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This skillet gnocchi with spinach and sausage turns basic items into a fancy dinner in about 20 minutes. The soft gnocchi gets a crunchy outside but stays fluffy inside, working great with flavorful sausage and healthy spinach.
I came up with this during a super busy work week when I wanted something that looked fancy but wasn't hard to make. Now it's what I cook when friends drop by unexpectedly and they always think I spent forever making it.
Ingredients
- 1 pound gnocchi: makes a fluffy foundation for everything else
- 5 cups water: to cook the gnocchi until they're just right
- 2 teaspoons salt: makes sure your gnocchi tastes good from the inside out
- 1 pound sausage: brings meaty flavor and protein to the meal
- 2 tablespoons butter: helps make the gnocchi brown and tasty
- 2 tablespoons olive oil: stops the butter from getting too dark and adds taste
- ½ teaspoon dried basil: gives that Italian flavor everyone loves
- ½ teaspoon dried oregano: works with the basil to boost the taste
- ½ to 1½ teaspoons crushed red pepper: add more or less depending on how spicy you want it
- ¼ teaspoon garlic powder: adds that yummy garlic kick without the fuss
- Salt and pepper to taste: for tweaking the flavor at the end
- 1½ cups baby spinach: adds pretty green color and good-for-you stuff
- ¼ cup grated parmesan cheese: tops everything off with a savory punch
Step-by-Step Instructions
- Boil the Gnocchi:
- Get 5 cups water and 2 teaspoons salt bubbling in a big pot. Toss in the gnocchi and cook them for only 1-2 minutes until they pop up to the top. Drain them right away so they don't get mushy. They should be barely done since they'll cook more in the pan.
- Create the Base:
- Warm up butter and olive oil in a big frying pan on medium heat until the butter melts and starts to bubble but isn't brown yet. Using both fats helps get things crispy without burning.
- Pan-Fry to Perfection:
- Put the drained gnocchi and sliced sausage in the hot pan in one layer. Let them sit without touching for 3-4 minutes until they're super golden on one side. Carefully flip each piece to brown the other side for another 3-4 minutes. Being patient here makes that amazing crispy outside.
- Incorporate the Greens:
- Add spinach to the pan and gently mix it with the hot gnocchi and sausage. The heat from the food will soften the spinach in about 30-60 seconds without making it soggy, keeping its bright color and nutrients.
- Season and Finish:
- Sprinkle basil, oregano, red pepper flakes, and 2 tablespoons of parmesan right on top. Stir gently to mix the seasonings evenly. Try a bite and add salt and pepper if needed to make the flavor just right.
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What I love most about this dish is how the gnocchi gets so crunchy outside but stays super soft inside. My husband usually hates pasta dishes but asks for this every week and says the crispy gnocchi turned him into a pasta fan.
Make-Ahead Options
This works great for prepping your work lunches ahead of time. Just cook it all and put it in containers. The flavors actually get better overnight as they blend together. Keep it in the fridge up to 5 days and warm it up for 1-2 minutes in the microwave. The gnocchi stays surprisingly nice and doesn't get mushy like other pasta dishes often do.
Ingredient Substitutions
Don't worry if you're missing something. Shelf-stable gnocchi works great, but you can also use frozen gnocchi—just thaw it before boiling. If you don't eat meat, swap the sausage for 8 ounces of sliced mushrooms or veggie sausage. You can also use kale, arugula, or even thawed frozen peas instead of spinach.
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Serving Suggestions
This dish is awesome by itself, but you can also serve it with a simple arugula salad with lemon juice and olive oil to balance the richness. A glass of Chianti goes really well with the flavors. For a full Italian meal, add some garlic bread to soak up any leftover buttery sauce from your plate.
The Magic of Proper Pan-Frying
The trick to amazing gnocchi is getting the pan-frying right. Use a heavy pan, cast iron if you have it, for even heating. Don't crowd too many gnocchi in the pan or they'll steam instead of browning. For extra crispiness, make sure your gnocchi isn't wet when it hits the hot pan and don't stir it too much. Let each piece get a nice golden crust before you flip it.
Frequently Asked Questions
- → How do I keep the gnocchi from breaking apart?
Don’t boil the gnocchi for too long—just 1–2 minutes is enough since it’ll finish cooking in the skillet.
- → Can I make this a veggie dish?
Absolutely! Swap the sausage with vegetables like squash, mushrooms, or bell peppers for a vegetarian twist.
- → Is this a good recipe for meal prep?
Yes! Cook it ahead of time and store it in the fridge for up to 5 days. Reheats well in the microwave.
- → What pairs nicely with this dish?
Serve it with some crusty bread and a fresh salad for a balanced and filling meal.
- → How do I adjust the spice level?
You can sprinkle in more or less crushed red pepper depending on your spice preference—or leave it out altogether.