Try this easy skillet gnocchi with chicken sausage and creamy tomato basil sauce. You can have a delicious dinner ready in minutes with this simple recipe!
Gnocchi’s are cute Italian pillows of potato dumplings that are perfect bite-sized pieces. They are an excellent alternative to pasta, and each forkful is beyond satisfying. It’s simple to make homemade gnocchi, but with limited time during the weekdays and needing to nourish my dumpling cravings while feeding my hungry family, packaged pre-made potato gnocchi is a tasty timing saving blessing.
This super easy skillet gnocchi with chicken sausage is just what you need to add to your weekday meal plan. This recipe quickly keeps your tummy and taste buds happy without all of the fuss.
Spring is here and so are fresh, bright green asparagus that are plentiful at the market, yum! Asparagus cooks very quickly, so it works well in this dish because I can saute them in the pan for a few minutes and they are ready to go.
I couldn’t resist adding adorable, sweet grape tomatoes too. I quickly blistered them in the hot pan to sear the outside and to add a deeper flavor to each bite. I added some delicious cooked Italian-style chicken sausage to make the dish, even more, savory and hearty. Just simply slice, sear and toss with the other vegetables.
Who doesn’t love a creamy tomato sauce? To infuse more Italian flavors into the skillet gnocchi and make it irresistible, I make a fast and flavorful stovetop tomato sauce. I simply saute onions and garlic until tender and fragrant, then added the crushed canned tomatoes, dried oregano, basil, red pepper flakes for some heat, rich cream and a kiss of sugar to balance the sauce.
I used my blender to puree the tomato mixture and fresh basil leaves to give a super smooth and velvety sauce. This creamy tomato sauce adds such a nice tangy richness to the dish, especially combined with the tender pieces of gnocchi.
I am a big fan of making skillet meals using my trusty cast iron pan, especially this hearty gnocchi dish. You can prepare a full meal all in one pan in a matter of minutes. Just the right solution for a busy day without any excuses to whip up something quick and delicious at home.
A fantastic home-cooked meal doesn’t need to take all day to prepare. Combining fresh ingredients with some ready to go pantry staples is all you need, and you will have dinner ready to go in under an hour, leaving you time to relax and kick back at the end of the day.
How do I properly clean and store my cast iron pans?
The skillet pans from Lodge come “seasoned”, meaning when they make the pans they have vegetable oil baked into the iron at a high temperature. Seasoning creates natural, easy-release properties. The more you cook, the better it gets. You should always hand wash the pan with a soft sponge and mild soap, then dry immediately—even before first use. After drying, rub the pan with a light coat of vegetable oil after every wash, enough to restore the sheen without being too sticky. This helps keep the iron seasoned and protected from moisture and rust. If rust does occur, just scour the rust, rinse, dry and rub with vegetable oil.
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Skillet Gnocchi with Chicken Sausage
- 1 pound gnocchi
- 2 tablespoons olive oil, divided
- 9 ounces italian chicken sausage, (3 links) cooked, cut into ¼-inch slices
- 2 cups brown mushrooms, ¼-inch slices
- 1 ½ cups asparagus, tips, 2-inches long
- 1 cup cherry tomatoes, sliced in half lengthwise
- kosher salt, as needed
- black pepper, freshly cracked, as needed
- ½ cup basil, loosely packed, thinly sliced for garnish
- ½ cup parmesan cheese, shaved, for garnish
Tomato Basil Sauce
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1 teaspoon granulated sugar
- 1 tablespoon basil, dried
- ½ teaspoon oregano, dried
- 1 ¼ teaspoons kosher salt
- ⅛ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 cup heavy cream
- 6 basil leaves, fresh
Tomato Basil Sauce
- In a medium-sized saucepan, heat oil over medium heat. Add onions and garlic and cook until translucent, about 10 minutes. Stir frequently to ensure the onions and garlic do not burn.
- Add crushed tomatoes, sugar, oregano, basil, salt, pepper, and red pepper flakes, stir to combine. Cook for 5 minutes. Turn off the heat and stir in heavy cream.
- Transfer mixture to a blender and puree until smooth, about 30 seconds to 1 minute. Add fresh basil and puree for 30 seconds. Transfer back to the saucepan and keep warm over low heat.
- In a large pot, heat enough salted water to cover the gnocchi and bring it to a boil. Cook gnocchi for 2 to 3 minutes. Drain, transfer to a large bowl and coat with 1 tablespoon of olive oil.
- Heat a cast iron skillet over medium heat with 1 tablespoon of olive oil. Add the sausage slices and cook for 2 to 3 minutes on each side, until they begin to brown. Transfer sausage to a large bowl.
- Add the mushrooms to the pan and sauté until tender, about 3 minutes. Transfer to the large bowl with the sausage. Add the asparagus and sauté for 4 minutes, or until tender. Transfer to the large bowl. Add the tomatoes skin-side down and allow to cook for 1 to 2 minutes, or until they blister. Transfer to the large bowl.
- Add 1 tablespoon of oil to the skillet over medium heat, add the gnocchi and allow to lightly brown, about 2 to 3 minutes making sure to stir to prevent them from sticking. Add the sausage, mushrooms, asparagus, and tomatoes. Season with salt and pepper to taste, and stir to combine.
- Turn off the heat and add the creamy tomato basil sauce, gently stir to mix. Serve hot with fresh basil and shaved Parmesan cheese.
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