 1 month. To reheat, let it thaw overnight in the refrigerator and see further instructions above.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
