I used to think gnocchi was this fancy Italian dish that only restaurants could make right. My mom never made it at home, and I figured it was too complicated for regular weeknight dinners.
Then I discovered store-bought gnocchi in the pasta aisle and everything changed. Turns out, you don’t need to spend hours making gnocchi from scratch to get a satisfying meal. Toss it with some pork sausage and you’ve got dinner ready in about 20 minutes. Sometimes the easiest solutions really are the best ones.
Why You’ll Love This Pork Sausage Gnocchi
- Quick weeknight dinner – Ready in just 30-50 minutes, this one-pan meal is perfect when you need something satisfying but don’t have hours to spend in the kitchen.
- One-pan convenience – Everything cooks together in a single pan, which means less cleanup and more time to enjoy your meal with family.
- Hearty and filling – The combination of chunky pork sausages and pillowy gnocchi creates a satisfying meal that will keep everyone happy and full.
- Simple pantry ingredients – Most of these ingredients are things you probably already have on hand, making it an easy go-to recipe for busy nights.
- Kid-friendly flavors – The mild Italian flavors and familiar ingredients make this a hit with the whole family, even those who can be picky about their dinner.
What Kind of Pork Sausages Should I Use?
For this gnocchi dish, you’ll want to use good quality pork sausages with plenty of flavor since they’re one of the main stars of the recipe. Italian sausages work particularly well here – both sweet and spicy varieties will give you great results, so pick based on your heat preference. If you can’t find Italian sausages, any seasoned pork sausage from your local butcher or grocery store will do the trick. Just avoid breakfast sausages as they tend to be too mild and won’t give you the robust flavor this dish needs. When cutting them into chunks, aim for bite-sized pieces that will cook evenly and distribute well throughout the gnocchi.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:
- Pork sausages: Italian sausages work great here, or you can use chicken sausages for a lighter option. Turkey sausages are another good choice. If you’re using pre-cooked sausages, add them later in the cooking process so they don’t get tough.
- Gnocchi: Fresh gnocchi is ideal, but frozen works just fine – no need to thaw first. You can also use pasta like penne or rigatoni if gnocchi isn’t available, just cook according to package directions.
- Chicken stock: Vegetable stock works well as a substitute, or you can use beef stock for a richer flavor. In a pinch, just use water with an extra bit of seasoning.
- Young spinach: Baby spinach, regular spinach, or even kale will work here. If using kale, add it a bit earlier so it has time to soften. Frozen spinach works too – just thaw and squeeze out excess water first.
- Fennel seeds: If you don’t have fennel seeds, you can skip them or use a pinch of dried oregano or Italian seasoning instead for that herby flavor.
- Parmesan: Pecorino Romano or any hard Italian cheese will work well. Even regular cheddar can work in a pinch, though the flavor will be different.
Watch Out for These Mistakes While Cooking
The biggest mistake when making pork sausage gnocchi is adding the gnocchi too early, which can cause them to become mushy and fall apart – wait until your sauce is nearly ready before dropping them in for just 2-3 minutes.
Don’t skip browning the sausage chunks properly, as this step creates those tasty caramelized bits that add tons of flavor to your sauce, and make sure to cook them over medium-high heat without overcrowding the pan.
Another common error is adding the spinach too soon, so wait until the very last minute to stir it in since it wilts down quickly and can become slimy if overcooked.
Finally, resist the urge to add too much stock at once – pour it in gradually and let it reduce slightly to avoid ending up with a watery sauce that won’t cling to your gnocchi.
What to Serve With Pork Sausage Gnocchi?
This hearty pork sausage gnocchi is pretty filling on its own, but a simple side salad with mixed greens and a light vinaigrette helps cut through all that rich, tomatoey goodness. I love serving it with some crusty garlic bread or focaccia for soaking up the sauce – trust me, you won’t want to waste a drop! A glass of red wine like Chianti or Sangiovese pairs beautifully with the fennel and tomato flavors, though a cold beer works great too. If you want to add more veggies to the meal, roasted zucchini or a quick sauté of bell peppers makes a nice, colorful addition to the plate.
Storage Instructions
Refrigerate: This hearty gnocchi dish keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get even better overnight as everything melds together. Just keep in mind that the spinach might wilt a bit more, but it still tastes great.
Freeze: You can freeze portions of this for up to 2 months in freezer-safe containers. I like to freeze it in individual serving sizes so I can grab just what I need for a quick dinner. The gnocchi texture changes slightly after freezing, but it’s still really satisfying.
Reheat: Warm it up gently on the stovetop over medium-low heat, adding a splash of chicken stock or water if it seems too thick. You can also microwave it, but stir it halfway through to heat evenly. Top with fresh Parmesan shavings right before serving since the original cheese might have melted in.
| Preparation Time | 10-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 65-75 g
- Fat: 80-90 g
- Carbohydrates: 170-190 g
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Ingredients
For the main dish:
- 1 1/2 tbsp olive oil
- 1 onion, minced
- 2 garlic cloves, pressed
- 6 pork sausages, cut into pieces
- 2 tsp whole fennel seed
- Pinch of red chile flakes (optional)
- 1 lb 2 oz potato gnocchi
- 1 cup chicken broth (prepared from 1/2 stock cube)
- 14 oz can diced tomatoes
- 5 oz baby spinach leaves
For garnish:
- 1 oz parmesan cheese, shaved
Step 1: Prepare the Aromatics and Sausages
- 1 1/2 tbsp olive oil
- 1 onion, minced
- 2 garlic cloves, pressed
- 6 pork sausages, cut into pieces
- 2 tsp whole fennel seed
- pinch of red chile flakes (optional)
Heat the olive oil in a large skillet over medium-high heat.
Add the minced onion and cook until softened, about 3 minutes.
Stir in the pressed garlic and cook for another 30 seconds until fragrant.
Now add the sausage pieces, whole fennel seeds, and a pinch of red chile flakes if you want a bit of heat.
Cook, stirring occasionally, until the sausage is nicely browned on all sides, about 5-6 minutes.
I like to use whole fennel seeds here for that burst of flavor in every bite.
Step 2: Add Gnocchi and Simmer in Sauce
- 14 oz can diced tomatoes
- 1 cup chicken broth (prepared from 1/2 stock cube)
- 1 lb 2 oz potato gnocchi
Pour the canned diced tomatoes and the prepared chicken broth into the skillet with the browned sausage mixture.
Bring to a simmer, then add the potato gnocchi.
Stir well to combine and make sure the gnocchi is submerged in the sauce.
Simmer gently for about 8-10 minutes, stirring occasionally, until the gnocchi become tender and the sauce thickens a bit.
Step 3: Finish with Spinach and Cheese
- 5 oz baby spinach leaves
- 1 oz Parmesan cheese, shaved
Once the gnocchi are plump and cooked through, add the baby spinach leaves to the skillet.
Stir until the spinach wilts and turns bright green, about 1-2 minutes.
Remove from the heat and top with shaved Parmesan cheese just before serving.
To make the dish even more delicious, I like to give an extra grate of Parmesan at the table for anyone who wants more.
Irresistible Pork Sausage Gnocchi
Ingredients
For the main dish:
- 1 1/2 tbsp olive oil
- 1 onion, minced
- 2 garlic cloves, pressed
- 6 pork sausages, cut into pieces
- 2 tsp whole fennel seed
- pinch of red chile flakes (optional)
- 1 lb 2 oz potato gnocchi
- 1 cup chicken broth (prepared from 1/2 stock cube)
- 14 oz can diced tomatoes
- 5 oz baby spinach leaves
For garnish:
- 1 oz Parmesan cheese, shaved
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the minced onion and cook until softened, about 3 minutes. Stir in the pressed garlic and cook for another 30 seconds until fragrant. Now add the sausage pieces, whole fennel seeds, and a pinch of red chile flakes if you want a bit of heat. Cook, stirring occasionally, until the sausage is nicely browned on all sides, about 5-6 minutes. I like to use whole fennel seeds here for that burst of flavor in every bite.
- Pour the canned diced tomatoes and the prepared chicken broth into the skillet with the browned sausage mixture. Bring to a simmer, then add the potato gnocchi. Stir well to combine and make sure the gnocchi is submerged in the sauce. Simmer gently for about 8-10 minutes, stirring occasionally, until the gnocchi become tender and the sauce thickens a bit.
- Once the gnocchi are plump and cooked through, add the baby spinach leaves to the skillet. Stir until the spinach wilts and turns bright green, about 1-2 minutes. Remove from the heat and top with shaved Parmesan cheese just before serving. To make the dish even more delicious, I like to give an extra grate of Parmesan at the table for anyone who wants more.
