Go Back
Crispy Skillet Gnocchi with Sausage and Spinach: crispy golden pan-fried potato gnocchi with crumbled Italian sausage,…

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
Cook Time 20 minutes
Total Time 30 minutes
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.