Italian Sausage Gnocchi Skillet
A comforting one-pan meal featuring pillowy gnocchi, hearty Italian sausage, and fresh spinach, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 pound Italian sausage Recommended sweet or spicy varieties; turkey sausage can be used for a healthier option.
- 1 package (16 oz) gnocchi Choose high-quality gnocchi from the refrigerated section for the best texture.
- 8 oz mushrooms, sliced Button or cremini mushrooms add earthiness.
- 2 cups fresh spinach Baby spinach is recommended for vibrant color.
- 1 onion, diced onion Yellow onions provide sweetness.
- 2 cloves garlic, minced Fresh garlic is best for flavor.
- 1 cup chicken broth Homemade is ideal; low-sodium store-bought works.
- ¼ cup grated Parmesan cheese Freshly grated cheese melts beautifully.
- Salt and pepper to taste Always season according to your preference.
- Olive oil for cooking Use a high-quality extra virgin olive oil for flavor.
Instructions
Preparation
- In a large skillet over medium heat, add a drizzle of olive oil. Once it shimmers, toss in the diced onion and minced garlic. Sauté for 3-4 minutes until fragrant and the onions are translucent.
- Add the Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Stir in the sliced mushrooms, allowing them to sauté with the sausage until tender, approximately 4-5 minutes.
- Pour in the chicken broth and bring to a simmer, letting it reduce slightly for 2-3 minutes.
- Add the gnocchi and cook according to the package instructions, usually about 3-5 minutes, until they float to the top.
- Gently stir in the fresh spinach, cooking until it wilts, about 1-2 minutes.
- Remove the skillet from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Plate it up and enjoy the warmth and comfort of your Italian Sausage Gnocchi Skillet!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of chicken broth. To save time, pre-chop vegetables a day before.