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Gnocchi with Tomato Sauce

 Gnocchi with Tomato Sauce

Gnocchi with Tomato Sauce

Gnocchi with Tomato Sauce is a quick and easy weeknight meal that comes together in just 30 minutes, using only one pan! It's a dairy-free recipe that has no cream and no cheese, but lots of flavors! Impress your family and friends with this well-balanced meal and it might become a new family favorite!


  • 1 tablespoon olive oil
  • 8 oz mushrooms crimini, sliced
  • 15 oz Italian sausage crumbled
  • 16 oz gnocchi uncooked
  • 5 cloves garlic minced
  • ½ teaspoon Italian seasoning or Herbs from Provence
  • red pepper flakes to taste
  • 13 oz tomato sauce such as tomato pasta sauce or marinara (I like to use sauce with chunks of tomatoes in it)
  • ½ cup chicken broth or water
  • 6 oz spinach fresh
  • salt and coarsely ground black pepper to taste
  • fresh thyme for garnish


Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.

Add sliced mushrooms and cook for 3 or 5 minutes until they are cooked through but not overcooked. Season them lightly with salt and pepper. Remove mushrooms from the skillet.

To the same, now empty, skillet, add crumbled sausage and cook on medium heat for about 5 minutes or until the sausage is cooked. Drain excess fat.

To the same skillet with sausage, add the uncooked gnocchi, minced garlic, Italian seasoning, red pepper flakes, tomato sauce, and chicken broth (or water). Bring to a boil on medium heat and stir everything well. Cook on medium heat, frequently stirring, for about 5 minutes.

Add fresh spinach and cook for about 5 more minutes until spinach wilts and gnocchi are completely cooked through.

Mix everything well. Remove from heat.

Season with salt, freshly ground coarse black pepper, and red pepper flakes, if needed. Top with cooked sliced mushrooms. Garnish with fresh thyme.


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