Description
Fryer Gnocchi tossed with chicken sausage, spinach and creamy tomato sauce makes a quick and easy skillet dinner ready in under 30 minutes.
Ingredients
- 1 (16–18 oz) package gnocchi (shelf-stable, refrigerated, or frozen)
- 2 tablespoons olive oil, divided
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- 12 oz pre-cooked Italian chicken sausage, sliced into rounds
- 3 garlic cloves, minced
- 1 (14 oz) can crushed tomatoes (fire-roasted if available)
- ½ cup heavy cream (or half-and-half)
- 2 cups baby spinach
- ¼ teaspoon red pepper flakes
- ¼ cup grated Parmesan cheese, plus more for serving
- Fresh basil, for garnish
Instructions
- Preheat the air fryer to 390°F.
- Toss 1 lb. gnocchi with 1 tablespoon olive oil, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper. Cook shelf-stable or refrigerated gnocchi for 10-13 minutes, shaking halfway through, until golden and crispy. If using frozen, add 2-3 minutes to your cooking time.
- While the gnocchi cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add 12 ounces chicken sausage and sauté until lightly browned, 5–6 minutes. Stir in 3 cloves garlic and cook for 1 minute, then add (1) 14 ounce can of crushed tomatoes and 1/4 tsp red pepper flakes. Simmer for 5 minutes. Reduce the heat, stir in 1/2 cup cream and 2 cups baby spinach, and cook until the spinach wilts, 2–3 minutes.
- Add the crispy gnocchi to the skillet and gently stir to coat in the sauce. Sprinkle with 1/4 cup Parmesan and season to taste. Garnish with fresh basil. Serve immediately.
Notes
No air fryer? Pan fry instead. Heat 2–3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add gnocchi in a single layer and cook for 10–12 minutes, stirring occasionally, until all sides are golden and crisp. Don’t crowd the pan. Work in batches if needed.
Frozen gnocchi. No thawing necessary. Cook straight from frozen and add 2–3 extra minutes to the air fryer or pan time.
Vegetarian version. Swap chicken sausage for plant-based sausage or a big skillet of mushrooms. Cannellini beans also work nicely for a creamy, protein-rich swap.
Make it dairy-free. Replace heavy cream with full-fat coconut milk or a plant-based creamer, and use vegan Parm (or nutritional yeast) for topping.
Feeding kids. Save a portion of the crispy gnocchi before adding it to the sauce and serve with marinara or ketchup for dipping. My kids will eat them like fries.
Leftovers. Store up to 3 days in the fridge. Reheat in a skillet with a splash of cream, broth, or milk to loosen the sauce.
Serving ideas. Garlic bread or a simple green salad turn this into a full dinner. A glass of red wine doesn’t hurt either.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Air Fryer, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 498
- Sugar: 2.2 g
- Sodium: 1345.6 mg
- Fat: 33 g
- Carbohydrates: 34.4 g
- Protein: 16.7 g
- Cholesterol: 71 mg
