Tomato Gnocchi Skillet

There’s just something about throwing gnocchi, tomatoes, and some sausage in a big skillet that makes weeknights way better. I love that you get a cozy meal with chewy gnocchi, flavorful sausage, earthy mushrooms, plus fresh spinach in under half an hour. You get all the yum and barely any mess, which is a win after a long day.

This started as a clean-out-the-fridge dinner when I was down to some sausage and mushrooms. It turned into a favorite, one of those low-key dinners you just keep making whenever you’re out of ideas.

Tasty Ingredients

• Fresh thyme (for topping): a few sprigs give you those fresh flavors and an awesome smell
• Sea salt and black pepper (coarsely ground): these bring out everything’s best—if you have flaky salt, grab it
• Spinach: brings color and nutrients—pick out the brightest, freshest leaves
• Chicken broth or water: makes your sauce nice and smooth—broth gives you extra taste
• Tomato sauce with pieces: gives a chunky, rustic feel—go for sauce in a glass jar if you can find it
• Red pepper flakes: need a little kick? Add as much as you want!
• Italian seasoning or Herbes de Provence: makes everything herby and cozy—try to get one with thyme and rosemary
• Garlic: minced garlic makes a base that smells so good—look for fat, fresh cloves
• Gnocchi (uncooked): this is what makes the meal—vacuum-sealed or fresh both work, just watch for a short ingredient list
• Italian sausage (crumbled): brings spice, herby notes, and awesome texture—find one that tastes great by itself
• Mushrooms: (crimini) they’ll add that savory bite—make sure they’re dry and firm
• Olive oil: a little in the pan to get things going—extra virgin is best for flavor

Easy Instructions

Mingle and Serve:

Put those mushrooms back in the pan and gently mix. Give it a taste—add salt, pepper, or more chili flakes if you like it spicy. Pop some fresh thyme on top and you’re ready to dig in right from the skillet.

Cook the Spinach:

Drop the spinach onto your simmering sauce, don’t stir yet—let the heat work. After about five minutes, swirl the leaves through until they’re wilted and everything’s looking silky and the gnocchi is super soft.

Sauce and Simmer:

Now add your uncooked gnocchi, chopped garlic, Italian herbs, chili flakes, tomato sauce, and some broth or water to the sausage. Stir up everything in there. Let it bubble up on high, then drop the heat back, and let it barely simmer for five minutes or so—stir every bit so nothing sticks and the gnocchi gets all that sauce flavor.

Sausage Browning:

Don’t bother cleaning the pan. Add crumbled sausage and break it apart, then cook for about five minutes until it’s done with a few crispy edges. Spoon out extra grease if you want things lighter.

Mushrooms First:

Lay your sliced mushrooms in the pan once the oil is warm. Cook in one layer (don’t crowd) for three to five minutes so they brown but don’t dry out. Sprinkle with salt and pepper at the end, scoop out, and set aside.

Get the Pan Ready:

Start by pouring the olive oil into your biggest skillet over medium. Move the oil around so the base is slick and even as it heats up.

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Picking Italian sausage that’s got a ton of herbs always takes me back to dinners at my grandma’s. She swore sausage was only good if loaded with fennel and garlic, and every time I make this for family, it feels like bringing that old tradition home.

Storage Ideas

You can keep leftovers in a sealed container in the fridge for up to three days. Reheat it gently in a skillet and splash in some water or broth so it stays moist and soft. Try not to microwave it too long or the gnocchi could go mushy.

Swaps and Substitutions

No Italian sausage? Ground turkey or chicken works—the trick is to add extra fennel and chili flakes. If you only have canned tomatoes, toss in a dab of tomato paste for depth. Kid out of spinach? Grab kale or chard from the crisper instead.

Plating Ideas

Spoon it out straight from your skillet and pair it with a side salad or some roasted green beans. Want it fancy? Toast up some bread to soak up the sauce or shower everything with chopped parsley for a pop of color.

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Background and Culture

This dish mixes Italian comfort classics with a do-it-all-in-one American shortcut. It’s a lot like pasta alla Sorrentina, just faster and easier for nights when time is tight but you want that chewy gnocchi and chunky tomato goodness.

Frequently Asked Questions

→ Can I use pre-cooked gnocchi?

Definitely! Just cut down the simmering a bit so it doesn't go mushy.

→ Which sausage is best for this meal?

Spicy Italian's tasty, but mild or herby ones work just as well here.

→ Is this meal dairy-free?

Yep, unless you sprinkle cheese or add cream at the end.

→ Can I substitute the mushrooms?

For sure. Toss in zucchini, eggplant, or even some peppers if that's what you've got.

→ What type of tomato sauce should I use?

Chunky or marinara gives some nice bite. Use crushed tomatoes for a smoother meal if you like.

→ How can I make this vegetarian?

Skip the sausage and throw in chickpeas or artichoke hearts. More veggies are always good too.