Description
A hearty and comforting dish featuring tender gnocchi cooked with Italian sausage, colorful bell peppers, mushrooms, and a flavorful tomato sauce, topped with Parmesan cheese. Perfect for an easy yet delicious weeknight meal.
Ingredients
Scale
Sausage and Vegetables
- 16 oz Italian sausage links
- 1 tablespoon olive oil
- 1 onion, diced
- 8 oz white mushrooms, roughly chopped
- 2 large colorful bell peppers (red and orange), thinly sliced
- 2 teaspoons Italian seasoning
- 1 15-oz can petite diced tomatoes
Gnocchi and Toppings
- 1 lb gnocchi
- Parmesan cheese for topping
Instructions
- Cook the Sausages: Heat a large skillet over medium heat on the stovetop. Add the sausage links and cook for 3-4 minutes on each side, turning to brown all four sides thoroughly. Once browned, transfer the sausages to a plate and set aside.
- Sauté the Onions and Mushrooms: In the same skillet, add the olive oil, diced onion, and chopped mushrooms. Cook for 6 to 7 minutes until the onions become tender and the mushrooms release their liquid.
- Add Bell Peppers and Seasoning: Add the thinly sliced bell peppers and Italian seasoning to the skillet. Cook for an additional 3 minutes while stirring occasionally.
- Combine Tomatoes and Sausage: Pour in the petite diced tomatoes, then return the browned sausages to the skillet. Stir everything well, cover the skillet, and let cook for 5 minutes to meld the flavors.
- Cook the Gnocchi: Add the gnocchi to the skillet and spread them out evenly. Cover and cook for 5 minutes. Check doneness and if needed, cover and continue cooking for another 3 to 5 minutes until the gnocchi is fully cooked and the sausages are heated through.
- Serve: Remove from heat and serve immediately, topped generously with Parmesan cheese.
Notes
- You can substitute Italian sausage with turkey or chicken sausage for a lighter version.
- If you prefer a spicier dish, use spicy Italian sausage or add crushed red pepper flakes.
- Make sure not to overcrowd the pan while cooking the sausages to get a nice brown crust.
- For a gluten-free option, use gluten-free gnocchi.
- Leftover gnocchi dish can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
