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This quick stovetop gnocchi with greens and meat turns basic items into an amazing dinner in only 20 minutes. The soft gnocchi gets a nice crunch outside while staying soft inside, working great with flavorful sausage and healthy spinach.
I came up with this when I was swamped with work but wanted something tasty without much effort. Now I make it whenever friends drop by unexpectedly and they always think I've been cooking all day.
What You'll Need
- 1 pound gnocchi: forms the soft, filling base of our meal
- 5 cups water: to cook the gnocchi until they're just right
- 2 teaspoons salt: makes sure the gnocchi tastes good from within
- 1 pound sausage: brings meaty flavor and protein to the dish
- 2 tablespoons butter: helps make the gnocchi beautifully brown
- 2 tablespoons olive oil: stops the butter from getting too dark
- ½ teaspoon dried basil: adds that Italian herb flavor
- ½ teaspoon dried oregano: works with the basil for deeper taste
- ½ to 1½ teaspoons crushed red pepper: add more or less depending on how spicy you want it
- ¼ teaspoon garlic powder: gives everything a nice garlicky touch
- Salt and pepper to taste: for final flavor tweaks
- 1½ cups baby spinach: adds color, goodness, and a slight tang
- ¼ cup grated parmesan cheese: tops everything off with savory goodness
How To Make It
- Cook the Gnocchi:
- Get 5 cups water and 2 teaspoons salt bubbling in a big pot. Toss in the gnocchi and cook them just 1-2 minutes until they pop up to the top. Drain them right away so they don't get mushy. They should be barely done since they'll cook more in the pan later.
- Get Your Pan Ready:
- Warm up the butter and olive oil in a big frying pan over medium heat until the butter melts and starts to bubble but isn't brown yet. Using both fats gives you the best flavor and prevents burning.
- Make Them Crispy:
- Put the drained gnocchi and sliced sausage in the hot pan in one layer. Let them sit without touching for 3-4 minutes until they're really golden on the bottom. Then carefully turn each piece to brown the other side for another 3-4 minutes. Being patient here gets you that awesome crispy outside.
- Add the Spinach:
- Drop the spinach into the pan and gently mix it with the hot gnocchi and sausage. The heat will soften the spinach in about 30-60 seconds without making it too wilted, keeping its bright color and good stuff.
- Finish It Off:
- Scatter the basil, oregano, red pepper flakes, and 2 tablespoons of parmesan over everything. Mix gently so all the flavors spread out evenly. Taste it and add salt and pepper if needed until it tastes just right.
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What I love most about this dish is how the gnocchi gets so crunchy outside but stays all soft inside. My husband normally skips pasta dishes but asks for this one every week, saying these crispy little dumplings changed his mind about pasta completely.
Prep Ahead Ideas
This works great for lunch planning during busy weeks. Just cook it all up and split into containers. The taste actually gets better overnight as everything mingles together. Keep in the fridge up to 5 days and warm in the microwave for 1-2 minutes when ready to eat. Unlike most pasta dishes that get all mushy, the gnocchi keeps its nice texture surprisingly well.
Swap-Out Options
Don't worry if you're missing something from the list. Regular packaged gnocchi works fine, but you can also use frozen ones—just thaw them before boiling. Want it vegetarian? Switch the sausage for 8 ounces of sliced mushrooms or veggie sausage. Out of spinach? Try kale, arugula, or even some frozen peas rinsed under warm water.
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What To Serve With It
This dish stands on its own just fine, but you might want to add a simple arugula salad with a bit of lemon juice and olive oil to balance the richness. A glass of red wine like Chianti goes really well with these flavors. If you want to go full Italian dinner mode, add some garlic bread to mop up any leftover buttery sauce from your plate.
Getting That Perfect Crispy Texture
The trick to amazing gnocchi is how you fry them in the pan. Use a heavy pan, cast iron if you've got it, for even heat. Don't crowd too many in at once or they'll steam instead of getting crispy. For the best crunch, make sure your gnocchi aren't too wet before they hit the hot pan and try not to stir them around too much. Let them sit still so they can get that golden crust before you flip them over.
Frequently Asked Questions
- → How can I keep the gnocchi firm?
Don’t boil too long—1–2 minutes max is enough, since it’ll cook more in the pan.
- → Is there a vegetarian way to make this?
For a meat-free version, swap the sausage with veggies like mushrooms, peppers, or squash—it’ll be just as tasty!
- → Can I meal prep this for the week?
Yep! Cook the dish, divide into portions, and store in the fridge. Stays fresh up to 5 days and reheats easily.
- → What sides go well with it?
A nice salad and some warm, crusty bread make perfect sides for this dish.
- → How do I adjust spice levels?
You can skip or cut down the crushed red pepper if you’d rather keep it mild.