Skillet Gnocchi with Sausage, Tomato and Basil
Bring your neighborhood trattoria home with this easy, one-pan skillet gnocchi dinner. Everything cooks in one pan in about 20 minutes — you get the comfort of soft gnocchi and chunky Italian sausage, combined in a flavorful fresh basil and tomato sauce. There's no need to pre-boil the gnocchi in a separate pot. Use meat, poultry, or plant-based sausage.
Equipment
Ingredients
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 cup (175 g) finely chopped onion about one small onion
- 2 cloves garlic finely chopped
- ⅓ cup (60 g) moist sun-dried tomatoes sliced, or 1 cup fresh cherry or grape tomatoes, halved
- ½ teaspoon red pepper flakes or to taste
- 1 pound (450 g) uncooked Italian sausage links sliced 1-inch thick
- 1½ pounds (680 g) potato gnocchi
- 1½ cups (350 ml) chicken broth or vegetable broth
- Kosher salt
- ½ cup freshly grated Parmesan cheese
- ¼ cup sliced basil or chopped parsley
Instructions
- Heat the olive oil in a large (10-12-inch) skillet over medium heat. Stir in the onion and garlic and cook until the onion is translucent, but not browned, about 3 minutes.
- Add the red pepper and sun-dried tomatoes, stirring to blend with the onions, and cook about 1 minute. Add the sausage and turn the heat up to medium-high. Cook the sausage, stirring frequently, until it's no longer pink on the surface, about 5 minutes.
- Stir in the gnocchi until they're evenly dispersed with the sausage. Pour in the broth and add ½ teaspoon salt. Bring the broth to a simmer, then lower the heat and cover the pan. Cook until the gnocchi are puffed and the sausage is cooked through, 6-8 minutes. Stir once or twice during the process to ensure the gnocchi aren't sticking to the pan.
- Remove the pan from the heat and add the cheese and basil. Transfer to a serving platter or serve from the skillet.
Notes
- Store leftovers refrigerated for up to 5 days. Drizzle in additional broth or water as needed when reheating, because the pan sauce will be absorbed by the gnocchi as they cool.
- Packaged gnocchi comes in a variety of sizes, ranging from 12 ounces to 17.5 ounces. I tested the recipe using 2 (12-ounce) packages of this brand, but you can successfully use one 16-17.5-ounce package if that's what you have.
- Use any Italian-style sausage, spicy or sweet, made with seasoned ground pork, turkey, chicken, or a plant-based sausage.
- If your sun-dried tomatoes are very dry and inflexible, soften them for about 5 minutes in hot water before slicing. You can also substitute them with fresh cherry tomatoes, sliced in half.
- Fresh basil adds the best finishing touch to the dish. Instead of using dried herbs, substitute with freshly chopped parsley.
Nutrition
Calories: 551kcalCarbohydrates: 48gProtein: 20gFat: 32gSodium: 627mgFiber: 4gSugar: 4g
