Gnocchi with Italian Sausage is one of my summer favorites! We are always grilling sausages and brats, so I often grill a couple extra for an easy dinner the following night. The gnocchi cooks up in a few minutes, just throw in some veggies and slice up that extra sausage and it’s the easiest weeknight meal. I love making this recipe with whatever we have, peppers and cherry tomatoes are my favorite, but zucchini or broccoli could be added our subbed. Like pasta, gnocchi is a blank canvas, easily adaptable to add what you like!

Gnocchi with Italian Sausage
Gnocchi, like pasta, is so versatile! Paired here with a few veggies and leftover sausages from the summer grill, it's a fast and delicious weeknight meal!
Ingredients
- 16 oz package potato gnocchi
- 1 T olive oil
- ½ onion sliced
- 2 mini sweet peppers or ½ red bell pepper sliced
- 2 leftover cooked Italian Sausage links or brats, sliced (or cook separate, simmer in water and then brown in olive oil or grill)
- ½ c cherry tomatoes
- ½ to 1 c garbanzo or any white beans, rinsed (about half a can or so, doesn't need to be exact, other half can be frozen)
- 2 T pine nuts
- 2 cloves garlic minced
- a handful of roughly chopped greens swiss chard, spinach, or arugula
- 2 T parsley or basil chopped
- goat cheese
Instructions
- Cook gnocchi following package instructions
- Meanwhile, in a large skillet over medium heat, add oil and saute onion and peppers until soft and beginning to brown, season with a pinch of salt and pepper
- Add sliced cooked sausage to brown, add tomatoes, add beans
- When gnocchi are done, drain and set aside. Add pine nuts, greens, and garlic to the skillet. Add gnocchi and toss everything, letting it brown for another couple minutes
- Top with crumbled goat cheese and serve
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