Pin it
Gnocchi with Tomato Sauce is a quick and easy one-pan meal that's perfect for busy weeknights. This dairy-free recipe combines pillowy gnocchi, hearty tomato sauce, and flavorful additions like sausage, spinach, and mushrooms. Ready in just 30 minutes, it's a satisfying and balanced dish that's sure to become a family favorite!
Why You'll Love This Dish
This recipe is a flavor-packed comfort food without the need for cream or cheese. The gnocchi thickens the tomato sauce as it cooks, creating a velvety texture. Using just one skillet minimizes cleanup, and the addition of sausage, spinach, and mushrooms makes it hearty, nutritious, and ideal for both weeknights and special occasions.
Essential Ingredients For Success
- Shelf-Stable Gnocchi: 16 oz (454g) at room temperature 70°F (21°C). Each piece should be uniform in size (approximately 1-inch) with visible ridges.
- Italian Sausage: ½ lb (227g) at 38-40°F (3-4°C), 80-20 meat-to-fat ratio, removed from casing if needed.
- Tomato Sauce: 2 cups (480ml) at room temperature, pH 4.0-4.4, viscosity should coat back of spoon.
- Fresh Spinach: 2 cups (60g) packed, leaves bright green and crisp, stems removed.
- Crimini Mushrooms: 1 cup (80g) sliced to 1/4-inch thickness, firm and fresh with no blemishes.
- Chicken Broth: 1 cup (240ml) at room temperature, low-sodium (under 140mg per serving).
- Extra Virgin Olive Oil: 1 tablespoon (15ml), cold-pressed with acidity below 0.8%.
- Fresh Garlic: 3 cloves (15g) minced to 1/16-inch pieces, firm with no green sprouts.
- Italian Seasoning: 1 teaspoon (2g) dried herb blend, freshly crushed to release oils.
- Smoked Paprika: ½ teaspoon (1g) vibrant red color, fresh and aromatic.
- Red Pepper Flakes: ¼ teaspoon (0.5g) uniform size with bright red color.
- Sea Salt: 1 teaspoon (6g) fine grain for even distribution.
- Black Pepper: ½ teaspoon (1g) freshly ground to medium consistency.
Step By Step Instructions
- Environment Preparation
- Set room temperature to 68-72°F (20-22°C) with humidity below 60%. Heat 12-inch skillet with minimum 2-inch depth. Gather all ingredients measured and ready.
- Mushroom Development
- Heat oil to 350°F (177°C). Add mushrooms in single layer, season with ¼ teaspoon each salt and pepper. Cook 4-5 minutes until golden brown (Pantone 7509 C) and moisture is fully released. Remove to plate.
- Sausage Preparation
- Maintain skillet at 350°F (177°C). Add crumbled sausage, cook 5-6 minutes until internal temperature reaches 160°F (71°C) and no pink remains. Drain excess fat, leaving 1 tablespoon.
- Gnocchi Integration
- Add gnocchi, garlic, and seasonings to sausage. Stir 30 seconds until fragrant. Add tomato sauce and broth at 70°F (21°C). Bring to simmer at 185°F (85°C). Cook 5-6 minutes until gnocchi is tender and sauce thickens to coat back of spoon.
- Spinach Addition
- Lower heat to medium (325°F/163°C). Add spinach in batches, stirring until wilted but still bright green (approximately 2-3 minutes). Volume should reduce by 75%.
- Final Assembly
- Return mushrooms to pan. Adjust seasoning with remaining salt and pepper. Final temperature should be 165°F (74°C). Sauce should have nappe consistency and coat gnocchi evenly.
Substitutions and Variations
Use kale, Swiss chard, or arugula instead of spinach for a twist. Add roasted vegetables like bell peppers or asparagus for more texture. Replace sausage with chicken, chicken sausage, or a plant-based alternative for dietary preferences.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days. Freeze in a freezer-safe container for up to 2 months. Reheat slowly on the stovetop, adding a splash of broth or water to thin the sauce as needed.
What to Serve With It
Pair this dish with warm garlic bread, Italian bread, or breadsticks to soak up the sauce. A light side salad with fresh greens and a simple vinaigrette complements the richness of the tomato sauce beautifully.
Pin it
Cooking Tips for Success
Use shelf-stable gnocchi for best results. There's no need to pre-cook the gnocchi—add it directly to the sauce for easier cleanup. Adjust spices like red pepper flakes and smoked paprika to suit your taste preferences.
Frequently Asked Questions
- → Can I use frozen gnocchi?
Yes, frozen gnocchi works well. No need to thaw first, just add a minute or two to the cooking time.
- → What can I substitute for Italian sausage?
Ground pork, turkey, or plant-based crumbles work well. Just adjust seasonings as needed since Italian sausage adds lots of flavor.
- → Why cook mushrooms separately?
Cooking mushrooms first ensures they brown properly and develop better flavor. Mixing them in later keeps their texture perfect.
- → Can I make this ahead?
While best fresh, leftovers keep well for 2-3 days. The gnocchi may soften slightly when reheated.
- → How can I make this vegetarian?
Skip the sausage or use plant-based sausage. Use vegetable broth instead of chicken broth.