Sheet pan Italian sausage doesn’t get any better than when it’s paired with tender gnocchi, sweet peppers, onions, and marinara sauce. Topped with fresh Mozzarella for a delicious weeknight meal.

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Not only is this meal ready in just 30 minutes but dude it’s really stinking good.

I have been meaning to replicate a similar meal I had at a local Italian restaurant, Lola & Giuseppe’s, for years – Giuseppe’s gnocchi served with marinara, sweet peppers, onion, and Italian sausage. I’m fairly certain their gnocchi were prepared separately from the topping but who wants to do more dishes? Not me.

Quite literally this entire meal is prepared in one sheet pan. You toss the gnocchi, peppers, and onions in the marinara and oregano right in the pan – no pre-boiling the gnocchi necessary I promise they cook up perfectly this way.

Then the sausage and rosemary are baked right on top. Again no pre-cooking the sausage necessary, they cooked plenty right along with everything else. And then you seal the deal with some mozzarella melted on top for the last few minutes of cooking time.

Better yet, today is National Potato Lovers Day and personally my favorite way to eat potatoes is in gnocchi form. So go ahead and spontaneously add this to your menu tonight. It would also be a great dish to throw together for company.

If you want more one pan/pot meals, you could try my bacon wrapped mustard chicken with broccoli and potatoes or cast iron lemon-rosemary chicken and potatoes, or one pot tortellini with sausage kale and peas.

All in One! One Pot or One Pan Meals

• Creamy Keto Chicken and Asparagus Skillet from Cheese Curd In Paradise
• One Pan Cheese Ravioli with Peas and Arugula from Karen’s Kitchen Stories
• One Pan Ranch Chicken and Veggies from Jen Around the World
• One-Pot Sun Dried Tomato Pasta and Sausage from A Kitchen Hoor’s Adventures
• Oven Poached Lemon Butter Cod from Art of Natural Living
• Oven Roasted Sausage and Beans from That Recipe
• Slow Cooker Bourbon Chicken from Hezzi-D’s Books and Cooks
• Spinach and Paneer Orzo Pasta from Magical Ingredients

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SHEET PAN ITALIAN SAUSAGE WITH GNOCCHI, PEPPERS, & ONIONS

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Yield: 4-6 Servings Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. uncooked potato gnocchi
• 1 red bell pepper, thinly sliced
• 1 yellow or orange bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 1-1/2 cups marinara sauce
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 lb. uncooked Italian sausage
• 4 sprigs of fresh rosemary
• 8 ounces fresh mozzarella, cut into ½-inch cubes

Directions

1. Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with nonstick spray; set aside.
2. Spread gnocchi, peppers, and onions on the prepared baking sheet. Pour marinara sauce over the top, add oregano, and salt and pepper to taste; toss until evenly distributed. Spread into an even layer. Place the sausage on top along with the rosemary springs.
3. Bake for 20 minutes, tossing once halfway through. Remove from the oven, sprinkle mozzarella over the top, and bake until 5 minutes or until cheese is melted.
4. Remove the pan from the oven and serve immediately.

Source: Adapted from The Skinny Taste Cookbook and Two Peas & Their Pod.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Sometimes even the easiest of weeknight meals can pose a challenge. But with a little help from some prepared gnocchi, Italian sausage, pasta sauce, and a whole lot of cheese you can have a comforting meal in under 30 minutes.

I’m in desperate need of someone to meal plan for me. Whenever I think I will have time to do so it somehow vanishes and I am presented with yet another day of having no idea what we will be eating for any meal of the day. We’ve resorted to cereal, buying lunch more often of packing random remnants of leftovers and frozen food, and eating out a lot more – none of which is good for the wallet or the waist. When we are not going about our normal daily lives and activities, most of our free time is spent slowly unpacking and situating things in the new house. What I would do for a week off right about now…

We have managed to squeeze in a few homemade meals here and there, and the recipe I am sharing today is one of them. I was dreaming about the slow cooker bolognese that I made and then proceeded to create a baked penne dish with it when I decided to create a cheat version with Italian sausage and I swapped the penne for gnocchi because why not? And while we are winging it, I threw in some ricotta as well because we happened to have some in the fridge. It’s like skillet lasagna but with gnocchi and in a baking dish. All sorts of hand waving going on – which makes it super Italian, right!?

Authentic or not, this easy to prepare dish can be on your table in under 30 minutes which is almost more time than I have to spare these days. But those tender little gnocchi dumplings paired with the sweet and spicy Italian sausage smothered in sauce and cheese was exactly what I needed. And that salad on the side? Yes hat’s a bagged mix I picked up from the store on my way home from work right before I went home and cooked this meal. But not before I nearly drove to where we use to live first. One of these days I will be in my right mind!

One year ago: Mini Hot Cocoa Oreo Cheesecakes

Five years ago: Spaghetti Squash Lasagna Boats

Six years ago: Cake Batter Chocolate Chip Cookies

Seven years ago: Gluten-Free Bananas Foster Muffins

Eight years ago: Cashew Chicken

EASY BAKED GNOCCHI WITH ITALIAN SAUSAGE

Serves 6

Ingredients:

1 lb. gnocchi

1 lb. Italian sausage

2 cups of your favorite pasta sauce

3/4 cup ricotta

8 oz. shredded mozzarella, divided

1/4 cup shredded Parmesan

Directions:

1. Preheat oven to 450 degrees. Lightly coat a 7×9-inch baking pan with nonstick spray and set side.
2. In a large pot of boiling water, cook the gnocchi until al dente. Turn off heat, drain, and set side.
3. In a large skillet, crumble the sausage and cook until no longer pink, about 5 minutes. Add the pasta sauce and gnocchi, stirring to coat.
4. In the prepared baking dish, spread half of the pasta mixture followed by all of the ricotta and half of the mozzarella. Top with remaining pasta mixture, mozzarella, and Parmesan. Bake uncovered for 15 minutes, or until browned and bubbly.

Source: Adapted from my Baked Penne with Slow Cooker Bolognese.

This dish is a garlic lover’s dream. Mini gnocchi (gnocchetti) and asparagus are tossed in a creamy garlic-gorgonzola sauce made with enough garlic to keep the vampires away.

Today is National Garlic day and to celebrate I joined up with a bunch of other food bloggers to share recipes that predominantly feature this beloved food enhancer. There’s even a stellar giveaway to go along with it!

When thinking of what to make for the occasion, I immediately thought of a garlic restaurant in San Francisco at which I once ate, which takes pride in how much garlic they use every day. We had garlic seeping out of our pores afterwards and I relished in it, refusing gum afterwards. This pasta dish is my recreation of what I ordered – mini gnocchi (gnocchetti) and asparagus tossed in a garlicky-gorgonzola cream sauce. I used 8 cloves of garlic (which amounted to 1/4 cup minced) in the sauce. In other words, this is not for the faint of heart when it comes to garlic.

Check out all the other garlicky goodness happening today:

• Black Garlic Chocolate Chunk Ice Cream from girlichef
• Caesar Tartlets with Sweet Garlic Butter Crusts from Karen’s Kitchen Stories
• Easy Garlic Infused Olive Oil from MarocMama
• Garlic and Herb Lamb Chops from Healthy. Delicious.
• Garlic Bread from My Catholic Kitchen
• Garlic Dill Roasted Potato Wedges from From Gate to Plate
• Garlic Fried Rice from Crazy Foodie Stunts
• Garlic Soup with Cheese & Garlic Olive Crunch Bread from The Not So Cheesy Kitchen
• Garlic Trifecta with Quinoa Pasta and Spinach from Peaceful Cooking
• Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce from The Spiffy Cookie
• Heart Healthy Roasted Garlic Chicken Recipe from It’s Yummi!
• Roasted Garlic Butter from Basic N Delicious
• Roasted Garlic Chicken Pizza Pockets from Cindy’s Recipes and Writings
• Slow-Roasted Lamb with 40 Cloves of Garlic from Food Lust People Love
• Vampire Garlic Dip from Kudos Kitchen By Renee

One year ago: Strawberry, Mango, and Yogurt Smoothie

Two years ago: More Fudge Less Pudge Brownies

Three years ago: Coconut Chicken Salad with Apricot Honey Mustard Vinaigrette

GHOCCHETTI WITH ASPARAGUS AND GARLIC-GORGONZOLA SAUCE

Serves 4

Ingredients:

1 lb. gnocchetti (mini gnocchi)

1 lb. fresh asparagus, trimmed and cut into 1-1/2-inch pieces

1 Tbsp extra virgin olive oil

1/2 cup chopped yellow onion

8 cloves garlic, minced (about 1/4 cup)

1/4 cup white wine

4 oz. gorgonzola

1/4 cup toasted pine nuts (optional)

Fresh shredded Parmesan cheese

Directions:

1. Bring a large pot of water to a boil. Add gnocchetti and asparagus and cook until gnocchetti floats, about 3 minutes. Drain, reserving 1/2 cup of the cooking water, and set aside.
2. Heat oil in a large saute pan over medium heat. Saute onion until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the wine and scrape up any bits from the bottom of the pan. Simmer until reduced by half. Add gorgonzola, gnocchetti, and asparagus, and stir until cheese has melted. Use reserved pasta water if needed to reach desired consistency.
3. Serve topped with toasted pine nuts and Parmesan cheese, if desired.

Source: Inspired by a dish from The Stinking Rose in San Francisco, CA.

In honor of National Garlic Day and our love of the stinking rose, we are giving away a Garlic Lovers Prize Pack (valued at over $100) that includes:

1. The Garlic Farmers’ Cookbook
2. One-year membership to the Garlic Seed Foundation
3. 5 Garlic Button Covers
4. OXO Good Grips Garlic Press
5. The Ultimate Garlic Peeler
6. Tumbleweed Pottery Garlic Clove Canister Keeper with Vented Lid
7. Terra Cotta Garlic Roaster
8. 2 Bulbs of Whole Black Garlic

To enter, simply leave a comment on this post (mandatory) answering this question: What is your favorite GARLICKY dish (or one that you’d love to try)?

After you’ve answered the question for entry into this contest, be sure to record that you did so in the rafflecopter widget below; doing so will unlock many more optional ways to earn entries.

a Rafflecopter giveaway

This giveaway is open to residents of the Continental USA. Entries will be accepted through 11:59 pm ET on Thursday, April 24, 2014. All entries will be verified. A winner will be chosen from qualifying entries via random draw, and notified via email within 48 hours of the close of this contest. The winner will have 24 hours from the time the email is sent to respond with their complete name and mailing address (no P.O. Boxes). If no response is received within 24 hours, a new winner will be chosen.

Prizes provided by The Garlic Seed Foundation, Food Lust People Love and girlichef. Prizes may vary slightly from images shown and are subject to replacement with comparable items if ones pictured are no longer available at the close of this contest. Items may be shipped separately.

Gnocchi, sweet corn, & arugula in cream sauce is a summery and peppery dish packed with flavor. Top with fresh basil and a side of garlic bread.

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I forgot to tell you some news… I submitted a manuscript on Monday to be reviewed and hopefully published!

One of two actually as I have a second coming right behind it. Just have to finish up some minor experiments before I can wrap it up but should be nearing completion within a couple days.

Then once that has been completed all I have to worry about it reformatting them both to fit in my dissertation, and finishing the dissertation itself! Is that all?

Yes I am somehow still cooking for myself despite everything I freak out about on a daily basis. Besides, I am trying to soak up every last morsel of summer cooking.

Some people have already started to embrace the fall flavors for cooking, but I am not ready yet! I cannot imagine eating anything pumpkin when it is still 90 degrees outside so I made this fresh summery gnocchi, sweet corn, & arugula with cream sauce.

The original recipe uses fresh sweet corn on the cob, but if you only have frozen kernels feel free to use them instead. Saving money like a baller grad student.

One year ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Two years ago: Almond Berry Overnight Slow Cooker Oatmeal

GNOCCHI, SWEET CORN & ARUGULA IN CREAM SAUCE

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Yield: 3 Servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 medium-sized fresh sweet corn on the cob, husked*
• 3 cup fresh arugula
• 1 lb. potato gnocchi
• 3/4 cup half and half, room temperature
• 3 oz. cream cheese, room temperature
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• Pinch crushed red pepper
• 1 Tbsp fresh basil, julienned
• Parmesan cheese, for topping

Directions

1. In large pot, boil water and cook gnocchi according to package directions. Remove gnocchi using a slotted spoon to a colander and then add the corn on the cob to the boiling water for 5 minutes. Remove corn and transfer to cutting board. Briefly dunk the arugula in the boiling water to blanche it and immediately remove to the colander with the gnocchi. Reserve 1/2 cup of pasta water and drain the rest.
2. In the same pot over medium heat, whisk together the half and half, cream cheese, garlic powder, salt, black pepper, and crushed red pepper. Cook for about 10 minutes, whisking until thickened. Stir in reserved pasta water and cook another 2 minutes.
3. Meanwhile, slice the corn off the cob.
4. Add gnocchi, corn, arugula, and basil to the sauce. Stir to evenly distribute. Serve sprinkled with additional basil and shredded Parmesan cheese.

Notes

*You could also use 1-1/2 cups frozen corn kernels instead

Source: Adapted slightly from Baking with Blondie., originally from Better Homes & Gardens.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 9/7/2023, photo above is the original.

This gnocchi dish however was in fact very filling and for once managed to only eat the recommended serving size. Actually, finishing one serving left me feeling quite full and satisfied. And it was a quick prep recipe too, which I am in dire need of these days!

P.S. Today is actually National Waffle Day, but I didn’t have time to whip up a recipe for the occasion. Just sharing this info in case you wanted to celebrate on your own ;-).

Two years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies

GNOCCHI WITH SAUSAGE AND KALE

Serves 4

Ingredients:

1 tsp extra-virgin olive oil

1/2 red onion, diced

2 Italian turkey sausages, casings removed and crumbled

1/2 tsp all-spice

1 pinch crushed red pepper

4 cloves garlic, minced

10 cups roughly chopped kale

1/4 cup white wine

Salt and pepper, to taste

1 (17.6 oz) package whole wheat gnocchi

1/4 cup Parmesan cheese, plus more for garnish

Directions:

1. Heat the oil in a large skillet over medium-high. Add the onions and sauté until softened, about 4 minutes. Add the sausage, all-spice and red pepper; continue to sauté until the sausage is browned, another 5 minutes. Add the garlic and sauté one more minute.
2. Add the kale and wine. Season with a pinch of salt and pepper. Toss and cover with lid until the kale has wilted and is bright green.
3. Meanwhile, cook the gnocchi in boiling water until al dente, about 3 minutes. Drain and reserve 1/3 cup pasta water. Add the gnocchi to the sausage and kale mixture; toss to combine. Add enough pasta water to create a thin sauce.
4. Remove from heat and stir in the Parmesan cheese. Serve immediately garnished with more cheese.

Source: Adapted slightly from Bev Cooks

This fake-out Chicken Gnocchi Soup might be easier to make than convincing yourself to put on pants to order it out. It’s creamy comforting goodness in a bowl.

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Oh fall, how I love you (even though spring is my favorite) and all the heart warming food you bring – football feasts, seasonal flavors, pre-hibernation worthy foods, and of course soups! Whenever it first starts to get cold, especially on a cold rainy day, I always crave tomato basil soup and a gooey grilled cheese. If only I had a fireplace to go with it (instead I have a fireplace scented candle and a fireplace DVD). But thankfully, I have more curiosity into the world of soups than to just stick with tomato all the time.

The first soup of this fall season is this chicken gnocchi soup. It is supposed to be a copy cat recipe of the chicken gnocchi soup at Olive Garden, although I cannot say how close it resembles because I’ve never had theirs. I haven’t been to an Olive Garden in a long time because of my habit to eat at local restaurants more often than chains. But either way, if this chicken gnocchi soup is at all like theirs then it might be my favorite on their menu.

I served this chicken gnocchi soup with toasted whole wheat bread that had been buttered and sprinkled with garlic powder. Mmmm.

One year ago: Apple Butter Granola

CHICKEN GNOCCHI SOUP

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 medium onion, diced
• 1/2 cup celery, sliced (about 2 stalks)
• 2 garlic cloves, minced
• 4 Tbsp unsalted butter
• 4 Tbsp olive oil
• 1/4 cup all-purpose flour
• 1 quart half and half
• 1 cup shredded chicken
• 1 cup carrots, shredded (about 1-1/2 large)
• 16 oz. package prepared gnocchi
• 2 cups reduced sodium chicken broth
• 1 cup fresh spinach, coarsely chopped
• 1/2 tsp dried thyme
• Salt and pepper to taste

Directions

1. In a large stockpot, melt the butter and olive oil. Once warm, add the onion, celery and garlic and saute. When the onion is clear, add the flour and whisk vigorously form a roux. Stir and cook a minute.
2. While whisking, slowly pour in the half and half and bring to a simmer. Add the chicken and carrots to the stockpot and allow to thicken, stirring often.
3. Meanwhile in another pan, cook the gnocchi according to package directions. When the soup gets thicker, add the chicken broth, gnocchi, spinach and seasonings. Cover and heat through.

Source: Adapted slightly from Pass the Sushi.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 11/10/2023, photo above is the original.

Stay turned because tomorrow I am guest posting on Lemon Sugar – the very place this recipe originated!

One year ago: Nutella Mousse

GNOCCHI WITH ROASTED RED PEPPER CREAM SAUCE

Serves 4

Ingredients:

1 package fresh gnocchi

2 cups Alfredo sauce (jarred or homemade)

1-14 oz. can petite diced tomatoes

1/3 cup chopped roasted red pepper

1/4 cup heavy cream

1/4 cup white wine

Pinch of salt

2 Tbsp fresh chopped basil, plus more for garnish

1/2 cup grated Parmagiano-reggiano cheese, plus more for garnish

Directions:

1. In a medium, heavy-bottomed saucepan, combine alfredo sauce, salt and wine.  Stir until combined, and barely simmering.
2. Add heavy cream, tomatoes and roasted red pepper and stir to combine.  Bring to a light simmer and remove from heat.
3. Stir in grated cheese and fresh basil.  Set aside and prepare gnocchi according to package directions.  Drain gnocchi and stir into prepared sauce.
4. Garnish with more grated cheese and fresh basil.  Serve.

Source: Lemon Sugar

This is such a quick and satisfying recipe. Who knew just a few ingredients and a couple of steps could put something like this on your plate? The gnocchi cooks so fast, and then all you do is mix in the rest of the ingredients and poof! Instant happy belly. Definitely a basil success.

Ingredients:

1 package pre-made gnocchi

5 oz goat cheese

1/2 cup cooking water leftover from boiling gnocchi

2 cups cherry tomatoes, halved

1/2 cup torn basil leaves

Directions:

1. Cook gnocchi in boiling salted water for a couple minutes until all the gnocchi float. Drain and save 1/2 cup water.
2. Transfer the hot gnocchi to a large bowl, add goat cheese, cooking water, cherry tomatoes and basil. Mix well so cheese melts.
3. Season with a little black pepper to taste. Serve immediately.

Source: Eat, Live Run

Indulge in this comfortingly creamy and cheesy gnocchi with goat cheese and spinach. Serve with your favorite protein and side dish.

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Gnocchi is one of my all-time favorite pastas. And although it is supposed to be heavy and filling I still manage to eat well more than a single serving (which if you have seen me eat before, is not really all that surprising). I suppose my stomach is extra muscular in order to manage the potato weight. Or you could be like many of my friends and claim I have a tapeworm. Whatever the reason, it is irresistible. Especially once you have some freshly made – the vacuum packed unrefrigerated kind just doesn’t compare.

Unfortunately I don’t get around to making it myself on a regular basis, but if you’re lucky it can be found at your local Italian grocery. Valenza Pasta in Memphis, TN is my go-to place for gnocchi, as well as for other Italian items. They make all of their pasta on-site and is then flash-frozen to retain freshness. Also, there are a few pre-cooked frozen meals which I have yet to try but have heard many great things.

I originally found this recipe while browsing the Target website and noticed that Giada de Laurentiis has her own cookware. It was a sample recipe for one of her baking dishes, originally titled “Baked Gnocchi”. Flash forward to 2023 and the link to the original recipe is no longer active but I found something very similar called “Cheesy Baked Gnocchi“.

However, I still did not feel like the title gave full credit to this dish. Since I changed it up slightly I decided to rename it to at least include the other significant players. Usually I serve this dish with chicken and some roasted broccoli but last night was the Lab-Holiday dinner and there was plenty of food to go around as to not worry about adding extra protein or dishes to my dish. I did double the recipe to make sure there was enough, but what I have posted here is the regular-sized version.

I also must add that before I cooked this dish I was never too keen on goat cheese. That all changed after one bite. Heck now I eve put goat cheese in cheesecake, pie, and cookies.

GNOCCHI WITH GOAT CHEESE AND SPINACH

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Yield: 6 servings Prep Time: 10 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lbs. potato gnocchi
• 2 cups heavy cream
• 1/2 cup reduced sodium chicken broth
• 2 Tbsp flour
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg
• 5 oz. fresh baby spinach
• 4 oz. goat cheese with garlic and herbs
• 1/4 cup freshly grated parmesan cheese

Directions

1. Preheat oven to 400 degrees. Lightly coat a 9x13-inch baking dish with non-stick spray; set aside.
2. In a large pot of boiling water, cook gnocchi until they float (or according to package directions); drain.
3. Pour gnocchi into the prepared baking dish.
4. In a medium saucepan over medium heat, whisk together the cream, chicken broth, and flour.
5. Continue whisking until simmering and thickened, about 5 minutes.
6. Stir in the salt, pepper and nutmeg. Add spinach and toss to coat.
7. Pour mixture over the gnocchi and spread the spinach to cover.
8. Crumble the goat cheese over the top and sprinkle with parmesan.
9. Bake until golden on top and bubbling, about 10-15 minutes.

Source: Adapted from Giada de Laurentiis.

Post updated 2/27/2024, photo above is the original.