Italian Sausage and Gnocchi Tomato Skillet

• 1 lb Italian sausage, casing removed
• 16 oz gnocchi
• 1 can (28 oz) crushed tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it into crumbles.
2. 2 Push sausage to the side and add onions, cooking until translucent.
3. 3 Stir in garlic, oregano, basil, and red pepper flakes, cooking for another minute.
4. 4 Add crushed tomatoes, season with salt and pepper, then bring to a simmer.
5. 5 Gently add gnocchi to the skillet, stirring to coat with sauce. Cover and cook according to gnocchi package instructions until tender.
6. 6 Serve hot, sprinkled with Parmesan and fresh basil if desired.

Equipment

• Large skillet with lid

Variations

• Add spinach or kale for extra greens.
• Stir in a splash of heavy cream for a creamier sauce.

Substitutions

• Use turkey sausage for a leaner option.
• Substitute potato gnocchi with gluten-free gnocchi for a gluten-free version.

Pairings

• Chianti wine
• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For extra flavor, toast your dried herbs in the olive oil before adding the sausage.
• If your skillet is too small, cook the gnocchi separately in boiling salted water then add to the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to revive the sauce.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or broth.

Serving Suggestions

• Pair with a simple green salad or roasted vegetables.
• Serve with crusty bread to mop up the delicious sauce.

FAQ