Gnocchi with Tomato Sauce Skillet

Nothing beats a comforting skillet of gnocchi simmered in rich tomato sauce on a weeknight when time feels short but you still crave something hearty. This easy one-pan meal blends pillowy gnocchi, savory sausage, earthy mushrooms, and tender spinach in less than thirty minutes. I love how cleanup is simple but the flavors are full and satisfying enough to please everyone at my table.

I first tossed this together when we had little left in the fridge except sausage and mushrooms. It was an instant hit and now it’s on regular rotation whenever I need an unfussy dinner.

Ingredients

• Olive oil: for a silky base and to bloom the aromatics try to choose extra virgin
• Mushrooms: crimini add umami and texture pick firm mushrooms with no sliminess
• Italian sausage: crumbled for bold flavor select good quality with plenty of herbs and spice
• Gnocchi: uncooked the star of the dish fresh store-bought or vacuum-packed both work well choose gnocchi with few ingredients for best taste
• Garlic: minced builds depth and aroma use plump unbruised cloves
• Italian seasoning or Herbs from Provence: brings a medley of earthy notes try to get a mix with rosemary and thyme
• Red pepper flakes: for gentle heat add more or less to taste
• Tomato sauce with chunks: for rustic texture reach for a sauce made with ripe tomatoes in glass jars if possible
• Chicken broth or water: to loosen the sauce chicken broth gives more depth
• Spinach: fresh for color and nutrients look for vibrant green leaves without wilting
• Salt and coarsely ground black pepper: to enhance all the flavors pick flaky sea salt if you can
• Fresh thyme for garnish: adds brightness and a fragrant finish

Step-by-Step Instructions

Heat the Pan:

Pour olive oil into a large high-sided skillet and set over medium heat. Gently swirl the pan so the oil coats the bottom evenly while it warms.

Cook the Mushrooms:

Add the sliced mushrooms in a single layer. Cook for three to five minutes without crowding until they are browned and tender but not dry. Season lightly with salt and pepper as they finish. Remove them carefully to a bowl and set aside.

Brown the Sausage:

Using the same skillet add the crumbled sausage. Break it up with a wooden spoon and cook on medium heat for about five minutes until it is cooked through and a few crispy bits develop. Pour off any excess fat to keep the sauce light.

Simmer the Sauce:

To the sausage in the skillet add the uncooked gnocchi minced garlic Italian seasoning red pepper flakes tomato sauce and chicken broth or water. Stir thoroughly to coat all of the gnocchi and sausage in rich tomato sauce. Turn up the heat so it just comes to a boil then reduce to a gentle simmer. Cook uncovered for about five minutes stirring often to prevent sticking and help the gnocchi soak up the flavors.

Add Spinach and Finish Cooking:

Scatter in the fresh spinach making sure it sits right on top of the simmering sauce. Let it wilt for about five more minutes stirring now and then until the spinach is silky and the gnocchi are pillowy and cooked through.

Combine and Serve:

Fold the mushrooms back into the pan and stir gently so they stay whole. Taste and season with more salt black pepper or extra red pepper flakes if you like heat. Tuck a few fresh thyme sprigs on top for a beautiful finish and serve hot right from the pan.

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Using Italian sausage that is extra herby always reminds me of childhood gatherings at my grandmother’s house. She always insisted sausage was best when loaded with plenty of fennel and garlic and I love continuing that little tradition each time I make this dish for my own family.

Storage Tips

This gnocchi dish keeps well in the fridge for up to three days. Store it in an airtight container and reheat gently in a pan with a splash of extra water or broth to keep everything moist and tender. Avoid microwaving for too long so the gnocchi stay fluffy.

Ingredient Substitutions

If you do not have Italian sausage swap in ground turkey or chicken with a pinch of fennel and chili flakes. Canned diced tomatoes also work in place of jarred sauce just add a small spoon of tomato paste for depth. Kale or chard can substitute for spinach if that is what you have.

Serving Suggestions

Serve straight from the pan with a simple side salad or roasted green beans to round out the meal. For extra flair offer sliced crusty bread to mop up the sauce or top with a sprinkle of chopped fresh parsley for color.

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Cultural Context

Gnocchi with tomato sauce brings together Italian comfort food ideas but with a flexible American twist. It borrows the idea of cooking everything together for convenience yet keeps the textures distinct—a nod to classic pasta alla Sorrentina but streamlined for busy weeknights.

Frequently Asked Questions

→ Can I use pre-cooked gnocchi?

Yes, pre-cooked gnocchi works well. Simply reduce the simmering time to avoid overcooking.

→ Which sausage is best for this meal?

Spicy Italian sausage adds depth, but sweet or herbed sausage blends are also delicious.

→ Is this meal dairy-free?

Yes, there is no cream or cheese in this preparation unless you choose to add them as a topping.

→ Can I substitute the mushrooms?

Absolutely. Try zucchini, eggplant, or bell peppers for variety or based on seasonal availability.

→ What type of tomato sauce should I use?

Choose a chunky tomato sauce or marinara for texture, or crushed tomatoes if you prefer a smoother finish.

→ How can I make this vegetarian?

Omit the sausage and add more vegetables, such as chickpeas or artichoke hearts, for a plant-based alternative.