Skillet Gnocchi with Italian Sausage and Spinach
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Crispy pan-fried gnocchi with savory Italian sausage, wilted spinach, and cherry tomatoes all cooked in one skillet. This 25-minute dinner is filling, flavorful, and requires almost no cleanup — a weeknight winner every time.
Ingredients
- 1 lb store-bought potato gnocchi
- 1 lb Italian sausage, casings removed
- 3 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/3 cup grated parmesan cheese
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add gnocchi in a single layer and cook undisturbed for 3-4 minutes until golden and crispy on the bottom. Flip and cook 2 more minutes. Remove and set aside.
- In the same skillet, cook Italian sausage over medium heat, breaking it into chunks, until browned and cooked through, about 6-7 minutes. Drain excess fat.
- Add garlic and red pepper flakes, cooking 30 seconds until fragrant.
- Add cherry tomatoes and cook for 2 minutes until they start to soften.
- Pour in chicken broth and cream, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
- Return gnocchi to the skillet and add spinach. Toss gently until spinach is wilted and everything is coated in sauce.
- Sprinkle with parmesan, season to taste, and serve topped with fresh basil.
Notes
Use store-bought shelf-stable or refrigerated gnocchi — no need to pre-boil it. The gnocchi crisps up beautifully directly in the skillet. Mild or hot Italian sausage both work. Add red pepper flakes for extra heat.
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