Get dinner on the table in under 30 minutes with this super easy, family friendly meal that looks like (and tastes like!) it came straight from your favorite Italian restaurant! Gnocchi with Sausage and Spinach for the win!
Mmmm. Gnocchi. Little pillows of fluffy, potato-y goodness. Combine them with almost any sauce, throw a little grated parm on those bad boys, and I’m sold…especially if it’s cold outside and I’m needing something filling and hearty in my life.
This Gnocchi with Sausage and Spinach is one of the first recipes I turn to as soon as the temperatures start dropping. It’s so unbelievably easy, so quick, and everyone always asks for seconds. And that simple sauce? We’re talking lick-your-plate good here. What? Don’t act like you haven’t done it! I totally do every time I make this! There ain’t no shame in my game.
Tips and Tricks
-If you’re into kale, this recipe is perfect for it. Just switch out the spinach. I personally prefer baby kale because it’s so much more tender and mild, but it can be hard to find in my neck of the woods. I highly recommend trying it if you can find it!
-Feel free to switch out the sausage! If you like things with more heat, go for Mild or Hot Italian Sausage rather than sweet.
-If you have sausage left over, either freeze it for later, or make one of my other favorite pasta dishes, try this Chicken and Sausage Pasta!
-Cooking with white wine tip: I like to cook with Pinot Grigio, especially if I’m using it in an Italian dish. You could also go with Sauvignon Blanc. Both are fine and easy to find. I would avoid cooking with Chardonnay (unless it’s unoaked) as most of those are way to oaky/creamy to work well in recipes like this one. And definitely don’t use a sweet white wine, such as Moscato.
-Not a white wine drinker and don’t cook with it enough to warrant opening a whole bottle just for one recipe? I like to keep the little mini-bottles (187 mL) in my pantry. You can find them in most grocery stores and they usually come in 4-packs.
How to Make Gnocchi with Sausage and Spinach
Start off by getting a large pot of well-salted water boiling for your gnocchi. It cooks really fast, so you’ll want to have your water ready and waiting for you when you’re ready for it.
In a large skillet, heat the olive oil and add the red pepper flakes and diced onion. Season with some salt and pepper and sauté until it starts to turn translucent. Add the garlic and sauté for a few more seconds. Next, slice open the sausage casings and add it in small chunks; you’ll want the pieces of sausage to be no bigger than a single gnocchi. Let the sausage brown.
Once the sausage has some good color on it, add in the white wine, scraping the bottom of the pan to get up any brown bits. Trust me, you want those! That’s flavor right there friends! Continue cooking until most of the liquid has evaporated out of the pan, then add the chicken stock.
While that’s cooking, add the gnocchi to the pot of boiling water. Keep a close eye on it! As soon as those babies start to float to the top, use a slotted spoon to scoop them out and into the skillet. It’s ok if they’re slightly underdone since they’ll continue to cook in the sauce. Give everything a good stir to combine. If it looks a little dry, add a little bit of the cooking water from the gnocchi. Stir in the spinach and allow it to wilt.
Remove from the heat and top with some grated parmigiana. Scoop yourself up a big bowl, pour a glass of wine, curl up on the couch, and ENJOY!
Looking for More Great Pasta Recipes? Try one of these!
Gnocchi with Sausage and Spinach
- 1 (16 oz) Package Gnocchi
- 1 Tbsp Olive Oil
- 1/2 Onion, diced
- 3 Cloves Garlic, minced
- 3 Links Sweet or Hot Italian Sausage, casing removed
- 1/4 tsp Crushed Red Pepper Flakes
- 1/4 Cup White Wine
- 1/2 Cup Chicken Broth
- 2 Cups Fresh Spinach
- Salt and Pepper, to taste
- 1/4 Cup Parmesan Cheese
- Heat salted water in a large pot to boiling.
- In a large skillet, heat the oil, and sauté the onion until it softens, Add the garlic and sauté for another minute or so, until it becomes fragrant.
- Add the sausage and brown, crumbling it until the chunks are no bigger than the size of the gnocchi.
- Add the wine, scraping the bottom of the pan to get up any brown bits. Allow the wine to reduce, cooking it down until there is very little liquid left in the pan. Add the chicken broth.
- Add the gnocchi to the boiling, salted water, and just until it floats to the surface of the water (follow package instructions). Immediately transfer to the skillet with the sausage using a slotted spoon. Stir to combine. Add a little pasta water to the skillet (approx 1/4 cup).
- Add the spinach to the skillet. Stir to combine everything cook until the spinach wilts.
- Remove from the heat and top with grated parm. Taste for seasoning. Try not to "test" it all before you get it to the table.