This 5 Ingredient Italian Sausage Sweet Potato Gnocchi Skillet is the kind of weeknight winner that looks like effort but tastes like comfort-food genius. Spicy Italian sausage, tender sweet potato gnocchi, garlicky olive oil, wilted spinach and shaved Parmesan come together in one oven-safe skillet for a bubbling, slightly caramelized finish that’s ready in about 30 minutes.
Why you’ll love this dish
This skillet marries sweet and spicy: the sweet potato gnocchi soaks up savory sausage flavor and the Parmesan melts into little pockets of umami. It’s fast, uses minimal ingredients, and cleans up quickly because everything happens in one pan — perfect for busy weeknights or when you want a cozy dinner without fuss.
“My whole family loved it — quick to make, big on flavor. The gnocchi crisped at the edges and the sausage gave it real depth.” — a happy weeknight tester
Benefits at a glance:
- Minimal shopping list and pantry-friendly.
- One-pan prep and oven finish for great texture.
- Customizable heat level and add-ins.
How this recipe comes together
Start by browning spicy Italian sausage in a hot, oiled cast-iron skillet. Once crumbly and fragrant, add minced garlic for a minute. Toss in frozen sweet potato gnocchi and 2/3 cup chicken broth (or water) so the gnocchi can steam-cook and pick up flavor. Stir in spinach to wilt, top with shaved Parmesan, then transfer the whole skillet to a 450°F oven for 10–12 minutes until the cheese melts and edges bubble. Finish with extra cheese and a bright side salad.
Key ingredients
- 1 lb spicy Italian sausage (bulk or links, casing removed) — removing the casing lets you brown it into crumbles.
- 3 cloves garlic, minced.
- 1 bag frozen sweet potato gnocchi (Trader Joe’s style) — any frozen sweet potato gnocchi works; for notes on different sweet potatoes see this short primer on Murasaki sweet potatoes.
- 2–3 handfuls fresh spinach.
- 1/2 cup shaved Parmesan (plus extra for serving).
- 2/3 cup chicken broth or water (broth adds more flavor).
- Salt and black pepper to taste.
- A few tablespoons of olive oil for the skillet.
Substitution notes:
- Use mild sausage if you want less heat, or chicken sausage for a lighter option.
- If you don’t have sweet potato gnocchi, regular potato gnocchi can be used; cooking times are similar.
- Use low-sodium broth and then adjust salt at the end.
Step-by-step instructions
- Preheat your oven to 450°F (if your skillet isn’t oven-safe, transfer to an oven dish before baking).
- Heat 1–2 tablespoons olive oil in a large cast-iron or oven-safe skillet over medium-high heat until shimmering.
- Add the Italian sausage, breaking it up with the back of a wooden spoon. Cook until fully browned and crumbly, about 6–8 minutes. If there’s excessive grease, carefully spoon or pour a little off into a heatproof bowl (leave a little for flavor).
- Stir in the minced garlic and cook 30–60 seconds until fragrant — don’t let it burn.
- Add the frozen sweet potato gnocchi and pour in 2/3 cup chicken broth or water. Toss to combine and let the liquid bubble for a minute so the gnocchi begins to cook and pick up the sausage flavor. Season with salt and freshly cracked black pepper.
- Add 2–3 handfuls of fresh spinach and stir until it starts to wilt, about 30–60 seconds. Remove skillet from heat.
- Scatter 1/2 cup shaved Parmesan evenly over the top.
- Transfer the skillet (uncovered) to the preheated oven and bake 10–12 minutes, until the cheese is melted and the edges are bubbling. For a slightly browned top, broil 1–2 minutes — watch closely.
- Remove from oven and let rest 2 minutes. Serve with extra shaved Parmesan and a big side salad.
What to serve with it
This skillet is rich, so bright, acidic sides are ideal. A simple arugula salad dressed with olive oil, balsamic, salt and pepper (what I served) is classic. Other pairing ideas:
- Lemony mixed greens or shaved fennel salad.
- Roasted Brussels sprouts or a quick garlic green bean sauté.
- Crusty bread to mop up the juices.
If you want a playful dessert after the savory skillet, try a salty-sweet finish like chocolate-covered potato chips — they’re an unexpected but crowd-pleasing contrast to this meal.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Let cool slightly before refrigerating to avoid sogginess from trapped steam.
- Freezing: You can freeze cooked portions for up to 2 months. Use freezer-safe containers and leave a little headspace. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or broth to revive the gnocchi and loosen the sauce. Microwaving works for single servings; cover loosely and heat in 30–45 second bursts, stirring between. Reheat to an internal temperature of 165°F for safety.
- Safety: If using the original sausage mixture, cool and refrigerate within 2 hours of cooking.
Pro chef tips
- Use a hot skillet: Browning the sausage quickly on higher heat builds flavor without drying it out.
- Don’t overdrain the fat: Leave a tablespoon or two for flavor unless the sausage is extremely greasy.
- Broth is your friend: The 2/3 cup of liquid keeps frozen gnocchi from clumping and helps them steam-cook rather than become gummy.
- Add the spinach last: It wilts quickly and should maintain brightness. Overcooking spinach makes it bitter and water-logged.
- Texture tweak: For crispier edges, once the cheese melts, broil 1–2 minutes. Watch carefully to avoid burning.
- Knife-and-fork test: If your gnocchi feels dense, a quick flip in the pan before baking helps separate pieces so they brown better.
Creative twists
- Creamy version: Stir 1/3 cup heavy cream or mascarpone into the skillet before topping with Parmesan for a richer sauce.
- Veg-forward: Swap sausage for crumbled mushrooms and add sun-dried tomatoes for an earthy vegetarian take.
- Herb lift: Finish with chopped basil or parsley and a squeeze of lemon for brightness.
- Cheesy variations: Use fontina or shredded mozzarella for a melty pull; mix in Pecorino Romano for sharper flavor.
- Heat control: Use mild sausage or remove some of the spicy sausage and mix with sweet Italian to tone down the spice.
- Grain-free/low-carb: Serve skillet over sautéed cauliflower rice or spiralized zucchini instead of using extra gnocchi.
Common questions
Q: How long does this take from start to finish?
A: Active stovetop time is about 15 minutes; with oven finish, plan 25–30 minutes total.
Q: Can I use sausage links instead of bulk sausage?
A: Yes. Remove the casing before cooking (slice a seam and squeeze out the meat), then proceed as directed.
Q: Can I make this ahead for meal prep?
A: You can cook the skillet fully, cool, and refrigerate for up to 3 days. Reheat in a skillet with a splash of broth to restore moisture. Freezing is fine for up to 2 months; thaw overnight before reheating.
Q: My gnocchi got mushy — what did I do wrong?
A: Likely too much stirring while the gnocchi were still frozen or too much liquid. Use the broth sparingly, toss gently, and give pieces space to brown before baking.
Q: Is this dish safe to reheat more than once?
A: Reheat only once. Each cooling and reheating cycle increases bacterial risk. Store in fridge promptly and reheat to 165°F.
If you want more ideas for using sweet potatoes in savory or sweet recipes, explore the link above about different sweet potato varieties — it’ll help you pick the best ingredient next time.
Enjoy this cozy, easy skillet — it’s a simple way to get big flavor with minimal effort.
Italian Sausage Sweet Potato Gnocchi Skillet
Ingredients
Main Ingredients
- 1 lb spicy Italian sausage, casing removed Use bulk or links.
- 3 cloves garlic, minced
- 1 bag frozen sweet potato gnocchi Trader Joe’s style or any frozen potato gnocchi.
- 2-3 handfuls fresh spinach
- 1/2 cup shaved Parmesan Plus extra for serving.
- 2/3 cup chicken broth or water Broth adds more flavor.
- to taste salt and black pepper
- 1-2 tablespoons olive oil For the skillet.
Instructions
Preparation
- Preheat your oven to 450°F (232°C).
- Heat 1–2 tablespoons of olive oil in a large cast-iron or oven-safe skillet over medium-high heat until shimmering.
- Add the spicy Italian sausage, breaking it up with a wooden spoon, and cook until fully browned and crumbly, about 6–8 minutes. If there's excessive grease, spoon some off into a heatproof bowl.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant. Do not let it burn.
- Add the frozen sweet potato gnocchi and pour in 2/3 cup chicken broth or water. Toss to combine and let bubble for a minute.
- Season with salt and freshly cracked black pepper.
- Add 2–3 handfuls of fresh spinach and stir until it starts to wilt, about 30–60 seconds. Remove skillet from heat.
- Scatter 1/2 cup shaved Parmesan evenly over the top.
Cooking
- Transfer the skillet (uncovered) to the preheated oven and bake for 10–12 minutes, until the cheese is melted and the edges are bubbling.
- For a slightly browned top, broil for 1-2 minutes, watching closely.
- Remove from oven and let rest for 2 minutes before serving.