Hello friends! I made and shared this simple weeknight dinner, Easy Sausage Cauliflower Gnocchi Skillet, on Instagram recently and received a lot of enthusiastic messages. The hype around cauliflower gnocchi is real — when prepared correctly it delivers a satisfyingly pillowy, slightly crisp bite that feels comfortingly carby while still being a lower-carb, veggie-forward option.
This skillet uses ingredients I had on hand and came together in about 20 minutes. Spicy Italian sausage brings bold, savory flavor, and fresh basil adds a bright, finishing lift that makes the dish taste like you spent far longer cooking than you actually did. It’s a quick, crowd-pleasing dish that works well for busy evenings and pairs easily with a side salad or extra vegetables.
Easy Sausage Cauliflower Gnocchi Skillet
Ingredients
- 2 tbsp extra virgin olive oil
- 2 uncooked hot Italian sausage links (or your preferred sausage)
- 1 bag frozen cauliflower gnocchi
- 1 tbsp ghee or butter
- 1/2 cup marinara sauce
- 1.5 cups baby spinach (about a big handful)
- 3 tbsp fresh basil, cut into thin ribbons
- 1/4 cup shredded Parmesan cheese, or more to taste
- Kosher salt, to taste
Instructions
- Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat. Add the sausage links and cook until browned and cooked through, about 4 minutes per side. Transfer the sausages to a cutting board.
- Add the frozen cauliflower gnocchi to the same skillet, spreading them into a single layer. Let the gnocchi sauté undisturbed until the bottoms are golden brown, 2–3 minutes. Use a large spatula to flip them, then add 1–2 tablespoons of water. Continue to sauté, shaking the skillet or stirring gently every minute, until the gnocchi are golden all over.
- Note: Do not try to flip the gnocchi before they have a good sear on the bottom. They will release from the pan naturally once properly seared.
- Slice the cooked sausage into bite-sized pieces and add it back to the skillet with the gnocchi. Add the ghee (or butter) and marinara sauce, then toss or shake the skillet to combine.
- Add the spinach and basil and toss until the spinach is just wilted, about 2–3 minutes. Finish by stirring in the Parmesan and seasoning with kosher salt to taste.
- Serve immediately and enjoy.
Why this works
Searing the cauliflower gnocchi gives them a pleasant texture contrast: crisp and golden on the outside, tender inside. The sausage adds savory richness and a little heat, while the marinara and fresh basil bring acidity and brightness to balance the dish. The whole skillet comes together quickly and is easy to adapt to what you have in your pantry.
Tips for best results
- Use a well-heated nonstick skillet and spread the gnocchi in a single layer for even browning.
- Resist the urge to flip too early — allow the gnocchi to form a crust so they won’t stick.
- If your skillet gets too dry while browning, add a splash of water to help release the gnocchi and create a steam-sauté effect.
- Finish with fresh herbs and Parmesan for aroma and depth of flavor.
Variations and substitutions
- Make it milder by swapping hot Italian sausage for sweet or mild sausage.
- For a lower-sodium or vegetarian option, use plant-based sausage and a vegetable-forward marinara.
- Add other vegetables like bell peppers, mushrooms, or zucchini for more color and nutrition.
Serving suggestions
Serve this skillet with a simple green salad, roasted vegetables, or garlic-roasted broccoli. A squeeze of lemon over the finished dish brightens the flavors, and extra grated Parmesan at the table is always welcome.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or olive oil to prevent sticking. Microwaving works too; cover and heat in short intervals, stirring between sessions.
Notes on nutrition
Nutrition information varies depending on ingredient choices and portions. Any calculated nutrition values should be used as estimates only.
Additional Info
Author: Alex Snodgrass
Servings: 2 people