Make sure you have this one on your menu! A steaming bowl of creamy a pan of gnocchi with sausage and zucchini is just what you need for dinner this week. Easy to make and oh so good!
Recipe overview
Why you will love it: This is an easy to prepare recipe. It’s a great weeknight dinner, but you can also serve it to guests.
How long does it take: 40 minutes
Equipment needed: a large pan with a lid or a Dutch oven
Servings: 6
Doesn’t this photo of tender gnocchi with creamy tomato sauce make your mouth water? I could have some now. It also looks kind of fancy with the basil sprig and grated parmesan.
It may look fancy, but it’s really quite simple. Gnocchi are a nice alternative to pasta. The tender potato dumplings cook quickly and have a juicy texture that is super filling. Purchase ambient or frozen gnocchi to have on hand for such recipes.
It’s also fun to say gnocchi. It’s pronounced now·ki. Practice it with your family and make up silly rhymes. It almost rhymes with “donkey” and you can take it from there.
I also often have an Italian sausage in the fridge. It has a fairly long shelf life (note the “Use By” date). Italian sausage is an easy way to add tons of flavor to a quick soup or stew. Try Instant Pot pasta with sausage, spinach and tomatoes or lasagna soup with all the benefits of lasagna but without all the hassle.
So get this recipe to cook! Before you know it, dinner is on the table.
About this recipe
This dinner might look a little fancy, maybe like what you order at your favorite Italian restaurant, but I think you’ll be surprised at how easy it is to make. Forty minutes from start to finish and only one pan to wash up after dinner! The prep work is fairly minimal and the ingredients are easy to find at the grocery store.
If you have kids who are happy to help, give them the task of cutting the zucchini. Zucchini squash are really easy to chop. You don’t have to peel them and they are easy to cut. It doesn’t matter if the pieces are a little unequal in size.
The recipe is easy to adapt to your family’s preferences or what you have on hand. Don’t you have cream? This recipe is actually quite good without it. Do you have a red pepper or mushroom that needs to be used up? Go ahead and add them! Look for more ideas further down the post.
what you will need
- Italian sausage: There are several types of Italian sausage to choose from: mild, sweet or spicy; bulk or link; pork or turkey. Choose the one you like the most. If you buy link sausage, remove it from the casing.
- Gnocchi: These soft, bite-sized potato dumplings can be stored ambient (vacuum packed), refrigerated, or frozen. Any type is fine, but cooking time may vary. See packaging for instructions.
- Onion: A yellow scallion works well, but use what you have around the house.
- Garlic: A few cloves of garlic give the dish a nice savory touch. Add more if you like, or less.
- Zucchini: Zucchini are sometimes called zucchini. The skin is tender and edible, so you don’t have to peel this squash. You’ll need a few medium sized zucchini or one large one. Look for a zucchini with shiny, dark green, unblemished skin.
- Diced tomatoes: Canned or fresh, use what’s available.
- Baby Spinach Leaves: These tender leaves cook very quickly and add a lot of good nutrients. Other tender dark greens can be substituted if spinach is not available.
- Fresh Basil: The licorice-like taste of basil is so wonderful. Also save some for garnish.
- whipped cream: You really don’t need a lot of heavy cream to add richness and a velvety texture to the sauce, just 1/2 cup.
- Parmesan cheese: You can either stir in the shredded cheese or top each serving with it. If you prefer, substitute grated mozzarella cheese.
How to do it
Gather all the ingredients you will be using. You need a large pan with a lid or a Dutch oven. Prepare onion, garlic and zucchini; Open the can of tomatoes. You’re good to go!
Fry the sausage and chopped onion over medium heat. While cooking, use a wooden turner or a sturdy spatula to break up the large pieces of sausage.
Once the meat is cooked through, add the chopped garlic and chopped zucchini. Cook, stirring occasionally, until zucchini begins to soften. It will cook more, so don’t overcook it at this stage.
Add a large can of diced tomatoes and a splash of water. The tomatoes do not need to be drained beforehand. The juice becomes part of the sauce. Bring the contents of the pan to a good simmer.
Add the gnocchi and continue to simmer until the gnocchi are soft. It will take 6-7 minutes depending on the type of gnocchi you chose. Test one to verify.
Stir in the spinach leaves and basil. They will wilt almost immediately. If you’re not quite ready to serve dinner, let the gnocchi simmer a little longer. Wait until you’re ready to serve the meal to add the spinach to keep it bright green in color and fresh in flavor.
Stir in the heavy cream and Parmesan cheese.
Tip for cooking
When adding cream to a recipe like this, be sure to use gentle heat. High heat and vigorous cooking can cause the cream to separate and appear curdled. It’ll taste okay, but it’s not nearly as appetizing.
Turn off the heat and place the lid on the pan. Let it sit for 5 minutes or so.
Serve the gnocchi in shallow bowls. Garnish with more parmesan and fresh basil leaves, if you like.
You may have noticed that there is no salt or pepper in the recipe. We found the Italian sausage and parmesan cheese added enough saltiness and flavor. However, always check the condiments before serving a dish and adjust if necessary.
frequently asked Questions
Gnocchi are not pasta; it is a soft potato dumpling from Italian cuisine. It consists of mashed potatoes, flour and eggs. Gluten-free varieties can also be purchased.
Make it your own
- Choose turkey sausage instead of pork or spicy Italian sausage instead of sweets. Smoked sausage is another alternative. Or go a completely different route and substitute boneless, skinless chicken breasts or thighs that are cut into bite-sized pieces.
- Spice it up with a pinch of paprika flakes. Add them with garlic and zucchini.
- Leave out the cream if you like. This dish also tastes good without it.
- Increase the vegetables. Sauté diced peppers, mushrooms or coarsely grated carrots with onions and sausage.
- If you don’t like gnocchi, substitute pasta for them. Dry pasta should be cooked before adding it to the recipe as this recipe doesn’t have enough liquid to properly hydrate it.
Make Ahead Ideas
If you plan to freeze this meal, hold off adding the cream and cheese. Just prep it up to this point and remove the portion you want to freeze. Cool, transfer to a freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Heat in a saucepan or pan until warm, then stir in heavy cream, then sprinkle with cheese.
Storage and reheating tips
Leftover One Pan Gnocchi with Sausage and Zucchini can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave; Larger portions can be gently warmed up on the stove in a pan or saucepan. Try not to overheat it as this can cause the sauce to curdle. It will still taste good, but it won’t look good.
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A steaming bowl of creamy one-pan gnocchi with sausage and zucchini is just what you need for dinner this week. Easy to make and oh so good!
instructions
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In a 5- to 6-quart Dutch oven, sauté the sausage and onion over medium-high heat, breaking up large chunks of sausage. Cook until sausage is no longer pink and onions are softened, about 5 to 6 minutes. Add zucchini and garlic and cook 5 to 6 minutes, or until zucchini is soft.
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Add tomatoes and ¼ cup water and bring to a simmer. Add gnocchi, stirring to combine. Cover the pan, reduce the heat to minimum and simmer for 6 to 7 minutes or until the gnocchi are tender, stirring occasionally.
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Stir in the spinach and basil until just beginning to wilt. Stir in the whipped cream and parmesan. Turn off the heat and cover the pan for 5 minutes. Mix well.
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Serve in shallow pasta bowls, garnished with additional grated Parmesan cheese and fresh basil if desired.
Remarks
- Canned diced tomatoes can be substituted with fresh tomatoes (3½ cups).
- There are several brands of gluten free gnocchi if you follow a gluten free diet.
- Recipe adapted from Martha Stewart Living Magazine.
Nutritional Information
Portion: 1.75cups, Calories: 521kcal, Carbohydrates: 39G, Protein: 19G, Fat: 33G, Saturated Fatty Acids: 14G, Polyunsaturated fat: 4G, Monounsaturated fatty acids: 13G, Cholesterol: 83mg, Sodium: 921mg, Potassium: 841mg, Fiber: 5G, Sugar: 7G, Vitamin A: 2951ie, Vitamin C: 37mg, Calcium: 179mg, Iron: 6mg
This website provides approximate nutritional information as a convenience and courtesy only. Nutritional data is collected primarily from the USDA Food Composition Database, where available, or other online calculators.