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Weeknight • Pork

Speedy Skillet Sausage Gnocchi with Greens

This quick and comforting dish brings together savory sausage, pillowy gnocchi, and tender greens in one pan for an effortless weeknight meal.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Speedy Skillet Sausage Gnocchi with Greens

Craving something cozy and satisfying but short on time? This Speedy Skillet Sausage Gnocchi with Greens is your new best friend! It’s ridiculously easy, packed with flavor, and comes together in a single pan for minimal cleanup.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 lb Italian sausage (sweet or hot, casings removed)
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 lb shelf-stable potato gnocchi
  • 4 cups fresh baby spinach or kale, roughly chopped
  • 1/2 cup chicken or vegetable broth
  • Salt and black pepper to taste
  • Parmesan cheese, for serving (optional)

Preparation

  1. Step 1

    Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.

  2. Step 2

    Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

  3. Step 3

    Pour in the diced tomatoes (with their juices) and rinsed cannellini beans. Bring to a simmer, then add the gnocchi and broth. Stir well and bring back to a gentle simmer.

  4. Step 4

    Cover the skillet, reduce heat to medium-low, and cook for 5-7 minutes, or until the gnocchi are tender. Stir occasionally to prevent sticking.

  5. Step 5

    Stir in the fresh spinach or kale and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.

Tips

  • For an extra layer of flavor, add a pinch of red pepper flakes with the garlic.
  • If using kale, add it a couple of minutes before the spinach to give it more time to soften.
  • Any variety of shelf-stable gnocchi will work beautifully here!

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