One Pan Tomato Gnocchi with Chicken Sausage delivers a cozy, all-in-one skillet supper that’s as easy as it is delicious. Juicy chicken sausage rounds bathe in a vibrant tomato sauce while potato gnocchi simmers to pillowy perfection, all under a blanket of fresh spinach and basil. This beginner-friendly recipe brings together simple pantry staples and a handful of fresh herbs to create a weeknight dinner that feels impressively gourmet. Grab your skillet and let’s get cooking!
Key Ingredients
Before we dive in, let’s gather everything we need to whip up this flavorful skillet meal:
- 400 g potato gnocchi: Pillowy dumplings that soak up the rich tomato broth.
- 3 links chicken sausage: Lean, savory rounds that add protein and depth.
- 1 tbsp olive oil: Provides a smooth, fruity base for sautéing.
- 1 onion: Builds a sweet, aromatic foundation when softened.
- 2 cloves garlic: Infuses every bite with warm, pungent flavor.
- 400 g diced tomatoes: Creates a bright, tangy sauce.
- 2 tbsp tomato paste: Intensifies the tomato taste and thickens the sauce.
- 120 ml chicken broth: Keeps everything moist and enhances savory notes.
- 1/2 tsp red pepper flakes: Adds a gentle kick of heat.
- 1 tsp salt: Balances and brings out all the flavors.
- 1/4 tsp black pepper: Offers a subtle warmth and spice.
- 30 g fresh spinach: Wilts into the sauce for a touch of green goodness.
- 15 g fresh basil: Lends a burst of sweet, herbal brightness.
- 30 g grated Parmesan cheese: Melts in for a salty, nutty finish.
How To Make One Pan Tomato Gnocchi with Chicken Sausage
This recipe comes together in one skillet, making cleanup a breeze. You’ll first brown the sausage, then build layers of flavor with sautéed onion and garlic before creating a rich tomato base. The gnocchi cooks directly in that sauce, absorbing all the delicious juices. Finally, you’ll toss everything back together with fresh greens and herbs for a complete, satisfying meal.
1. Slice the chicken sausage into 1 cm rounds and set aside on a plate.
2. Dice the onion and mince the garlic, ensuring even cooking and maximum flavor release.
3. Heat the olive oil in a large skillet over medium heat. Add the sausage rounds and cook for 5 minutes until nicely browned on both sides, then transfer to a separate dish.
4. Add the onion to the same skillet and sauté for 3–4 minutes until it becomes translucent and tender.
5. Stir in the garlic and cook for 30 seconds until fragrant—watch closely to avoid burning.
6. Add the tomato paste and cook for 1 minute, stirring constantly to deepen its flavor.
7. Pour in the diced tomatoes, chicken broth, red pepper flakes, salt, and black pepper. Stir to combine and bring to a gentle simmer.
8. Add the gnocchi, cover the skillet, and cook for 5–7 minutes, stirring occasionally, until the dumplings are tender and cooked through.
9. Return the sausage to the pan and stir in the spinach until it wilts into the sauce.
10. Remove from heat, mix in the fresh basil and half of the Parmesan cheese, then serve topped with the remaining cheese.
Serving Suggestions
This hearty skillet dish is so satisfying on its own, but here are a few ideas to elevate your meal even further:
- Serve with crusty bread to mop up every last drop of tomato sauce.
- Offer a light green salad dressed with lemon vinaigrette for a refreshing contrast.
- Pair with a glass of chilled white wine—a crisp Pinot Grigio or Sauvignon Blanc works beautifully.
- Sprinkle extra Parmesan and a few basil leaves on top just before serving for an elegant finish.
Tips For Perfect One Pan Tomato Gnocchi with Chicken Sausage
A few insider tweaks make this simple skillet supper shine every time. Whether you want to play with creaminess, accommodate dietary needs, or just spice things up, these notes will guide you to gnocchi perfection:
- For extra creaminess stir in a splash of heavy cream in step 7.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Swap in gluten-free gnocchi to make this dish entirely gluten free.
- Add extra red pepper flakes for more heat if you love a spicier bite.
How To Store It
If you happen to have any of this comforting gnocchi dish left over (though it’s hard to resist!), here’s how to keep it tasting fresh:
- Refrigerate in an airtight container for up to 3 days—cool completely before sealing.
- Freeze individual portions in freezer-safe containers for up to 1 month; thaw overnight in the fridge.
- Portion into meal-prep bowls so it’s ready to reheat as a quick lunch or dinner.
- Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen the sauce.
Frequently Asked Questions
Got questions? Here are some quick answers:
- How can I prevent the gnocchi from sticking together or to the pan?
Make sure you stir the gnocchi gently and occasionally during the 5–7 minutes of covered cooking. The tomato mixture should be at a gentle simmer so there’s just enough liquid to cook the gnocchi without it getting gluey. If it still sticks, add a splash of chicken broth or water and give it another stir.
- Can I substitute the chicken sausage with another protein?
Yes. You can swap chicken sausage for pork, turkey, or even vegan sausage links. Slice them into 1 cm rounds and brown exactly the same way in step 3. Just be mindful of seasoning: if your substitute is already well seasoned, taste the sauce before adding the full teaspoon of salt.
- Is there a way to make this recipe creamier?
For extra creaminess, stir in up to 60 ml of heavy cream right after you add the diced tomatoes and broth in step 7. Let it simmer with the sauce so it blends fully before adding the gnocchi. The result is a richer, silkier sauce that still clings beautifully to the pasta.
- How spicy is this dish, and can I adjust the heat?
The recipe calls for ½ teaspoon of red pepper flakes, which gives a mild kick. To reduce heat, omit the flakes or start with just a pinch. To turn up the heat, increase the flakes to 1 teaspoon or garnish each serving with extra red pepper flakes.
- How should I store and reheat leftovers?
Cool the dish and transfer to an airtight container. Refrigerate for up to 3 days. To reheat, warm gently in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce. Stir occasionally until heated through. You can also microwave individual portions, stirring halfway.
- Can I make this recipe gluten-free or vegetarian?
For gluten-free, simply use gluten-free gnocchi. To make it vegetarian, replace the chicken sausage with a plant-based sausage or hearty mushrooms like cremini or portobello, and swap the chicken broth for vegetable broth. Follow the same cooking steps.
What Makes This Special
What really sets One Pan Tomato Gnocchi with Chicken Sausage apart is how all the flavors meld together in one skillet—no separate pots, no fuss. The gnocchi soaks up that tangy tomato sauce while the sausage adds just the right meaty bite. Fresh spinach and basil bring brightness, and Parmesan ties everything together in a cheesy hug. It’s quick, comforting, and surprisingly elegant for such an easy weeknight meal. Feel free to print or save this recipe, then come back and leave a comment if you’ve tweaked it or need a hand. Enjoy every delicious spoonful!
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One Pan Tomato Gnocchi with Chicken Sausage
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dishes
Description
Golden-browned sausage slices mingle with garlic-scented onion simmering in a tangy tomato broth. Potato gnocchi plumps to pillowy softness, then meets fresh spinach, basil, and a shower of Parmesan for a cozy, all-in-one skillet supper.
Ingredients
- 400 g potato gnocchi
- 3 links chicken sausage
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 400 g diced tomatoes
- 2 tbsp tomato paste
- 120 ml chicken broth
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/4 tsp black pepper
- 30 g fresh spinach
- 15 g fresh basil
- 30 g grated Parmesan cheese
Instructions
- Slice the chicken sausage into 1 cm rounds and set aside.
- Dice the onion and mince the garlic.
- Heat the olive oil in a large skillet over medium heat and add the sausage. Cook for 5 minutes until browned, then transfer to a plate.
- Add the onion to the same skillet and sauté for 3–4 minutes until translucent.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the diced tomatoes, chicken broth, red pepper flakes, salt, and black pepper. Stir to combine and bring to a simmer.
- Add the gnocchi, cover the skillet, and cook for 5–7 minutes, stirring occasionally, until the gnocchi is tender.
- Return the sausage to the pan and stir in the spinach until wilted.
- Remove from heat, mix in the fresh basil and half of the Parmesan cheese, then serve topped with the remaining cheese.
Notes
- For extra creaminess stir in a splash of heavy cream in step 7.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Swap in gluten-free gnocchi to make this dish gluten free.
- Add extra red pepper flakes for more heat.