Tuscan Sausage Gnocchi Skillet
This Tuscan Sausage Gnocchi Skillet is a quick, hearty, and flavorful one-pan meal with tender gnocchi, turkey sausage, fresh veggies, and melted mozzarella.
Servings: 4 servings
Ingredients
- 1 pound turkey sausage casings removed
- 1 pound gnocchi fresh or frozen potato gnocchi
- 2 tablespoons olive oil extra virgin
- 1 medium onion diced, yellow or white
- 2 cloves garlic minced
- 1 bell pepper diced, red or yellow
- 1 zucchini diced
- 1 can diced tomatoes 14.5 ounces, undrained, fire-roasted or regular
- 1 teaspoon Italian seasoning blend of oregano, basil, thyme, and rosemary
- salt and pepper to taste
- 1 cup fresh spinach
- 1 cup shredded mozzarella cheese whole-milk
Instructions
- Heat 1 tablespoon of olive oil over medium heat in a skillet. Add turkey sausage, break it up, and cook until browned and cooked through, about 5-7 minutes. Transfer to a bowl and set aside.
- In the same skillet, add remaining 1 tablespoon olive oil. Sauté diced onion for 2-3 minutes until translucent. Add minced garlic, diced bell pepper, and zucchini; cook 4-5 minutes until vegetables soften but still have slight bite.
- Pour diced tomatoes (undrained) into skillet with cooked sausage. Sprinkle Italian seasoning, salt, and pepper. Stir and simmer uncovered for 5 minutes to meld flavors and thicken sauce slightly.
- Add gnocchi to skillet, stir gently to coat in sauce. Cover and cook for 3-5 minutes, stirring occasionally, until gnocchi puff up and absorb flavors.
- Stir in fresh spinach and cook until wilted, about 1-2 minutes. Sprinkle shredded mozzarella on top. Cover skillet, reduce heat to low, and let cheese melt for 3-4 minutes until bubbly and gooey.
- Turn off heat and let skillet rest for a minute. Serve warm with a green salad or crusty bread.
Equipment
- Large Skillet or Sauté Pan
- Cutting board and sharp knife
- Measuring spoons and cups
- Wooden spoon or spatula
- Grater
Notes
- Use mild or spicy turkey sausage to adjust the flavor heat level.
- Fresh or frozen gnocchi both work; adjust cooking time slightly for frozen.
- To freeze, cook through step 3, cool, freeze in airtight container up to 3 months; add gnocchi, spinach, and cheese fresh when reheating.
- If gnocchi stick, add a splash of water or broth and gently separate while cooking.
- Swap vegetables seasonally: zucchini for yellow squash in summer, butternut squash in fall, frozen greens in winter, or asparagus in spring.
