This Sausage Gnocchi is my go-to quick dinner right now. It’s ready in under 15 minutes with just 6 ingredients and is one of those comforting one-pot recipes you’ll return to again and again.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Sausage Gnocchi
- Substitutions
- Variations
- Instructions to make Sausage & Sage Gnocchi
- Leftovers
- Recipe faqs
- More Sausage Recipes
- Sausage Gnocchi Recipe
Why this recipe works
This easy gnocchi dish is the perfect weeknight comfort meal. Crispy sage and flavorful sausages pair with pillowy gnocchi to create a one-pan dinner that comes together quickly and satisfies the whole family.
With only a few minutes of hands-on time you can have a cozy meal served straight from the pan. It’s simple, hearty and ideal for busy evenings.
Ingredients to make Sausage Gnocchi
- Butter – adds richness and helps create tender, golden gnocchi.
- Sausages – any type will work: pork, spicy or hot Italian, turkey, or meat-free sausages for a vegetarian option.
- Garlic – sliced or chopped for flavor.
- Fresh sage – when fried it becomes crispy and aromatic. If you can’t find fresh sage, use dried (see substitutions).
- Peas – frozen or fresh for colour and a touch of sweetness.
- Gnocchi – store-bought gnocchi keeps this recipe super quick; use gluten-free if needed or swap for a short pasta if preferred.
See the recipe card below for exact quantities and full details.
Substitutions
- Butter – swap for olive oil, or add a splash of cream for a richer, cream-based sauce.
- Gnocchi – you can substitute penne or another short pasta if you don’t have gnocchi.
- Sage – use 1–2 teaspoons dried sage or replace with Italian seasoning, rosemary or thyme.
- Extra veg – boost the dish with broccoli, spinach, bell peppers, sun-dried tomatoes, onion, or roasted root veg like sweet potato or butternut squash.
Variations
- Spicy – add diced jalapeños, cayenne or red pepper flakes.
- Deluxe – serve with garlic bread and freshly grated parmesan.
- Kid-friendly – omit sage if preferred; the dish is still tasty and approachable for picky eaters.
Instructions to make Sausage & Sage Gnocchi
Step 1: Chop the sausages into evenly sized pieces so they cook uniformly.
Step 2: Heat a non-stick pan over medium heat. Add the butter, sausages and sage leaves, and fry for about 5 minutes, stirring occasionally, until the sausages are cooked through and the sage turns crispy.
Step 3: Meanwhile, cook the gnocchi in a large pot of salted boiling water. When they float to the surface (about 2–3 minutes), drain well.
Step 4: Add the drained gnocchi to the pan with the sausages. Stir in the peas, sliced garlic, and a pinch of salt and black pepper. Fry for about 5 minutes until the gnocchi develop golden, crispy edges.
Hint: Aim for golden-brown edges on the gnocchi — the contrast of crisp outside and soft inside is delicious.
Leftovers
Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a non-stick pan with a little oil and a splash of water to revive the texture. Gnocchi doesn’t freeze well, so it’s best eaten within a few days.
Recipe faqs
No. Follow the recipe and the sausages will cook fully in the pan.
Any sausages work well. Try pork, chicken, spicy Italian, or vegetarian sausages based on your preference.
Most supermarkets carry fresh sage in the herbs section. If unavailable, rosemary or thyme make good alternatives.
More Sausage Recipes
- Sausage Pesto Gnocchi
- Sausage Tray Bake
- Slow Cooker Sausage Casserole
- Sausage Pasta Bake
- How to Air Fry Sausages
- Vegan Sausage Rolls
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Sausage Gnocchi
Ingredients
- 30 g butter
- 6 sausages, chopped
- 10 fresh sage leaves, chopped
- 500 g gnocchi, (use gluten-free if needed)
- ½ cup frozen or fresh peas (70g)
- 1 garlic clove, sliced
Instructions
-
Chop the sausages into pieces.
-
Heat a non-stick pan over medium heat. Add the butter, sausages and sage leaves and fry for 5 minutes until cooked.
-
Cook the gnocchi in salted boiling water until they float (about 2–3 minutes), then drain.
-
Add the gnocchi to the pan with the peas and garlic. Season with salt and pepper and fry for 5 minutes until the gnocchi is crisp at the edges.
Notes
Substitutions & Variations: See the suggestions in the post above.
To Store: Keep in an airtight container in the fridge for up to 3 days. Reheat in a non-stick pan with a little oil and water.
To Freeze: Freezing is not recommended for best texture.
Tips: Chop sausages evenly to ensure even cooking. Use appropriate gnocchi if you need gluten- or dairy-free options. Any sausage type will work.
Nutrition
