Gnocchi with Tomato Sauce (30-Minute, One-Pan Meal)

I discovered this gnocchi with tomato sauce recipe one Wednesday evening when I was staring into my pantry, absolutely desperate for a dinner idea that wouldn't have me washing dishes until midnight. With a package of shelf-stable gnocchi, a jar of tomato sauce, and some Italian sausage from the freezer, I threw together what has since become one of my family's most requested meals. My teenager, who typically announces that everything I make is "fine, I guess," actually asked for seconds and then requested it again the following week. That's when I knew I had stumbled onto something special - a true weeknight miracle that tastes like I spent hours in the kitchen.

The first time I served this to friends, my neighbor insisted I must have spent all day on it. When I confessed it took less than 30 minutes start to finish, she actually made me walk her through the recipe step by step while her husband watched the kids. Now it's her go-to for dinner parties, and she tells everyone she "slaved over it all day." I don't mind sharing the credit - a recipe this good deserves to be passed around.

Simple Ingredients

Shelf-Stable Gnocchi - 16 ounces (about 450g).
Italian Sausage - 8 ounces (about 225g), casings removed and crumbled.
Tomato Sauce - 2 cups (about 470ml).
Fresh Spinach - 4 cups (about 115g), roughly chopped.
Mushrooms - 8 ounces (about 225g), sliced.
Garlic - 3 cloves, minced.
Italian Seasoning - 1 teaspoon.
Smoked Paprika - ¼ teaspoon.
Red Pepper Flakes - Pinch (optional).
Chicken Broth - 1 cup (about 235ml).
Olive Oil - 1 tablespoon.
Salt and Black Pepper - To taste.
Optional Garnishes: Freshly grated Parmesan cheese, extra red pepper flakes, drizzle of olive oil.

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Easy Preparation

Start With the Mushrooms

Heat a large, high-sided skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add about 8 ounces of sliced mushrooms, seasoned with a pinch of salt and freshly ground black pepper. Don't stir them too frequently - letting them sit undisturbed for a minute or two helps them develop that beautiful golden brown color and deeper flavor. Once they're nicely browned, transfer them to a plate and set aside. We'll add them back at the end so they maintain their texture and don't get lost in the sauce.

Brown the Sausage

In the same skillet (no need to wipe it clean - those mushroom bits add flavor!), add about 8 ounces of crumbled Italian sausage. Cook over medium heat, breaking it up with a wooden spoon as it browns, until it's no longer pink, about 5 minutes. If there's a lot of excess fat, drain some off, but leave a little for flavor. The sausage creates the flavor foundation for the entire dish, so make sure it gets nicely browned rather than just steamed.

Create Sauce Magic

Now comes the brilliance of this one-pan approach. To the cooked sausage in the skillet, add 16 ounces of uncooked gnocchi (straight from the package - no pre-boiling required!), 3 cloves of minced garlic, 1 teaspoon Italian seasoning, ¼ teaspoon smoked paprika, a pinch of red pepper flakes (adjust to your heat preference), 2 cups of tomato sauce, and 1 cup of chicken broth. Stir everything together, making sure the gnocchi is submerged in the liquid. Bring to a simmer over medium heat and cook, stirring occasionally to prevent sticking, for about 5 minutes until the gnocchi starts to plump up and soften.

Add Some Green

Once the gnocchi is nearly tender, add about 4 cups of fresh spinach to the skillet. It will look like way too much at first, but trust me, it wilts down dramatically. Stir gently until the spinach wilts into the sauce, which only takes a minute or two. The heat from the sauce does all the work here, softening the spinach while maintaining its bright color.

Bring It All Together

Return the browned mushrooms to the skillet, gently folding them into the mixture. Taste and adjust the seasoning with salt and pepper as needed. The sauce should be thick and silky from the starch released by the gnocchi - no cream necessary! Let it sit for a minute off the heat to allow the flavors to meld and the sauce to thicken slightly more.

Serve With Style

Spoon this gorgeous one-pan meal into bowls and finish with a drizzle of good olive oil or a sprinkle of red pepper flakes if you like a little extra heat. While this dish truly doesn't need cheese (I promise!), a light dusting of freshly grated Parmesan never hurt anyone if you're not keeping it dairy-free.

I learned about the magic of cooking gnocchi directly in sauce through a kitchen disaster that turned into a discovery. I was making a traditional gnocchi dish where you boil them first, but I got distracted by a phone call and my pot boiled over, creating a starchy mess. In a desperate attempt to salvage dinner, I tossed the half-cooked gnocchi directly into my simmering sauce and discovered that they not only finished cooking perfectly but also released their starch to create the most velvety sauce. What started as a mistake has become my preferred method, saving me both time and an extra pot to wash!

Clever Variations

While I love the classic version with sausage, mushrooms, and spinach, this recipe lends itself beautifully to endless variations depending on what you have in your fridge or what season it is: Spring Garden - Swap the spinach for tender asparagus tips and fresh peas, and use a lighter tomato basil sauce. Add a sprinkle of fresh herbs like mint or basil at the end for brightness. Summer Bounty - Add diced zucchini or yellow squash along with the mushrooms, and stir in halved cherry tomatoes with the spinach. A splash of white wine in the sauce adds wonderful depth during tomato season. Fall Harvest - Use a butternut squash and sage gnocchi if you can find it (or regular, it's all good), swap the spinach for kale, and add some diced butternut squash with the mushrooms for a heartier autumnal version. Pantry Clean-Out - This recipe is perfect for using up odds and ends. I've added roasted red peppers from a jar, artichoke hearts, olives, and even the last bit of frozen corn or peas. It's nearly impossible to go wrong.

Serving Suggestions

This one-pan meal is hearty enough to stand on its own, but I usually serve it with a simple side to round out the meal. A green salad with a bright vinaigrette provides nice contrast to the rich, savory flavors of the gnocchi. For special occasions or when I'm particularly hungry, some warm, crusty Italian bread for sauce-sopping is never a bad idea. If you're serving this for a casual dinner party, consider a light appetizer like a simple antipasto platter with olives, roasted peppers, and good cheese. For drinks, a medium-bodied Italian red wine like Chianti or Montepulciano complements the tomato and sausage flavors beautifully. For a lighter meal, smaller portions of the gnocchi paired with a substantial vegetable side like roasted Brussels sprouts or a large salad make for a well-balanced dinner that's still satisfying.

Storage Smarts

One of the many things I love about this recipe is how well the leftovers hold up. Unlike many pasta dishes that get soggy or dried out when stored, this gnocchi actually maintains its texture and the flavors deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days. For reheating, I strongly recommend the stovetop method rather than the microwave. Place the leftovers in a skillet with a splash of water or broth to loosen the sauce, then heat gently over medium-low heat, stirring occasionally. This gentle reheating helps maintain the texture of the gnocchi without making it mushy. This dish also freezes surprisingly well since there's no cream to separate or curdle. Let it cool completely, then portion it into freezer-safe containers. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating as directed above.

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Chef's Wisdom

Sausage Selection - If using sweet Italian sausage instead of hot, add an extra pinch of red pepper flakes to maintain that subtle heat that balances the dish. Mushroom Mastery - For the best browned mushrooms, don't wash them under water; instead, wipe them clean with a damp paper towel. Sauce Savvy - For an extra layer of flavor, deglaze the pan with a splash of red wine after cooking the sausage, before adding the gnocchi and sauce.

I've made this gnocchi with tomato sauce countless times now, for weeknight family dinners and casual dinner parties alike. What I love most about it is how it manages to feel special despite being so simple to prepare. When life gets hectic and cooking feels like just another chore on the to-do list, recipes like this remind me that good food doesn't have to be complicated or time-consuming. Sometimes the best meals come from necessity, a few pantry staples, and a willingness to keep it simple.

Frequently Asked Questions

→ Can I use frozen gnocchi instead of shelf-stable?

Yes! Frozen gnocchi works perfectly in this recipe. You don't need to thaw it first, just add it frozen directly to the pan.

→ What can I substitute for Italian sausage?

Ground beef, turkey, chicken, or plant-based meat alternatives all work well. You may want to add extra Italian seasoning if using unseasoned ground meat.

→ Is there a vegetarian option?

Absolutely! Skip the sausage and double the mushrooms, or add a can of white beans or chickpeas for protein. Use vegetable broth instead of chicken broth.

→ What other vegetables work well in this dish?

Bell peppers, zucchini, cherry tomatoes, and kale are all excellent additions or substitutions for the spinach and mushrooms.

→ Can I add cheese to this recipe?

While the recipe is delicious dairy-free, you can certainly add grated Parmesan or small pieces of mozzarella during the last few minutes of cooking if desired.