Skillet Italian Sausage Gnocchi

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 2 Tbsp. butter
  • 1 (16 oz) package potato gnocchi
  • 1 lb Italian sausage (I used mild)
  • 1/4 cup chopped onion
  • 2 cloves garlic , minced
  • 1 tsp. basil
  • Pinch of red pepper flakes
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles (I pulsed in a blender first)
  • 1 cup chicken broth
  • 1/3 cup heavy cream
  • 1/2 cup Italian cheese blend (or Mozzarella is fine)
  • 3/4 cup shredded Mozzarella
  • Chopped , fresh basil
  • Season with salt and pepper , if desired


  1. Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.
  2. Return the skillet to the stove and add the Italian sausage, onion, garlic, basil and red pepper flakes. Cook, stirring occasionally, until sausage is browned. Drain if necessary.
  3. Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes, remove lid and continue to simmer for 4-5 more minutes or until liquid is mostly absorbed.
  4. Remove from heat, and add the cream and 1/2 cup cheese and stir to combine. Top with remaining cheese. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Sprinkle with chopped, fresh basil.