Crispy Skillet Gnocchi with Sausage and Spinach

Crispy Skillet Gnocchi with Sausage and Spinach is what I make when it’s just two of us and nobody wants to think hard about dinner. The gnocchi go straight from the package into a hot pan, no boiling, and they come out golden outside and soft in the middle. Add sausage, a handful of cherry tomatoes and some spinach, and you’ve got a full meal in one 12-inch skillet.

Why Make This Recipe

It’s sized for two. Most weeknight recipes feed four or six, and then you’re eating the same thing for three days. This one uses one package of gnocchi and two sausage links, so there’s nothing awkward left over.

The shelf-stable gnocchi does a lot of the work. Pan-frying it straight from the package gives you crisp, chewy edges that boiled gnocchi never gets. If you’ve only ever had gnocchi soft and boiled, this will change how you buy it.

It’s also cheap. Sausage, a bag of spinach, a pint of tomatoes and a bit of Parmesan. You probably have half of it already.

How to Make Crispy Skillet Gnocchi with Sausage and Spinach

Prep time: 10 minutes. Cook time: 20 minutes. Total: 30 minutes. Serves 2 generously.

Ingredients:

• 1 package (16 oz / 454 g) shelf-stable potato gnocchi
• 2 links Italian sausage (about 8 oz), mild or hot, casings removed
• 1 1/2 tablespoons olive oil, divided
• 1 tablespoon butter
• 1 small shallot, finely chopped (or 1/4 small onion)
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup chicken broth (water works in a pinch)
• 3 packed cups baby spinach
• 1/4 cup finely grated Parmesan, plus more for serving
• 1/4 teaspoon red pepper flakes, optional
• Salt and black pepper, to taste
• 1 lemon wedge

Directions:

1. Heat 1 tablespoon olive oil in a 12-inch nonstick or cast iron skillet over medium-high heat until it shimmers, about 2 minutes.
2. Break up the gnocchi with your fingers so none are stuck together, then add them to the pan in a single layer. Leave them alone for 3 to 4 minutes, until the bottoms are deep golden.
3. Toss and cook another 3 to 4 minutes, shaking the pan now and then, until most sides are browned and they feel puffed and tender. Move them to a plate.
4. Add the remaining 1/2 tablespoon oil and the sausage to the same skillet. Break it into bite-size pieces and cook 5 to 6 minutes, until browned and no longer pink. It should reach 160°F inside.
5. Turn the heat to medium. Add the butter and shallot and cook 1 minute, then add the garlic and red pepper flakes and stir for 30 seconds, until it smells fragrant.
6. Add the tomatoes and cook 2 minutes, pressing a few with your spoon so they burst and release their juice.
7. Pour in the broth and scrape up the browned bits on the bottom of the pan. Pile in the spinach and stir until it wilts, about 1 minute.
8. Return the gnocchi to the skillet, sprinkle in the Parmesan and toss until everything is glossy and coated. Taste, then season with salt, pepper and a squeeze of lemon. Serve right away.

How to Serve Crispy Skillet Gnocchi with Sausage and Spinach

Straight from the skillet is fine. I usually split it into two shallow bowls with extra Parmesan and a few cracks of black pepper on top.

It’s a full meal on its own, but a simple green salad with a sharp vinaigrette is nice next to it because the gnocchi is rich. For something easy to snack on while it cooks, mini caprese skewers take five minutes and use up the rest of the cherry tomatoes.

Crusty bread is optional. Honestly, gnocchi plus bread is a lot of starch, so I skip it.

How to Store Crispy Skillet Gnocchi with Sausage and Spinach

Let leftovers cool, then refrigerate them in an airtight container within two hours. They’ll keep for 3 to 4 days, which is in line with the USDA guidance on leftovers.

Reheat in a skillet, not the microwave. A teaspoon of oil over medium heat for 4 to 5 minutes brings back some of the crisp edges. The microwave turns gnocchi gummy.

I don’t freeze this one. The spinach goes watery and the gnocchi loses its texture.

Tips to Make Crispy Skillet Gnocchi with Sausage and Spinach

• Don’t boil the gnocchi. Shelf-stable gnocchi is already cooked, and it browns much better straight from the package. Boiled gnocchi just steams and sticks.
• Give them room. One package fits a 12-inch skillet in a single layer. In a 10-inch pan, brown them in two batches or they’ll steam.
• Leave them alone. Stirring too early is the most common mistake. Wait until the bottoms release easily and look golden.
• Check the sausage. Ground pork should reach 160°F. The FoodSafety.gov temperature chart is handy to bookmark.
• Salt at the end. Sausage, Parmesan and broth are all salty. Taste before you add more.
• Grate the Parmesan finely. Fine Parmesan melts into a light sauce. Thick shreds clump.

Variation

Swap the Italian sausage for chicken sausage if you want something lighter, and slice it into coins instead of crumbling it. If you like that combination, the one pan chicken sausage and potato skillet works on the same idea with potatoes instead of gnocchi.

For a creamy version, add 1/3 cup heavy cream with the broth and let it simmer for 2 minutes before the spinach goes in. It tastes a lot like the sauce in my creamy Tuscan ravioli, just with crispier bites. Kale works in place of spinach too. Give it an extra 2 minutes to soften.

Crispy Skillet Gnocchi with Sausage and Spinach

Shelf-stable gnocchi pan-fried straight from the package until golden and crispy, then tossed with Italian sausage, cherry tomatoes, and spinach in a single 12-inch skillet. A complete meal for two in 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 1 package shelf-stable potato gnocchi 16 oz / 454 g
• 2 links Italian sausage about 8 oz, mild or hot, casings removed
• 1 1/2 tablespoons olive oil divided
• 1 tablespoon butter
• 1 small shallot finely chopped, or 1/4 small onion
• 2 cloves garlic minced
• 1 cup cherry tomatoes halved
• 1/4 cup chicken broth water works in a pinch
• 3 packed cups baby spinach
• 1/4 cup Parmesan finely grated, plus more for serving
• 1/4 teaspoon red pepper flakes optional
• salt and black pepper to taste
• 1 wedge lemon

Method

 

1. Heat 1 tablespoon olive oil in a 12-inch nonstick or cast iron skillet over medium-high heat until it shimmers, about 2 minutes.
2. Break up the gnocchi with your fingers so none are stuck together, then add them to the pan in a single layer. Leave them alone for 3 to 4 minutes, until the bottoms are deep golden.
3. Toss and cook another 3 to 4 minutes, shaking the pan now and then, until most sides are browned and they feel puffed and tender. Move them to a plate.
4. Add the remaining 1/2 tablespoon oil and the sausage to the same skillet. Break it into bite-size pieces and cook 5 to 6 minutes, until browned and no longer pink. It should reach 160°F inside.
5. Turn the heat to medium. Add the butter and shallot and cook 1 minute, then add the garlic and red pepper flakes and stir for 30 seconds, until it smells fragrant.
6. Add the tomatoes and cook 2 minutes, pressing a few with your spoon so they burst and release their juice.
7. Pour in the broth and scrape up the browned bits on the bottom of the pan. Pile in the spinach and stir until it wilts, about 1 minute.
8. Return the gnocchi to the skillet, sprinkle in the Parmesan and toss until everything is glossy and coated. Taste, then season with salt, pepper and a squeeze of lemon. Serve right away.

Notes

Don't boil the gnocchi — shelf-stable gnocchi is already cooked and browns much better straight from the package. Use a 12-inch skillet so the gnocchi fits in a single layer; in a 10-inch pan, brown in two batches. Leave the gnocchi alone until the bottoms release easily and look golden — stirring too early is the most common mistake. Check sausage temperature: ground pork should reach 160°F. Salt at the end, since sausage, Parmesan, and broth are all salty. Grate Parmesan finely so it melts into a light sauce rather than clumping. To reheat leftovers, use a skillet with a teaspoon of oil over medium heat for 4 to 5 minutes; the microwave turns gnocchi gummy.

FAQs

Can I use frozen gnocchi instead of shelf-stable?

Yes, but don’t thaw it first. Add it frozen to the hot oil and give it an extra 2 to 3 minutes, since there’s more moisture to cook off. Cauliflower gnocchi works as well, but it’s softer and won’t crisp up quite as much.

How do I keep the gnocchi from sticking?

Use a nonstick or well-seasoned cast iron pan and make sure the oil is shimmering before the gnocchi go in. Separate any clumps from the package first. If they stick at first, wait another minute. They usually let go once they’ve browned.

Can I double this recipe for four people?

You can, but cook the gnocchi in two batches or use two skillets. Crowding is what turns them pale and soft. The sausage and sauce can be doubled in one pan without a problem.

Conclusion

Keep a package of gnocchi in the pantry and a couple of sausage links in the freezer, and this dinner is always 30 minutes away. Once you’ve had the gnocchi crisp, you’ll probably stop boiling it. Try it with hot sausage and a little extra lemon next time.