Description
This comforting one-pan gnocchi recipe combines tender potato gnocchi with savory Italian sausage, sweet peas, and a flavorful garlic-onion base. Cooked entirely in a skillet, it delivers crispy golden edges on the gnocchi and a creamy, cheesy finish with Parmesan and chicken broth or cream. Perfect for a quick and satisfying dinner in just 30 minutes!
Ingredients
Scale
Meat
- 12 ounces Italian sausage (mild or spicy, casings removed)
Vegetables & Aromatics
- 1 small onion (finely diced)
- 3 cloves garlic (minced)
- 1 cup frozen peas
Starches
- 16 ounces potato gnocchi
Seasonings & Liquids
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Red pepper flakes (to taste)
- ¼ cup chicken broth or heavy cream (for a saucier dish)
- Olive oil (for cooking, approximately 1 tablespoon)
Cheese & Garnish
- ½ cup grated Parmesan cheese
- Fresh parsley or basil (for garnish)
Instructions
- Heat the skillet: Place a large skillet over medium-high heat and add about 1 tablespoon of olive oil, heating until shimmering but not smoking. This will ensure a nice sear on the sausage and gnocchi.
- Cook the sausage: Add the Italian sausage to the hot skillet. Break it up with a spoon as it cooks, allowing it to brown evenly and cook through, about 5–7 minutes. Drain any excess grease to keep the dish from being too oily.
- Sauté the onion: Add the finely diced onion to the skillet with the sausage. Cook for 3–4 minutes, stirring occasionally, until the onions become translucent and soft, which adds sweetness and depth of flavor.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic for a balanced aroma.
- Cook the gnocchi: Add the potato gnocchi directly to the skillet. Spread them out evenly and let them cook undisturbed for 2–3 minutes to develop golden, crispy edges. Then stir and continue cooking for another 3–4 minutes until the gnocchi is lightly crisped all over.
- Add peas and liquid: Stir in the frozen peas. If the skillet looks dry or if you want a creamier texture, pour in the chicken broth or heavy cream. Stir to combine and heat through for 1–2 minutes.
- Season the dish: Sprinkle in the salt, black pepper, and red pepper flakes to taste. Stir well to distribute seasoning evenly throughout the skillet.
- Finish with cheese and garnish: Remove the skillet from heat. Immediately sprinkle the grated Parmesan cheese over the top so it melts into the dish. Garnish with freshly chopped parsley or basil for a fresh, vibrant touch.
- Serve warm: Dish out portions onto plates or bowls and serve immediately to enjoy the best flavor and texture.
Notes
- For a vegetarian version, omit the sausage and consider adding mushrooms or a plant-based sausage alternative.
- Using chicken broth yields a lighter sauce, whereas heavy cream results in a richer, creamier texture.
- If you prefer spicier food, increase the amount of red pepper flakes or use spicy Italian sausage.
- Fresh gnocchi can be used if available, but adjust cook time slightly as fresh tends to cook faster than frozen.
- Leftovers keep well refrigerated for up to 2 days but are best enjoyed fresh to maintain gnocchi texture.
