Pin it
This pan-fried gnocchi with spinach and sausage recipe transforms simple ingredients into a restaurant-worthy meal in just 20 minutes. The pillowy gnocchi gets crispy on the outside while staying tender inside, paired perfectly with savory sausage and nutrient-rich spinach.
I discovered this recipe during a particularly hectic work week when I needed something impressive but effortless. Now it's my go-to for impromptu dinner guests who always think I spent hours in the kitchen.
Ingredients
- 1 pound gnocchi: creates the perfect pillowy base for this dish
- 5 cups water: for boiling the gnocchi until perfectly tender
- 2 teaspoons salt: ensures properly seasoned gnocchi from the start
- 1 pound sausage: adds savory protein and depth of flavor
- 2 tablespoons butter: creates a rich golden crust on the gnocchi
- 2 tablespoons olive oil: prevents butter from burning while adding flavor
- ½ teaspoon dried basil: brings classic Italian herbal notes
- ½ teaspoon dried oregano: complements the basil with earthy flavor
- ½ to 1½ teaspoons crushed red pepper: adjustable for your spice preference
- ¼ teaspoon garlic powder: infuses the dish with aromatic flavor
- Salt and pepper to taste: for final seasoning adjustments
- 1½ cups baby spinach: adds color, nutrients, and slight bitterness
- ¼ cup grated parmesan cheese: provides the perfect umami finish
Step-by-Step Instructions
- Boil the Gnocchi:
- Bring 5 cups water and 2 teaspoons salt to a rolling boil in a large pot. Add gnocchi and cook for just 1-2 minutes until they float to the surface. Drain immediately in a colander to prevent overcooking. The gnocchi should be barely cooked as they will finish in the pan.
- Create the Base:
- Heat butter and olive oil in a large skillet over medium heat until the butter is melted and slightly bubbling but not brown. The combination of fats creates the perfect medium for crisping while preventing burning.
- Pan-Fry to Perfection:
- Add drained gnocchi and sliced sausage to the hot skillet in a single layer. Allow them to cook undisturbed for 3-4 minutes until deeply golden on one side. Gently flip each piece to brown the opposite side for another 3-4 minutes. This patience creates the irresistible crispy exterior.
- Incorporate the Greens:
- Add the spinach to the skillet and gently fold it into the hot gnocchi and sausage mixture. The residual heat will wilt the spinach in about 30-60 seconds without overcooking it, preserving its bright color and nutrients.
- Season and Finish:
- Sprinkle the basil, oregano, crushed red pepper, and 2 tablespoons of parmesan directly over the mixture. Toss gently to distribute the seasonings evenly. Taste and adjust with salt and pepper as needed for a perfectly balanced flavor profile.
Pin it
My absolute favorite part of this recipe is the textural contrast between the crispy exterior of the pan-fried gnocchi and its soft interior. My husband, who typically avoids pasta dishes, requests this weekly, claiming the crispy gnocchi converted him into a pasta lover.
Make-Ahead Options
This dish is perfect for meal prepping your weekday lunches. Simply prepare as directed and portion into airtight containers. The flavors actually improve overnight as they meld together. Refrigerate for up to 5 days and microwave for 1-2 minutes to reheat. The gnocchi maintains its texture surprisingly well unlike many pasta dishes that become soggy.
Ingredient Substitutions
No need to worry if you don't have every ingredient on hand. Shelf-stable gnocchi works perfectly, but frozen gnocchi is an excellent alternative—just thaw before boiling. For a vegetarian version, replace the sausage with 8 ounces of sliced mushrooms or plant-based sausage. The spinach can be swapped for kale, arugula, or even frozen peas thawed under warm water.
Pin it
Serving Suggestions
While this dish stands beautifully on its own, consider serving it with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A glass of medium-bodied red wine like Chianti complements the savory flavors perfectly. For a complete Italian-inspired spread, add garlic bread to soak up any remaining butter sauce from your plate.
The Magic of Proper Pan-Frying
The secret to restaurant-quality gnocchi lies in proper pan-frying technique. Use a heavy-bottomed skillet, preferably cast iron, to ensure even heat distribution. Avoid overcrowding the pan, which causes steaming instead of browning. For the crispiest results, make sure your gnocchi is relatively dry before adding to the hot pan and resist the urge to stir constantly. Let each piece develop a golden crust before flipping.
Frequently Asked Questions
- → How do I prevent the gnocchi from falling apart?
Make sure not to boil the gnocchi for too long. A quick 1–2 minutes is enough, as it will cook further during pan-frying.
- → Can I make this meal vegetarian?
Yes, simply substitute the sausage with vegetables like mushrooms, bell peppers, or squash for a delicious vegetarian option.
- → Can this dish be prepared in advance?
Yes, cook the dish in batches for meal prep. Store it in the fridge for up to 5 days, and reheat easily in the microwave.
- → What can I serve this dish with?
Pair it with a fresh salad and crusty bread for a complete and satisfying meal.
- → How can I control the spice level?
Adjust the crushed red pepper to your taste, or omit it entirely if you prefer less spice.