Spicy Sausage Gnocchi
Looking for a cozy, weeknight-friendly dinner that doesn’t skimp on flavor? This Spicy Sausage Gnocchi is your answer. With spicy Italian sausage, tender gnocchi, and a creamy sauce with just the right amount of heat, it’s a dish you’ll want to make again and again. Plus, I’ve made it gluten-free and dairy-free, making it a great option for those with dietary restrictions.
Quick Video
Why You’ll Love This Spicy Sausage Gnocchi Recipe
Packed with Flavor: The spicy Italian sausage brings a kick that pairs perfectly with the rich, creamy sauce.
Easy Weeknight Meal: Ready in under 30 minutes, this recipe is perfect for busy nights when you need something comforting yet quick.
Gluten-Free & Dairy-Free: Made with gluten-free gnocchi and your choice of full-fat coconut milk or cashew cream, this recipe is both gluten-free and dairy-free.
Key Ingredients
Gluten-Free Gnocchi: Gnocchi cooks quickly and soaks up the spicy sauce beautifully. If you need this recipe to be gluten-free, be careful to read the package label to ensure it doesn’t contain wheat. I’ve used the Le Veneziane brand with great success, and have found it in Italian specialty markets as well as Amazon. Be sure to follow package cooking instructions for the best results.
Hot Italian Sausage: This is where the heat comes in! Using hot Italian sausage gives the dish a spicy, savory kick. If you prefer a milder version, you can substitute with sweet Italian sausage for a milder flavor.
Spicy Vodka Pasta Sauce: This jarred sauce adds a creamy and slightly spicy element, making it easy to achieve rich flavor without needing to simmer a sauce from scratch. Look for a sauce with a little extra heat, or add a pinch of red pepper flakes. I used this Carbone version, but feel free to use your favorite. If you want to dial the spice level down a bit, feel free to swap this for a regular marina sauce.
Coconut Milk or Cashew Cream: We use 1/2 cup of full-fat coconut milk or cashew cream to keep the sauce creamy without the dairy. If you aren’t avoiding dairy, feel free to sup in the equivalent amount of heavy cream.
Balsamic Vinegar: A touch of balsamic vinegar balances the richness of the sausage and sauce. We simmer it briefly to mellow out the acidity, creating a well-rounded flavor that elevates the whole dish.
Step-by-Step Instructions
Cook the Gnocchi: Start by bringing a large pot of salted water to a boil. Add the gluten-free gnocchi and cook according to package instructions. Drain and set aside.
Brown the Sausage: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of hot Italian sausage, breaking it into small pieces. Cook until browned and fully cooked through. Remove and set aside.
Sauté the Shallots & Garlic: In the same skillet, add 2 thinly sliced shallots and sauté until softened, about 3-4 minutes. Add 3 minced garlic cloves and cook for another minute.
Make the Sauce: Add a 24 oz jar of spicy vodka pasta sauce and 2 teaspoons of balsamic vinegar to the skillet. Stir in 1 teaspoon of oregano, salt, and pepper. Bring to a simmer and cook for 2-3 minutes to let the balsamic mellow. Stir in 1/2 cup of coconut milk or cashew cream and simmer for another 5-7 minutes, allowing the sauce to thicken.
Add Spinach: Stir in 3 ounces of baby spinach and cook until wilted.
Combine & Serve: Add the cooked gnocchi to the skillet, gently stirring to coat it in the sauce. Finish with 3 tablespoons of fresh basil. Taste and adjust the seasoning with salt and pepper if needed.
What to Serve with Spicy Sausage Gnocchi
Wondering what goes well with this spicy sausage gnocchi? Here are some side dish ideas to make it a complete meal:
- Garlic Bread: A classic pairing to soak up that extra sauce.
- Simple Arugula Salad: The peppery greens balance the richness of the gnocchi.
- Roasted Vegetables: Try roasted carrots or brussels sprouts for a cozy side.
Tips for Success
- Simmer to Balance Flavors: Make sure to simmer the sauce with the balsamic vinegar for a few minutes. This step is crucial to reduce the sharpness of the vinegar and bring out a more balanced, deep flavor.
- Don’t Overcook the Gnocchi: Keep an eye on the gnocchi as it cooks, as it can quickly become too soft. A quick toss in the sauce after cooking helps it absorb the flavors without getting mushy.
- Adjust the Spice Level: If you prefer less heat, swap the hot Italian sausage for sweet sausage or use a milder pasta sauce.
Variations
- Mild Version: Swap the hot Italian sausage for sweet Italian sausage, or use a mild marinara sauce instead of the spicy vodka sauce.
- Vegetarian Option: Replace the sausage with crumbled plant-based sausage or sautéed mushrooms for a hearty vegetarian twist.
- Extra Veggies: Boost the nutrition by adding bell peppers or zucchini along with the baby spinach.
Spicy Sausage Gnocchi
Ingredients
- 1 package gluten-free gnocchi
- 2 tablespoons olive oil
- 1 pound hot Italian sausage casings removed
- 1 24 oz jar spicy vodka pasta sauce
- 2 shallots thinly sliced
- 3 cloves garlic minced
- 1/2 cup cashew cream or full-fat coconut milk
- 2 teaspoons balsamic vinegar
- 1 teaspoon dried oregano
- 3 ounces baby spinach
- 3 tablespoons fresh basil chopped
- Salt and pepper to taste
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gluten-free gnocchi and cook according to the package instructions. Save a cup of the starchy cooking water to thin out the sauce later, if needed. Drain and set aside.
- Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the hot Italian sausage, breaking it up into small pieces with a spoon. Cook until browned and nearly cooked through, about 6-8 minutes.
- Sauté Shallots and Garlic: In the same skillet, add the sliced shallots and minced garlic and cook for an additional 2-3 minute until shallots are translucent and garlic is fragrant.
- Combine Sauce, Balsamic, and Sausage: Pour the spicy vodka pasta sauce and 2 teaspoons of balsamic vinegar into the skillet. Stir in the oregano, then carefully taste and add additional salt as needed (it will vary depending on how salty your sausage and sauce were). Bring up to a boil and then immediately reduce to simmer. Let it simmer for 2-3 minutes.
- Add Cashew Cream or Coconut Milk: Stir in the 1/2 cup of cashew cream or coconut milk. Simmer the sauce for another 5-7 minutes, allowing it to thicken slightly and the flavors to meld. If the sauce is too thick at this point, add in some of the reserved gnocchi cooking water to loosen it up.
- Add Spinach: Stir in the baby spinach and cook until wilted, about 1-2 minutes.
- Combine with Gnocchi: Add the cooked gnocchi to the sauce, gently stirring to coat the gnocchi evenly with the sauce.
- Finish with Fresh Basil: Stir in the fresh basil, taste, and adjust seasoning with salt and pepper if needed.
- Serve: Serve the spicy sausage gnocchi hot, garnished with additional fresh basil if desired.
Frequently Asked Questions
Can I use a different type of pasta instead of gnocchi?
Yes! While gnocchi adds a great texture, you can use any pasta shape you like. Penne or rigatoni would work well with the sauce.
Is there a substitute for the balsamic vinegar?
If you don’t have balsamic vinegar, you can use a splash of red wine vinegar or omit it altogether. Just be sure to adjust the seasoning to taste.
How do I keep the sauce from being too thin?
If the sauce seems too thin after adding the coconut milk or cashew cream, let it simmer for a few extra minutes to thicken. You can also add a little more cashew cream for extra richness.
Storage & Reheating
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of water or coconut milk if the sauce has thickened.
