Sausage and Gnocchi Marinara Recipe
If you’re seeking a comforting weeknight meal that feels like a big, warm hug, look no further than Sausage and Gnocchi Marinara. This dish brings together pillowy gnocchi, robust Italian sausage, and a zesty marinara sauce—all united with a handful of fresh spinach and a generous sprinkle of Parmesan. It’s the kind of one-pan wonder that delivers restaurant-worthy flavor and pure coziness in only 30 minutes, making Sausage and Gnocchi Marinara your new go-to for when you need something hearty yet incredibly easy.
Ingredients You’ll Need
This recipe proves that with just a handful of simple, high-impact ingredients, you can build layers of flavor and irresistible texture. Each item brings something a little special to your Sausage and Gnocchi Marinara, ensuring every bite is balanced and satisfying.
- Potato gnocchi (1 pound): These soft dumplings are the heart of the dish, soaking up the sauce beautifully and delivering that signature pillowy bite.
- Olive oil (1 tablespoon): A touch of quality olive oil helps brown your sausage and onions while adding a subtle richness to the sauce.
- Italian sausage, mild or spicy, casings removed (1 pound): The sausage is key for bringing depth and a little kick—choose spicy for added heat or mild for family-friendly comfort.
- Small yellow onion, diced: Sautéed onion mellows out the sauce and offers sweet undertones to balance out the tangy tomatoes and robust sausage.
- Garlic (3 cloves, minced): Fresh garlic adds bold aroma and unmistakable Italian flavor, brightening the whole skillet in seconds.
- Marinara sauce (24-ounce jar): Your favorite prepared sauce speeds everything up while adding luscious tomatoey goodness.
- Crushed red pepper flakes (1/2 teaspoon, optional): For those who like a hint of fire, this brings subtle heat without overwhelming the dish.
- Dried oregano (1/2 teaspoon): Classic Italian herb that deepens the sauce and rounds out the flavor.
- Grated Parmesan cheese (1/4 cup): Adds a salty, nutty finish that melts over the hot gnocchi for just the right touch of luxury.
- Fresh baby spinach (2 cups): Toss it in at the end—its delicate leaves wilt into the sauce, offering color and a pop of freshness.
- Salt and black pepper to taste: These kitchen staples let you adjust the seasoning to absolute perfection.
- Chopped fresh basil for garnish: The finishing flourish that wakes up the whole dish with summery brightness.
How to Make Sausage and Gnocchi Marinara
Step 1: Cook the Gnocchi
Bring a large pot of salted water to a rolling boil. Once it’s bubbling, add in your gnocchi. Watch closely—the gnocchi cook in just two or three minutes and will float to the top once they’re perfectly tender. As soon as they bob up, drain and set them aside. This quick prep means you’ll have soft, pillowy bites ready to absorb all the saucy goodness.
Step 2: Brown the Sausage
While the gnocchi do their quick swim, set a large skillet over medium-high heat and drizzle in the olive oil. Crumble in the Italian sausage, breaking it up with a spoon as it cooks. You’ll want it browned and cooked through—this takes about five to seven minutes. The goal is for those sausage pieces to be filled with savory flavor and just a hint of caramelized edges.
Step 3: Add Onion and Garlic
Toss in the diced onion right into the pan with the sausage. Let it soften for about three minutes, stirring now and then. When the onions are translucent and fragrant, stir in your minced garlic, giving it only 30 seconds so it releases its aroma without burning. This is where your kitchen will start to smell positively heavenly!
Step 4: Simmer the Marinara Sauce
Pour in the marinara sauce, add the crushed red pepper flakes if you’re craving a little extra zing, and sprinkle in the dried oregano. Give everything a gentle stir to combine the flavors, then reduce the heat and let the skillet simmer for roughly five minutes. This lets all those savory juices mingle and create a unified, full-bodied sauce.
Step 5: Bring It All Together
Add your cooked gnocchi back to the skillet, followed by the fresh baby spinach. Stir gently so the gnocchi get coated in the luscious marinara and the spinach wilts perfectly into the mix. Season to taste with salt and black pepper, then scatter the Parmesan cheese over the top. Finish with a generous sprinkle of fresh basil, and your Sausage and Gnocchi Marinara is ready to steal the show!
How to Serve Sausage and Gnocchi Marinara
Garnishes
Give your Sausage and Gnocchi Marinara a flourish of freshly grated Parmesan and a shower of chopped basil right before serving. The basil’s bright aroma and the Parmsan’s creamy saltiness are little touches that bring restaurant-style polish to your table. For added color, you can scatter a few extra baby spinach leaves or a drizzle of good olive oil on top.
Side Dishes
This dish loves company! Pair it with a simple mixed green salad tossed in balsamic vinaigrette to balance out the richness. A basket of warm, crusty garlic bread is practically required for mopping up every last drop of marinara sauce. If you’d like an extra veggie, roast some broccoli or asparagus for a pop of green and crunch.
Creative Ways to Present
Try spooning the Sausage and Gnocchi Marinara into small oven-safe ramekins, sprinkle with mozzarella, and broil until bubbly for a bubbly bake. Or, for a cozy family-style presentation, serve straight from the skillet at the center of the table—let everyone dig in, family-style! For gatherings, you could even serve the gnocchi in little appetizer bowls or cups for a sophisticated starter.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Sausage and Gnocchi Marinara (lucky you!), simply let it cool to room temperature, then store it in an airtight container in the refrigerator. It will stay delicious for up to three days, making it a fantastic option for a next-day lunch or quick dinner.
Freezing
Want to prep ahead? This dish freezes surprisingly well! Spoon cooled portions of Sausage and Gnocchi Marinara into freezer-safe containers. Although gnocchi can soften a little after thawing, the flavors remain spot-on. Freeze for up to two months and thaw in the fridge overnight before reheating.
Reheating
When it’s time to reheat, place the Sausage and Gnocchi Marinara in a skillet over medium-low heat. You may want to add a splash of water or marinara sauce to bring back that glossy texture. Stir gently until heated through, and finish with more fresh basil and Parmesan to revive all those big, bold flavors.
FAQs
Can I use store-bought gnocchi, or should I make it from scratch?
Absolutely, store-bought gnocchi makes this dish wonderfully fast and fuss-free—perfect for a speedy weeknight meal. If you have time and want to tackle homemade gnocchi, that’s a lovely upgrade, but not at all required for delicious results.
What kind of sausage works best for Sausage and Gnocchi Marinara?
Italian sausage is the way to go, and you can easily choose between mild or spicy based on your crowd’s preferences. Chicken or turkey Italian sausage also works beautifully if you want a lighter option without sacrificing flavor.
Can I add extra vegetables?
Definitely! Feel free to stir in roasted red peppers, sautéed mushrooms, or even zucchini along with the spinach. Just aim for vegetables that cook quickly or have already been prepped, so everything melds easily.
How do I make the sauce extra creamy?
For a dreamy finish, stir in a quarter cup of heavy cream right before serving. It transforms the marinara into a luscious, creamy sauce that hugs every morsel of gnocchi—simple and so satisfying!
Can I double this recipe for a crowd?
Yes! This recipe doubles beautifully—just use a large enough skillet or pot to ensure plenty of room for all the sauce and gnocchi. It’s a crowd-pleasing dish that’s perfect for gatherings, potlucks, or cozy family dinners.
Final Thoughts
If you’re looking for a meal that’s bold, colorful, and packs a ton of comfort into every bite, Sausage and Gnocchi Marinara is calling your name. It’s irresistibly easy to pull together and always delivers that wow factor. Treat yourself or your family—you’ll be amazed at how quickly this dish earns a spot in your weeknight rotation!
Print
Sausage and Gnocchi Marinara Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A comforting and hearty Italian-American dish, Sausage and Gnocchi Marinara combines pillowy potato gnocchi with savory Italian sausage in a rich marinara sauce. This one-skillet meal is quick to prepare and perfect for a cozy family dinner.
Ingredients
Potato Gnocchi:
1 pound potato gnocchi
Olive Oil:
1 tablespoon
Italian Sausage:
1 pound (mild or spicy, casings removed)
Yellow Onion:
1 small, diced
Garlic:
3 cloves, minced
Marinara Sauce:
1 (24-ounce) jar
Crushed Red Pepper Flakes:
1/2 teaspoon (optional)
Dried Oregano:
1/2 teaspoon
Parmesan Cheese:
1/4 cup, grated
Baby Spinach:
2 cups, fresh
Salt and Black Pepper:
To taste
Fresh Basil:
Chopped, for garnish
Instructions
- Cook Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions until they float to the surface. Drain and set aside.
- Sear Sausage: Heat olive oil in a skillet. Cook Italian sausage until browned, breaking it up with a spoon.
- Add Aromatics: Add diced onion and cook until softened. Stir in minced garlic until fragrant.
- Simmer Sauce: Pour in marinara sauce, red pepper flakes, and oregano. Simmer for 5 minutes.
- Finish Dish: Add cooked gnocchi and baby spinach to the skillet. Season with salt and pepper. Garnish with Parmesan and basil before serving.
Notes
- For extra creaminess, stir in 1/4 cup heavy cream at the end.
- This dish pairs well with a crisp side salad and garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 7g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
