One-Pan Italian Sausage & Bell Pepper Gnocchi

One-Pan Italian Sausage & Bell Pepper Gnocchi ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage (mild or hot), casings removed
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium yellow onion
• 3 cloves garlic, minced
• 28 oz canned crushed tomatoes
• 1.5 cups chicken broth
• 1 tsp dried oregano
• 0.5 tsp dried basil
• 0.25 tsp red pepper flakes (optional)
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 18 oz packaged potato gnocchi (shelf-stable)
• 5 oz fresh spinach
• 0.25 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped (for garnish)

How to make One-Pan Italian Sausage & Bell Pepper Gnocchi

1. Heat 1 tbsp olive oil in a large (12-inch) oven-safe skillet or Dutch oven over medium-high heat. Add the 1 lb Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat from the pan and transfer the cooked sausage to a plate, leaving behind any flavorful browned bits.
2. Dice the 1 large red bell pepper, 1 large yellow bell pepper, and 1 medium yellow onion into 1/2-inch pieces. Add them to the same skillet, reducing heat to medium, and sauté for 6-8 minutes, stirring occasionally, until they begin to soften.
3. Add 3 minced garlic cloves to the vegetables and cook for another 1 minute until fragrant, being careful not to burn the garlic.
4. Pour in the 1.5 cups chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan; this adds depth of flavor. Stir in the 28 oz canned crushed tomatoes, 1 tsp dried oregano, 0.5 tsp dried basil, 0.25 tsp red pepper flakes (if using), 0.5 tsp kosher salt, and 0.25 tsp black pepper. Bring the mixture to a gentle simmer.
5. Return the cooked sausage to the skillet, stirring it into the tomato sauce. Ensure the sauce is at a steady, gentle simmer.
6. Carefully add the 18 oz packaged potato gnocchi directly into the simmering sauce. Stir gently to coat the gnocchi completely, then cover the skillet with a lid.
7. Reduce the heat to medium-low and cook for 8-10 minutes, or according to gnocchi package directions, stirring once halfway through. The gnocchi should be tender and the sauce should have thickened slightly.
8. Remove the lid and stir in the 5 oz fresh spinach. Cook for 2-3 minutes more, or until the spinach has fully wilted into the sauce.
9. Taste and adjust seasoning if necessary. Serve the gnocchi immediately, garnished with 0.25 cup grated Parmesan cheese and 2 tbsp fresh chopped basil.

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