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This sausage gnocchi is a quick, comforting dinner made with tender gnocchi and savory Italian sausage. Ready in under 30 minutes, it’s perfect for an easy weeknight meal the whole family will love. A sprinkle of cheese and some toasted walnuts makes for an amazing taste experience!
Why You’ll Love This Recipe
This sausage gnocchi is more than just a quick, flavorful dinner—it’s a little bit of nostalgia on a plate for me. Growing up in Wisconsin, my dad started an Italian gnocchi company, and weekends were spent at our tiny rented space—Mrs. O’Leary’s Gnocchi Factory—making gnocchi together. So when I say I know my gnocchi, I really mean it!
You’re going to love the texture in this dish. Instead of just boiling the gnocchi, it gets pan-fried in butter until golden and slightly crispy on the outside while staying soft and pillowy inside—such a game changer.
The flavor combination is just as irresistible. Roasted tomatoes bring a natural sweetness, pesto adds that fresh, herby richness, and a drizzle of balsamic vinegar ties it all together with a little tang. Add in savory sausage, and you’ve got a dish that feels a little elevated but is still easy enough for a weeknight.
It’s quick, full of flavor, and just a little bit special—exactly the kind of meal you’ll want to make again and again.
Ingredients
- Potato Gnocchi
- Butter
- Italian Sausage
- Pesto
- Walnuts
- Olive Oil
- Fire Roasted Tomatoes
- Balsamic Vinegar
- Parmesan Cheese
How to Make Sausage Gnocchi
- Pan fry gnocchi in butter in a skillet until golden brown and crisp on the outside over medium heat.
- Brown sausage in a frying pan. I used one pound of mild Italian sausage but you could also use a hot, spicy one. I only used half of it in the recipe and put the other half in the freezer to make my favorite soup, Tortellini and Sausage Soup later.
- Add 2 Tbsp of pesto in with the gnocchi to give it a nice light covering and then added in the sausage. I used store bought pesto but you can also make your own using this recipe.
- Mix together fire roasted diced tomatoes, pesto and balsamic vinegar.
- Simmer tomato mixture in a separate pan for about 30 minutes.
- Chop walnuts and drizzle with a bit of olive oil.
- Toast walnuts in a 400 degrees F oven for about 5 minutes. Watch them closely so they don’t burn. Give them a shake or two part way through the cooking process to make sure they are evenly toasted.
- Plate up your gnocchi and then cover it with your simmering sauce, a sprinkle of Parmesan cheese and then top it off with some toasted walnuts.
Tips
- Gnocchi can be found in the same aisle as the pasta, either with the dry pasta or in the refrigerator section with the fresh pasta.
- If you can’t find roasted tomatoes use regular diced tomatoes.
- Don’t overcrowd the pan. Give the gnocchi space when frying so it browns instead of steaming. Work in batches if needed.
- Use good-quality sausage. Sweet Italian sausage or hot Italian sausage will give your dish a lot of flavor. If not using ground sausage, remove the casing and brown it well for the best texture and taste.
- Finish with a drizzle of balsamic vinegar right before serving. It brightens the whole dish and balances the richness.
- Stir pesto in gently. Add pesto at the end and toss lightly to keep that fresh, vibrant flavor intact.
- Add a sprinkle of Parmesan cheese and top with fresh basil before serving for a special touch.
Frequently Asked Questions
What is gnocchi?
Gnocchi is an Italian pasta, that is usually made with mashed potatoes, flour and eggs.
How do you cook gnocchi?
You cook gnocchi just like any other pasta. in a pot of hot boiling water. It doesn’t take long to cook and you know it is done when it floats to the surface of the water.
Can I use a different kind of protein than sausage?
Absolutely! Try grilled chicken, ground turkey, ground chicken sausage or even leave it vegetarian and add mushrooms or spinach.
Can I make this recipe ahead of time?
It’s best served fresh for that crispy gnocchi texture, but you can prep components ahead—like cooking the sausage —and assemble just before serving.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for 2–3 days. Reheat in a skillet to help bring back some of the crispiness rather than using the microwave
Can I freeze sausage gnocchi?
Freezing isn’t ideal, as the texture of the gnocchi can change. It’s best enjoyed fresh or within a couple of days.
This sausage gnocchi is the perfect mix of comfort, flavor, and a little bit of nostalgia. With its crispy, buttery gnocchi, savory sausage, and that irresistible combination of roasted tomatoes, pesto, and balsamic, it’s a dish that feels both cozy and a little elevated. It comes together quickly but tastes like something much more special—making it perfect for weeknights or when you want to impress without the extra effort. Once you try it, it just might become your new favorite way to enjoy gnocchi!
Check out more of my favorite Italian sausage recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Sausage Gnocchi
Ingredients
- 1 lb. box of gnocchi
- 2 Tbsp butter
- 1/2 lb. mild Italian sausage browned
- 6 Tbsp pesto divided
- 1/2 cup walnuts chopped
- 2 14 oz. diced fire roasted tomatoes
- 2 Tbsp balsamic vinegar
- 1/2 cup walnuts chopped
- olive oil
- Parmesan cheese grated for garnish
Instructions
- Cook gnocchi in boiling water according to directions on box. Drain
- Place in frying pan and add 2 Tbsp of pesto to coat.
- Brown sausage.
Sauce
- In a pan simmer tomatoes, balsamic vinegar and pesto for 30 minutes.
- Add sausage into sauce after simmering.
Toasted Nuts
- Toast in a 400 degree oven for about 4 minutes or until they begin to brown.
- Watch carefully and shake the tray half way through.
- Pour sauce over gnocchi and top with grated cheese and toasted nuts.
Tips & Notes:
- Gnocchi can be found in the same aisle as the pasta, either with the dry pasta or in the refrigerator section with the fresh pasta.
- If you can’t find roasted tomatoes use regular diced tomatoes.
- Don’t overcrowd the pan Give the gnocchi space when frying so it browns instead of steaming. Work in batches if needed.
- Use good-quality sausage Italian sausage (mild or spicy) adds tons of flavor. Remove the casing and brown it well for the best texture and taste.
- Finish with balsamic at the end A drizzle of balsamic vinegar right before serving brightens the whole dish and balances the richness.
- Stir pesto in gently Add pesto at the end and toss lightly to keep that fresh, vibrant flavor intact.
- Add a finishing touch A sprinkle of Parmesan cheese and fresh basil on top takes it
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Nutrition Facts:
carrian says
So delighted to have found your blog. This recipe looks fantastic! And I love the photos!
Leigh Anne says
So glad you found me too. Hope you’ll visit often!!
Cathy @ Noble Pig says
It looks so good! I did a recipe for them too…fun huh?
Frieda says
Oh…we LOVE gnocchi around here! I’ve made it from scratch and it’s great to know there is a quality ready made product available! You have a mouth watering recipe and gorgeous photos ~ thanks for sharing!