Sausage Pepper Onion Gnocchi

Ingredients

• For cookingolive oil
• 1red bell pepper, sliced
• 1orange bell pepper, sliced
• 1onion, red or yellow, sliced
• 3 clovesgarlic, sliced
• 454 gItalian sausage
• 454 ggnocchi
• 1 tspdried basil
• 1 tspdried oregano
• ½ tspdried thyme
• To tastesalt and pepper
• 120 mlchicken broth
• 120 mlwhite wine or white cooking wine
• 1 canfire-roasted tomatoes, undrained
• 180 mlhalf-and-half
• 50 g, plus more for servingParmesan cheese
• For toppingfresh basil

Instructions

1. 1

   Cook the vegetables

   Warm a few drizzles of olive oil in a skillet over medium-high heat. Add the sliced peppers and onion and cook, stirring now and then, until tender, about 6–10 minutes. Transfer them to a plate.

2. 2

   Brown the sausage

   Add another drizzle of olive oil to the same skillet over medium-high heat. Add the garlic and sausage and cook, stirring occasionally, until the sausage is browned and cooked through, about 5–7 minutes. Transfer the sausage and garlic to the plate with the peppers.

3. 3

   Crisp the gnocchi

   Drizzle more olive oil into the skillet and add the uncooked gnocchi. Cook, stirring occasionally, until golden and crisp on the outside, about 6–8 minutes; add more oil if needed. Move the gnocchi to a separate plate.

4. 4

   Simmer the sauce

   Return the peppers, onion, sausage and garlic to the skillet. Stir in the basil, oregano, thyme, salt, pepper, chicken broth, white wine and fire-roasted tomatoes with their juices. Bring to a boil, then lower the heat to a gentle simmer and cook until most of the liquid has reduced, about 8–10 minutes.

5. 5

   Make it creamy

   Stir in the half-and-half and simmer until slightly reduced, about 2–3 minutes. Mix in the Parmesan until melted and creamy.

6. 6

   Finish and serve

   Return the gnocchi to the skillet and toss to coat. Adjust the seasoning as needed, then top with fresh basil and more Parmesan before serving.

What is sausage and peppers gnocchi?

Sausage and peppers is a familiar Italian-American combination, often served in a sandwich or alongside other simple sides. This version turns those flavours into a skillet meal with potato gnocchi.

Crisping the gnocchi separately helps it hold its shape when tossed with the creamy, tomato-rich sauce. Peppers, herbs and Parmesan round out the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 715 calories, 30g protein, 65g carbs, 39g fat.

The gnocchi and tomatoes supply most of the carbohydrates, while the sausage contributes much of the protein and fat. Olive oil, half-and-half and Parmesan add further fat, and the sausage, broth and cheese can make the dish fairly salty. Balance a serving with a generous side of salad or green vegetables.

Choosing the ingredients

Sausage: Italian sausage brings seasoning and savoury richness to the sauce. Remove it from its casings if it is sold as links, then break it into bite-sized pieces as it cooks.

Gnocchi: Use uncooked, shelf-stable or refrigerated gnocchi that can be pan-crisped directly. The recipe does not call for boiling it first.

Peppers: One red and one orange pepper give the dish a sweet, colourful base. Slice them evenly so they soften at a similar pace.

Why cook everything in stages?

Vegetables, sausage and gnocchi each get their own time in the skillet before they come together. Moving each batch aside keeps the pan available for the next ingredient and helps the gnocchi brown instead of steaming.

Keep the cooked ingredients on separate plates as directed, then return them to the pan when the sauce is ready.

Getting crisp gnocchi

Browning: Let the gnocchi sit against the hot skillet between occasional stirs so its exterior can turn golden. Add oil as needed if the pan becomes dry.

Crowding: If the gnocchi cannot sit in a fairly even layer, cook it in batches. A crowded pan traps moisture and makes crisping harder.

Reducing the sauce

Tomatoes and wine: Simmer the mixture until most of the loose liquid has reduced, about 8–10 minutes. This gives the sauce a more concentrated flavour before the dairy goes in.

Cream and cheese: Add the half-and-half after the first reduction, then simmer for 2–3 minutes. Stir in the Parmesan until it melts smoothly rather than letting the sauce boil hard.

When the dish is ready

The peppers should be tender, the sausage browned and cooked through, and the sauce slightly thickened before the gnocchi goes back in. The gnocchi should be golden outside; once tossed, it will be coated in sauce but should still retain some of its crispness.

Taste at the end and adjust the salt and pepper, bearing in mind that sausage and Parmesan can both be salty.

What to serve alongside

A green salad or simply dressed leaves add a fresh contrast to the rich, creamy sauce. Steamed or roasted green vegetables also work well.

Serve straight from the skillet while the gnocchi is warm, with the extra Parmesan and fresh basil scattered over the top.

Recipe notes & tips

• Slice the peppers and onion before heating the pan so the cooking stages can follow one another smoothly.
• Brown the sausage fully before setting it aside; it will return to the pan later with the sauce.
• Use medium-high heat to crisp the gnocchi, but lower it if the oil starts smoking.
• Stir the sauce as it reduces so the tomatoes and sausage do not catch on the bottom of the skillet.
• Add the Parmesan gradually and stir until melted before adding the gnocchi back.
• Finish with fresh basil just before serving to keep its flavour bright.

Variations

• Use hot sausage: Choose spicy Italian sausage for a hotter, more peppery sauce.
• Try another pepper mix: Swap one bell pepper for a green pepper for a less sweet flavour.
• Add greens: Stir in a handful of spinach near the end and let it wilt in the warm sauce.
• Change the herbs: Use a little extra dried basil or oregano if you do not have dried thyme.
• Skip the wine: Replace it with additional chicken broth for a version without wine.
• Use fresh herbs: Finish with chopped parsley alongside the basil for a different fresh note.

Common mistakes to avoid

• Crowding the gnocchi: It can steam rather than crisp; cook it in batches if the skillet is full.
• Skipping the reduction: A watery sauce will not cling as well; simmer until most of the liquid has evaporated.
• Boiling the cream hard: The sauce may become less smooth; keep it at a gentle simmer.
• Adding gnocchi too early: It can lose its crisp edges; return it only after the sauce is creamy.
• Under-seasoning at the end: Taste after adding the Parmesan and adjust salt and pepper as needed.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water if the sauce has thickened; the gnocchi will be softer than when freshly cooked.

Frequently asked questions