Easy Weeknight Gnocchi

Dinner in a Dash

My sister and I have a running joke that when all else fails, make ravioli. It’s our dependable, no-fuss dinner that never lets us down.

Lately, though, I’ve expanded our mantra to include refrigerated gnocchi. Getting dinner on the table can be a slog – even for someone who genuinely loves to cook. Some nights you don’t need inspiration or a complicated recipe. You need someone to tell you, “Make this. Serve it to your family. Call it a day.”

That’s where skillet gnocchi comes in. It browns beautifully in a pan, pairs with just about anything you have in the refrigerator, and comes together in about 30 minutes. Whether you add sausage and melty mozzarella or bacon, sweet summer corn, or spinach, these recipes are the kind you’ll make again and again because they’re easy, satisfying and just a little bit special.

Skillet Gnocchi with Sausage, Tomatoes & Mozzarella

Serves: 4

Ingredients

1 (16-ounce) package shelf-stable or refrigerated  potato gnocchi

1 pound Italian sausage (sweet or hot), casings removed

2 tablespoons olive oil, divided

1 medium yellow onion, diced

3 cloves garlic, minced

2 cups cherry or grape tomatoes, halved

8 ounces fresh mozzarella, torn into pieces

1/4 cup fresh basil or parsley, roughly chopped

Crushed red pepper flakes, to taste

Salt and freshly ground black pepper

Preparation

1. Preheat the oven to 400°F.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the gnocchi and cook for about 5 minutes, stirring occasionally, until lightly browned. Transfer to a bowl.
3. Add the remaining tablespoon of olive oil to the skillet. Add the sausage, breaking it into bite-sized pieces with a wooden spoon. Let it brown without stirring too often so it develops a good crust, about 8 minutes. Transfer to the bowl with the gnocchi.
4. Reduce the heat to medium. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
5. Add the halved tomatoes and cook for 2 to 3 minutes, just until they begin to soften.
6. Return the sausage and gnocchi to the skillet and gently toss everything together.
7. Scatter the torn mozzarella evenly over the top and tuck some pieces between the gnocchi.
8. Bake for 10 to 12 minutes, until the cheese is melted and bubbly. For a browned top, broil for 1 to 3 minutes.
9. Finish with torn basil, a drizzle of olive oil, and crushed red pepper flakes before serving.

Late Summer Skillet Gnocchi with Bacon, Corn & Spinach

Serves: 4

Ingredients

1 (16-ounce) package shelf-stable or refrigerated  potato gnocchi

8 slices bacon, chopped  into 1-inch pieces

2 cloves garlic, peeled and lightly smashed

2 ears fresh corn, kernels removed (about 2 cups), or 2 cups frozen corn

5 ounces baby spinach

2 tablespoons butter

1/2 cup chicken bouillon or stock

1/2 cup freshly grated Parmesan cheese, plus more for serving

Salt and freshly ground black pepper

Preparation

1. Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the skillet.
2. Add the gnocchi to the skillet and cook for about 5 minutes, turning occasionally, until golden brown. Remove and set aside.
3. Add the smashed garlic cloves to the skillet and cook for about 2 minutes, until lightly browned and fragrant. Add a little more olive oil if needed. Remove and discard the garlic.
4. Add the corn and sauté for 2 to 3 minutes until tender.
5. Stir in the spinach and cook until just wilted, about 2 minutes.
6. Return the bacon and gnocchi to the skillet. Add the butter and chicken bouillon, stirring until the butter melts and lightly coats everything.
7. Sprinkle with the Parmesan cheese and toss until combined. Season with salt and pepper to taste.
8. Serve immediately with additional Parmesan on top if desired.

Smoked Sausage, Cabbage & Gruyère Skillet Gnocchi

Serves: 4

Ingredients

• 1 (16-ounce) package shelf-stable or refrigerated potato gnocchi
• 12 ounces smoked sausage (kielbasa or other smoked sausage), sliced into 1/2-inch rounds
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 4 cups shredded green cabbage
• 1/4 cup chicken broth
• 1 teaspoon Dijon or whole grain mustard
• 1/2 teaspoon dried thyme
• 1 cup shredded Gruyère or Swiss cheese
• 2 tablespoons chopped fresh dill or parsley
• Freshly ground black pepper
• Salt, to taste

Preparation

1. Preheat the oven to 400°F.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the gnocchi and cook for about 5 minutes, turning occasionally, until lightly browned. Transfer to a bowl.
3. Add the sliced smoked sausage to the skillet and cook for 5 to 6 minutes, until browned around the edges. Transfer to the bowl with the gnocchi.
4. Add the remaining tablespoon of olive oil to the skillet. Cook the onion until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds.
5. Add the shredded cabbage and thyme. Cook for 6 to 8 minutes, stirring occasionally, until the cabbage is tender but still has a little texture.
6. Stir in the chicken broth and mustard until well combined.
7. Return the gnocchi and sausage to the skillet and gently toss everything together.
8. Sprinkle the Gruyère evenly over the top and bake for 10 to 12 minutes, until the cheese is melted and bubbling. For a golden-brown top, broil for 2 to 3 minutes.
9. Sprinkle with the fresh dill or parsley, season generously with black pepper, and serve immediately.