As we enter the autumn season, Executive Chef Jillian Lane’s Italian Sausage with Gnocchi is a comforting dish perfect for fall. Tender gnocchi cooked with sweet Italian sausage, sautéed peppers, and onions comes together with spinach and a rich tomato sauce seasoned with Italian herbs and smoked paprika. Finished with a sprinkle of parmesan cheese, this hearty meal captures the warm, savory flavors that make autumn dinners so satisfying.
Italian Sausage with Gnocchi
Italian Sausage with Gnocchi by Executive Chef Jillian Lane combines sausage, peppers, spinach, and tomato sauce for a warm, flavorful fall dish.
Equipment
- 1 Large heavy-bottomed frying pan (or skillet)
- 1 Wooden Spoon (for breaking up tomatoes and stirring)
- 1 Cooking utensils (such as spatula or spoon for stirring)
- 1 Knife and cutting board (for preparing onions, garlic, peppers, mushrooms, and sausage)
Ingredients
- 1 lb Gnocchi
- 2 Tbsp. Vegetable Oil
- 1 lb Sweet Italian Sausage casings removed
- 2 Sweet Peppers Red & Yellow, seeded, halved and sliced
- 1 Large Sweet Onion halved and sliced
- 4 Garlic Cloves minced
- 4 Cups Spinach
- ½ tsp Red Pepper Flakes (optional)
- 2 tsp Italian Seasoning
- 1 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 1 28 oz Can Whole Peeled Tomatoes
- 1 Cup Good Chicken Broth
- ½ C Parmesan Cheese grated
Instructions
- In a large heavy bottomed frying pan, add the vegetable oil and heat to medium high.
- Add the gnocchi and move around until lightly browned. Remove from heat and set aside.
- Add the sausage, breaking up into medium pieces as you add it to the pan. Cook for about 8 minutes, until nearly cooked through. Remove sausage from pan and set aside.
- Add more oil if necessary and add the onions, garlic, and sweet peppers. Cook until the onions start to brown, and the peppers are tender, approximately 8-10 minutes.
- Add the onion and pepper mixture and cook until tender, stirring often. Remove from pan and add to the cooked sausage.
- Keeping the pan at medium-high heat, add the tomatoes, breaking up with a wooden spoon, scraping the bottom of the pan as the tomatoes cook.
- Add to the tomatoes the red pepper flakes, Italian seasoning, smoked paprika, and salt. Stir well.
- At this point, add the sausage, peppers, onions, and mushrooms back to the pan. Add the chicken stock and simmer for approximately 10 minutes.
- Toss in the gnocchi and the spinach, stir to incorporate. Once the spinach has wilted, top with the grated parmesan and serve immediately.
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