Roasted Red Pepper Gnocchi
A quick and easy one-pan meal, this Roasted Red Pepper Gnocchi combines tender gnocchi, savory Italian sausage, and creamy roasted red pepper sauce, finished with melty mozzarella and parmesan. Ready in just 20 minutes, it’s a comforting, protein-rich dinner perfect for busy weeknights or easy meal prep.
Equipment
- 1 large ovenproof skillet
- 1 blender or food processor
- 1 spatula or wooden spoon
- 1 paper towel-lined plate
Ingredients
- 2 teaspoons olive oil
- 1 pound Italian sausage
- 1 16-ounce jar roasted red peppers, juice reserved
- 2 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- Pinch salt and black pepper
- 1 cup chicken or vegetable broth
- 16 ounces dried gnocchi
- 6 –8 ounces fresh or shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- ⅓ cup fresh basil optional
Instructions
- Prepare the Skillet and Heat Oil: Start by placing a large ovenproof skillet over medium heat on your stove. Pour in 2 teaspoons of olive oil, swirling it gently to coat the bottom evenly. Allow the oil to warm until it shimmers lightly, signaling it’s ready to sauté your ingredients. Using a quality skillet helps prevent sticking and ensures even cooking for both the sausage and gnocchi later.
- Cook the Italian Sausage: Add 1 pound of Italian sausage to the heated skillet. Using a spatula or wooden spoon, break the sausage into small crumbles. Stir frequently, allowing the sausage to brown evenly and release its flavorful juices. Cook for about 5 minutes, or until the meat is fully cooked through with no pink remaining. Once done, carefully transfer the sausage to a paper towel-lined plate to drain excess grease, keeping the skillet ready for the next step.
- Blend the Roasted Red Pepper Sauce: While the sausage cooks, prepare your sauce. In a blender or food processor, combine 1 jar (16 ounces) of roasted red peppers, reserving about ¼ cup of the juice, 2 garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon red pepper flakes, and a pinch of salt and black pepper. Pulse the mixture 1–2 minutes until smooth and creamy. This vibrant red sauce will coat the gnocchi and sausage perfectly, giving the dish a rich, slightly smoky flavor.
- Combine Sausage and Sauce in Skillet: Return the cooked sausage to the empty skillet. Pour in the freshly blended roasted red pepper sauce and 1 cup of chicken or vegetable broth. Stir gently to combine the sausage and sauce evenly, ensuring every piece is coated with the vibrant red mixture. Simmer over medium-low heat for 2–3 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Cook the Gnocchi in Sauce: Add 16 ounces of dried gnocchi directly into the skillet with the sauce and sausage. Gently stir to submerge the gnocchi in the sauce, ensuring each piece is fully coated. Continue cooking for an additional 3–5 minutes over medium-low heat, stirring occasionally. The gnocchi will soften as it absorbs some of the sauce, becoming tender and slightly pillowy while carrying the rich flavor of roasted peppers and herbs.
- Add Mozzarella and Melt: Evenly sprinkle 6–8 ounces of fresh or shredded mozzarella over the top of the gnocchi. Carefully place the skillet under a preheated oven broiler on high. Watch closely for 1–2 minutes as the cheese melts and becomes bubbly with lightly golden edges. This step adds a creamy, gooey texture that perfectly complements the tender gnocchi and savory sausage.
- Garnish and Finish with Parmesan: Remove the skillet from the broiler once the mozzarella is melted. Immediately sprinkle ½ cup of shredded Parmesan cheese over the top for added richness and a nutty finish. If desired, add ⅓ cup of fresh basil leaves to brighten the dish with a pop of color and aromatic freshness.
- Serve and Enjoy: Serve the gnocchi immediately while hot, straight from the skillet. This dish is perfect on its own or paired with a simple green salad or crusty bread. Each bite delivers a satisfying combination of tender gnocchi, savory sausage, creamy cheese, and vibrant roasted red pepper flavor—making it an ideal weeknight dinner or meal-prep-friendly comfort food.
Notes
- Use ovenproof skillets to simplify cooking and broiling in one pan.
- If fresh basil isn’t available, dried basil works well—1–2 teaspoons sprinkled over the dish adds flavor without overpowering.
- Gnocchi cooks quickly, so avoid over-simmering to prevent them from becoming mushy.
- For a spicier dish, increase red pepper flakes gradually to taste.
- Drain excess sausage grease carefully to maintain a balanced, non-greasy sauce.
- This recipe can be made ahead: prepare sauce and sausage separately, then combine with gnocchi at serving time for convenience.
