This easy Gnocchi recipe is made with chicken sausage, spinach, tomatoes and red peppers for a veggie-loaded meal that’s ready in 30 minutes!
See the step by step recipe video down in the recipe card.
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Gnocchi is one of our favorite, easy-to-cook comfort foods — perfect for a long day when you need something quick that you can pair with whatever you have on hand!
Even though this gnocchi recipe tastes indulgent, it is full of better-for-you ingredients that make it a regular on our table!
It is made with Italian chicken sausage (which adds a ton of flavor!), tomatoes, red peppers, spinach, garlic and dried herbs which we sauté in canola oil before adding our gnocchi.
Canola oil is one of the healthiest oils out there, and it is our go-to oil in the kitchen because it has a high smoke point and a neutral flavor, which means we can pair it with whatever we’re making!
Having had the chance to visit farms across Manitoba with Canola Eat Well, and through my own experience with our friends, family and neighbors who are Canadian farmers, I can tell you that Canadian Canola Farmers work hard to provide the best quality ingredients in a way that respects and cares for the environment.
It is easy to see the pride that Canadian farmers take in the food they produce for Canadian families!
How to make this gnocchi recipe:
- Heat the canola oil in a large skillet and cook the veggies until softened — giving them a head start ensures we aren’t biting into crunchy onions!
- Add the chicken sausage: since chicken sausage is lean, the canola oil in the pan will ensure that it doesn’t stick. You can either find chicken sausage that is out of the casing, or simply cut away the casing and break up in the pan.
- Once the chicken is cooked, we add our garlic and spices. Adding the dried spices before we add the liquid gives them a chance to “wake up” after a long sit in the spice drawer.
- Add the liquid, tomatoes, and gnocchi. Bring it up to a simmer, cover, and the gnocchi is cooked in just a few minutes!
- Stir in the spinach and parmesan, and it’s ready to serve!
Variations of this gnocchi and sausage recipe:
- You can swap the chicken sausage for chopped chicken breasts if you don’t have any on hand. Simply brown in canola oil before adding the rest of the vegetables as the recipe calls for.
- Mix up the veggies! This recipe is easily customizable, so feel free to stray a little and add what you have in the fridge (just try to keep the same ratio of meat to gnocchi to vegetables!): chopped mushrooms, kale, shredded carrots, or chopped zucchini are great additions.
- Spice it up: if you love a cozy meal with a bit of heat, add in a pinch or two of red pepper flakes with the rest of the spices.
How to prep this recipe ahead:
This gnocchi recipe is perfect for prepping ahead and reheating later, which is a great option during busy weeks!
Simply prepare the recipe in its entirety, then let cool slightly before covering and refrigerating for up to 4 days.
To reheat, I like to add a splash of water or broth as the gnocchi tends to absorb liquid as it sits.
Then simply pop it in the oven, covered, at 350 degrees for about 25-30 minutes, or simmer it, covered, on the stove top on medium-low heat, stirring occasionally, until heated through.
Can I freeze this gnocchi for later?
While you can freeze cooked gnocchi for later, whether you should or not depends on your preferences.
If you like your vegetables and gnocchi with a firmer texture, then you might prefer to refrigerate leftovers rather than freezing them.
If you don’t mind your food on the softer side, then you can cover this sausage gnocchi tightly and freeze up to 1 month. To reheat, let thaw overnight in the refrigerator and see further instructions above.
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Gnocchi with Sausage, Tomatoes and Spinach
- 2 tablespoons canola oil
- 1 red bell pepper (chopped)
- 1/2 medium onion (finely diced)
- 4 links Italian chicken sausage (uncooked, casings removed) about 350 grams or ¾ ln
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 500 grams dried potato gnocchi
- 1 1/4 cups low sodium chicken broth
- 1 cup chopped tomatoes (cherry tomatoes or any kind)
- 1 cup chopped spinach
- 1/2 cup shredded Parmesan cheese
- Add the canola oil to a large skillet over medium-high heat.
- Cook peppers and onion until softened (about 3-4 minutes) and add the chicken sausage (cutting the casing off to remove it). Use a spatula to break it into small pieces while it cooks.
- When sausage is no longer pink, add garlic, Italian seasoning, salt and pepper and cook 1 minute.
- Add gnocchi, chicken broth and tomatoes and bring to a simmer over medium high heat. Cover, reduce heat to medium-low, and simmer until gnocchi is tender (about 5 minutes).
- Remove lid, stir in spinach and Parmesan, and cover to allow spinach to wilt slightly.
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