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Sausage and Gnocchi Skillet

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Sausage and Gnocchi Skillet combines lean sausage with mini potato dumplings, fresh spinach, and a broth mixture of Rotel, pesto sauce, and chicken broth – topped with fresh mozzarella. A quick one-skillet, tasty meal for busy work nights.

Gnocchi is a great ingredient to use in simple recipes. In addition to this one, try some Sausage Gnocchi Soup and Crispy Sheet Pan Gnocchi with Sausage and Vegetables!

A wooden spoon lifting some sausage and gnocchi out of the skillet.

Gnocchi Skillet

One of the best parts of food blogging is trying new things. Whenever we travel or eat out, we love trying new things. It’s inspiring to then go home and make some version I can call my own. Gnocchi is one of those foods. Delicious, simple to make, and a new take on Italian cuisine.

What is gnocchi? (pronounced n-yawk-ee)

Gnocchi are an Italian product, similar to pasta, but are made with 85% potato. The most common ingredients are cooked and mashed potatoes, flour, and eggs. Sometimes, ricotta is added to the dough as well.

Gnocchi have a light, pillowy texture and more of a dumpling. They are excellent with different types of sauces and cook up relatively quick. You can make homemade gnocchi, but store-bought is also delicious and readily available in most grocery sores.

Overhead shot of a large cast iron skillet with sausage and gnocchi.

Ingredients needed for Sausage and Gnocchi Skillet:

  • Olive Oil – Used to sauté the veggies.
  • Veggies – Onion, garlic, and baby spinach.
  • Sausage – Use whatever (pre-cooked) sausage you prefer – turkey, chicken, or pork. I like to vary the type I use whenever I make this recipe.
  • Gnocchi – You’ll need to 16 oz. packages of gnocchi. I prefer the DeLallo brand.
  • Rotel – One can of Rotel needed. You can use fire-roasted or hot if you like an extra spicy dish.
  • Pesto Sauce – Use store-bought or my homemade basil pesto recipe on the blog.
  • Broth – Some lower-sodium chicken broth adds extra moisture to help cook the gnocchi.
  • Seasonings – A mixture of salt, pepper, Italian Seasoning, and onion powder.
  • Cheese – Some fresh mozzarella and fresh parmesan makes this skillet meal nice and cheesy.
Collage of 1) the sausage and gnocchi ingredients, and 2) the remaining recipe ingredients.
Collage of 1) the skillet with just sausage and gnocchi, and 2) the skillet with all ingredients except cheese.

How to make Sausage and Gnocchi Skillet:

  1. Sauté veggies. In a large cast iron skillet (see link below) over medium-high heat, add the olive oil and then the diced onion. Cook for a few minutes, until softened. Then add the garlic, salt, and pepper (to taste), and stir for another minute.
  2. Add remaining ingredients. Remove the skillet from the heat, and add the remaining ingredients to the pan – the sliced sausage, gnocchi, fresh spinach, pesto sauce, Rotel, chicken broth, and seasonings. Stir well and make sure the spinach is mostly covered in liquid.
  3. Top with cheese. Then top with the fresh mozzarella and parmesan cheese.
  4. Bake. In a preheated 350 degree oven, bake the sausage and gnocchi skillet for approximately 25 minutes, or until everything is cooked and the top is slightly browned.
  5. Serve. Serve this with a spoonful of pesto sauce and an extra sprinkle of parmesan cheese. Enjoy!
A speckled white bowl with a large serving of sausage and gnocchi.

Possible variations to this one-skillet meal:

  • Use another type of sausage (any turkey, chicken, or pork version), or even a crumbly one that needs browning first.
  • Add/substitute a variety of other veggies, like zucchini, summer squash, broccoli, etc.
  • Try other types of cheese, like a regular shredded mozzarella or some ricotta.
  • Use regular diced tomatoes instead of the Rotel/pesto combination like I used.
  • Try another type of gnocchi. I’ve seen gluten-free versions, tomato, and cauliflower gnocchi in the stores.
Side shot of the sausage and gnocchi skillet.

What to serve with sausage and gnocchi skillet:

Closeup of a serving of sausage and gnocchi with a fork.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this gnocchi recipe next: Crispy Sheet Pan Gnocchi with Sausage and Vegetables

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

One Skillet Sausage Pesto Gnocchi

Sausage and Gnocchi Skillet combines lean sausage with mini potato dumplings, fresh spinach, and a broth mixture of Rotel, pesto sauce, and chicken broth – topped with fresh mozzarella. A quick one-skillet, tasty meal for busy work nights.
5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: Italian
Keyword: one skillet meal, sausage and gnocchi skillet
Prep Time: 20 minutes
Cook Time: 23 minutes
Total Time: 43 minutes
Servings: 6 servings
Calories: 614kcal
Author: Sue Ringsdorf

Ingredients

  • 2 Tablespoons olive oil
  • 1 medium onion – diced
  • 3 garlic cloves – minced
  • 15 oz. turkey or chicken sausage (pre-cooked) – sliced in half moons
  • 32 oz. Gnocchi (mini potato) – I use DeLallo
  • 2 cups fresh spinach – stems removed
  • 4 Tablespoons pesto sauce – homemade or store bought
  • 1 can Rotel – WITH liquid
  • 2/3 cup chicken broth
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • salt and pepper – to taste
  • 8 oz. fresh mozzarella balls
  • 1/4 cup fresh parmesan cheese
  • additional pesto and parmesan cheese for serving – optional

Instructions

  • Preheat oven to 350 degrees.
  • Heat cast iron skillet to medium high heat. Add olive oil and onions, and sauté until soft, approximately 4 minutes. Add garlic and stir for another 30 seconds. 
  • Remove pan from heat. Add the sliced sausage, gnocchi, fresh spinach and stir well. Add pesto, Rotel, chicken broth, and seasonings – and stir to make sure spinach is in liquid. 
  • Top with fresh mozzarella balls and parmesan cheese.
  • Bake for approximately 25 minutes, or until everything is cooked through and slightly browned.
  • Serve with an extra spoonful of pesto sauce and some parmesan cheese.

Notes

Variations:
  • Use another type of sausage (any turkey, chicken, or pork version), or even a crumbly one that needs browning first.
  • Add/substitute a variety of other veggies, like zucchini, summer squash, broccoli, etc.
  • Try other types of cheese, like a regular shredded mozzarella or some ricotta.
  • Use regular diced tomatoes instead of the Rotel/pesto combination like I used.
  • Try another type of gnocchi. I’ve seen gluten-free versions, tomato, and cauliflower gnocchi in the stores.

Nutrition

Calories: 614kcal | Carbohydrates: 66g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 1620mg | Potassium: 310mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1569IU | Vitamin C: 14mg | Calcium: 273mg | Iron: 7mg

7 Comments

  1. Made this tonight for dinner, forgot the rotel when i ran to the store unfortunately. But was still delicious without!

    1. Suebee Homemaker says:

      Oh, I’m glad it still turned out for you Alyssa! Thanks for trying it!

  2. We made this last night! Definitely adding it to the dinner rotation. And I recommend a side of yummy homemade bread to soak up the sauce. So good!

    1. Suebee Homemaker says:

      Thanks so much Kelly! I appreciate your feedback greatly!

  3. This recipe looks great! Can’t wait to make it. Quick question: does the gnocchi need to be boiled in water before it’s baked?

    Thank you!
    Natalie

    1. Suebee Homemaker says:

      Hi Natalie! No, the gnocchi cooks in the liquid while baking in the oven. Let me know how it turns out! 🙂

  4. I am not sure how to pronounce it, but I know how to eat it! Also, love the list of ingredients and that it can be cooked in less than 45 minutes.

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