This cheesy sausage gnocchi comes together in under 30 minutes and makes a satisfying, flavor-packed weeknight dinner. It’s hearty, family-friendly, and easy to customize.
This sausage gnocchi recipe is perfect for busy evenings. It combines protein-rich Italian sausage, sautéed vegetables, tender potato gnocchi and a creamy, cheesy sauce for a comforting one-pan meal that both kids and adults enjoy.
Sausage Gnocchi: Ingredients & Substitutions
- Potato gnocchi. Use store-bought, homemade, or a frozen alternative such as cauliflower gnocchi.
- Butter. Use olive oil if you prefer to omit butter.
- Olive oil. Butter or avocado oil are fine substitutes.
- Italian sausage. Pork or chicken, mild or spicy—choose what you like.
- Fire-roasted tomatoes. Plain diced tomatoes work well too.
- Bell pepper. Any color. You can also use zucchini, carrots, squash, or peas instead.
- Whole milk. 2%, half-and-half, or heavy cream can be used in place of milk.
- Onion. Any variety is fine.
How to Make Sausage Gnocchi
The method is simple: cook and brown the gnocchi, prepare the sausage and vegetables, then combine everything in a creamy, cheesy sauce.
Make or Choose Your Gnocchi
Homemade potato gnocchi gives great texture and flavor, and freezing batches makes quick meals even easier. Store-bought gnocchi is an excellent time-saver and works perfectly here.
Cook the Gnocchi
Boil the gnocchi according to package directions; it’s done when it floats. Drain well, then brown in a hot skillet with butter and olive oil until golden and slightly crispy on both sides. Transfer the browned gnocchi to a paper-towel-lined plate or keep warm in a low oven if serving separately.
Make the Sauce
Sauté onion, garlic and Italian sausage in butter and olive oil, breaking the meat into small pieces. When the sausage begins to brown, add the diced bell pepper and cook until softened. Stir in diced tomatoes, milk, and season with salt and pepper. Bring the mixture to a gentle bubble, then reduce heat and add shredded cheddar. Stir until melted and the sauce thickens slightly, about 3–5 minutes. Finish by folding the browned gnocchi into the sauce.
Serve
Serve the gnocchi mixed with the sauce as a comforting one-pot meal, or plate the gnocchi separately and spoon sauce on the side so diners can choose their portion. A simple side salad pairs nicely.
Store / Freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Reheat gently on the stove or in the microwave.
Sausage Gnocchi FAQs
Ground Italian sausage or chicken sausage work well. Choose mild or spicy to suit your taste.
Yes. Increase the ingredients and use a larger pan to cook evenly.
If you enjoy the recipe, please leave a comment and rating. It’s always nice to hear feedback and see how you adapt the dish.
Cheesy Sausage Gnocchi
Laura
Equipment
- measuring spoons
- measuring cups
- large skillet or cast iron pan
- spatula
Ingredients
- 16 ounces potato gnocchi
- ½ tablespoon salted butter
- 1½ tablespoons olive oil (divided)
- 1 pound Italian sausage
- 1 tablespoon minced garlic
- ½ cup finely diced onion
- 14.5 ounces fire-roasted diced tomatoes
- 1 bell pepper, finely diced
- ½ cup whole milk
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- 1½ cups shredded cheddar cheese
Instructions
Cook Gnocchi
- Line a large plate with paper towels and set aside.
- Cook gnocchi according to package instructions and drain.
- Heat ½ tablespoon butter and ½ tablespoon olive oil in a large sauté pan over medium-high heat.
- Add cooked gnocchi, coat with the butter and oil, and cook on one side 3–5 minutes until golden.
- Flip each gnocchi and brown the other side for another 3–5 minutes.
- Remove browned gnocchi to the paper-towel-lined plate and keep warm if needed.
Make the Sauce
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add Italian sausage, minced garlic and onion; break the sausage into small pieces and cook.
- Cover and cook about 5 minutes until the sausage starts to brown, stirring occasionally.
- Remove the lid, add diced bell pepper and cook until the sausage is evenly browned and peppers are soft.
- Stir in diced tomatoes, milk, salt and pepper. Cook until the mixture begins to bubble.
- Add cheddar cheese and reduce heat to medium. Stir until cheese is melted and sauce thickens, 3–5 minutes.
- Remove from heat, fold in the browned gnocchi, and serve.
Notes
- Use store-bought or homemade gnocchi, or frozen alternatives.
- Swap butter and olive oil as desired; avocado oil is a good substitute.
- Use pork or chicken Italian sausage, mild or spicy.
- Plain diced tomatoes are fine instead of fire-roasted.
- Replace bell pepper with other vegetables if preferred.
- Substitute milk with 2%, half-and-half, or heavy cream.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Reheat on the stove or in the microwave.
Nutrition
Nutrition information is an approximation.
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