Gnocchi and sausages in a pan

Skillet Gnocchi and Sausage is an easy one-pan dinner packed with grilled goodness. Tender gnocchi, juicy sausage, and fresh vegetables are combined with simple seasonings for a quick meal the whole family will love.

baking pan of gnocchi and sausages on tray with a spoon

Why do it?: Gnocchi does not need to be boiled, which saves time, saves dishes, and gives it a perfectly golden toasted texture.
Economic: This recipe is inexpensive, uses a short list of easy-to-find ingredients, and turns three sausages into a complete and satisfying dinner.
Tools: You will need a rimmed baking pan and parchment paper for easy cleanup (if you want).
Service Suggestions: Try serving with a simple green salad and garlic bread to complete the meal.

red pepper flakes, basil, oil, parmesan, tomatoes, zucchini, garlic, lemon, gnocchi, sausage, salt and pepper with labels for making skillet gnocchi and sausage

Ingredient notes

Gnocchi: Shelf-stable gnocchi are the best choice for grilling because they hold their shape and are wonderfully crispy on the edges.
Sausage: Choose spicy Italian sausage for an extra kick or mild to make it great for the whole family. Swap it for chicken sausage for a lighter flavor. Remove the casing before breaking it.
Vegetables:
- Leave the cherry tomatoes whole, as they will soften and pop in the pan to create a quick integrated sauce. If using grape tomatoes, cut them in half first.
- Cut the zucchini ½ inch thick, so it stays tender when baked. Swap for yellow zucchini or use a mix of both for more color.
Variations: Add red onions or mushrooms for more flavor, or swap out the zucchini for broccoli, bell peppers, or green beans. Add a handful of spinach after baking until slightly wilted, or finish with pesto instead of olive oil for more herb flavor.

add sausage to gnocchi on baking sheet to make gnocchi and sausage on baking sheet

mix vegetables with oil and seasonings to make gnocchi and sausages in a pan

How to make gnocchi and sausages in a skillet

Season the gnocchi and bake with the sausage.
Season the vegetables, add them to the pan and roast until tender (full recipe below).
Before serving, sprinkle with Parmesan cheese, lemon zest and chili flakes.

Use a large baking sheet: Spread the potato gnocchi in an even layer and make sure they are not crowded, so they roast rather than steam.
Break sausage into 1-inch pieces: This way it stays juicy while browning.
Add vegetables after first baking: This gives the sausage time to brown and prevents the zucchini from overcooking.
Stir everything at the end: If you want the gnocchi to keep those crispy edges.

Pan-fried gnocchi and sausages in a frying pan and on a spoon

Save it for later

Save leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months. The gnocchi and zucchini will be softer once thawed and reheated.

Reheat in a 375°F oven or toaster oven until heated through to restore some of the gnocchi’s texture. The microwave works for convenience, but the gnocchi will be softer.

Favorite Skillet Dinners

Did you like these skillet gnocchi and sausages? Leave a comment and rating below.

image from Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Preparation time 5 minutes

Cooking time 22 minutes

Total Time 27 minutes

Preheat oven to 425°F.
On a large rimmed baking sheet, toss the gnocchi with half the olive oil, ¼ teaspoon dried basil, ¼ teaspoon kosher salt and ⅛ teaspoon black pepper.
Break the sausage into large pieces, about 1 inch, and add them to the baking sheet. Bake for 10 minutes.
While the gnocchi and sausages are roasting, toss the cherry tomatoes and zucchini with the remaining 1 tablespoon olive oil, minced garlic, and the rest of the seasonings.
Add the vegetable mixture to the pan and continue baking for 12 to 16 minutes more or until the zucchini is tender and the sausage is cooked through.
Remove from oven and stir to combine all ingredients.
Sprinkle with Parmesan cheese, lemon zest and chili flakes. Drizzle with additional olive oil if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 2 months.

Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Main course

Kitchen Italian

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