One-Pan Cheesy Sausage Gnocchi (Print Version)
A cozy skillet dinner with Italian sausage, browned gnocchi, marinara, spinach, parmesan, and melted mozzarella.
# Ingredients:
For the skillet
01 -
1 lb (450 g) Italian sausage, sweet or hot, casings removed
02 -
1 tablespoon extra-virgin olive oil
03 -
1 package (16-17.5 oz / 450-500 g) potato gnocchi
04 -
2 cups (480 ml) marinara sauce
05 -
1/2 cup (120 ml) water or low-sodium chicken broth, plus more if needed
06 -
3 cloves garlic, finely grated or minced
07 -
3 packed cups (85 g) baby spinach
08 -
1/2 cup (50 g) grated parmesan cheese
09 -
1 1/2 cups (170 g) shredded low-moisture mozzarella, divided
10 -
Kosher salt and black pepper, to taste
For serving
11 -
2 tablespoons chopped fresh basil or parsley
12 -
Extra grated parmesan, optional
# Instructions:
01 -
Heat a 12-inch oven-safe skillet over medium heat. Add the sausage and cook for 5-6 minutes, breaking it into bite-size crumbles, until browned and cooked through. Transfer to a bowl.
02 -
Add olive oil to the same skillet. Add the gnocchi and cook for 5-7 minutes, stirring often, until golden in spots.
03 -
Stir in marinara, water or broth, and garlic. Scrape up the browned bits from the bottom of the pan and simmer for 3-4 minutes, until the gnocchi starts to soften.
04 -
Return the sausage to the skillet. Stir in spinach until wilted, then mix in parmesan and 3/4 cup mozzarella. Taste and season with salt and pepper.
05 -
Sprinkle the remaining 3/4 cup mozzarella over the skillet. Broil 2-4 minutes until bubbling and lightly golden, or cover over low heat until melted.
06 -
Let the skillet rest for 5 minutes. Sprinkle with basil or parsley and extra parmesan before serving.
# Notes:
01 -
Best with shelf-stable or refrigerated potato gnocchi.
02 -
Use an oven-safe skillet if broiling the cheese.
03 -
Add a splash of broth if the sauce thickens too much before serving.