Sun-Dried Tomato and Sausage Gnocchi

Name: Sun-Dried Tomato and Sausage Gnocchi (One-Pan)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 tbsp avocado oil; 1 lb red pepper asiago sausage, sliced; 1 tbsp minced garlic; 3 oz sun-dried tomatoes in oil, julienned; 1 (14 oz) can artichoke hearts, drained and chopped; 2 (16 oz) packages potato gnocchi; 2 cups chicken broth; Freshly cracked black pepper, to taste; Salt, to taste; 1 cup smoked gouda cheese, freshly grated

This one-pan sun-dried tomato and sausage gnocchi combines tender potato gnocchi with sliced red pepper asiago sausage, tangy sun-dried tomatoes, and artichoke hearts in a rich smoked gouda cream sauce. The entire dish comes together in a single pan in about 30 minutes, making it ideal for quick weeknight dinners.

🌍Italian-American 🏷️Gnocchi 🏷️Sausage 🏷️Sun-dried tomato 🏷️One-pan Weeknight dinner

🏷️

🏷️Comfort food

-0:00

applesauceandadhdonTikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

1 tbsp avocado oil
1 lb red pepper asiago sausage, sliced
1 tbsp minced garlic
3 oz sun-dried tomatoes in oil, julienned
1 (14 oz) can artichoke hearts, drained and chopped
2 (16 oz) packages potato gnocchi
2 cups chicken broth
Freshly cracked black pepper, to taste
Salt, to taste
1 cup smoked gouda cheese, freshly grated

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Instructions

1
Heat avocado oil in a large skillet over medium-high heat.
2
Add the sliced sausage and cook until browned on all sides.
3
Stir in the minced garlic and cook for about 30 seconds until fragrant.
4
Add the sun-dried tomatoes and drained, chopped artichoke hearts. Stir to combine.
5
Add the gnocchi to the skillet, breaking up any large clumps.
6
Pour in the chicken broth and season with salt and freshly cracked black pepper.
7
Bring the mixture to a simmer, then cover the skillet and cook until the gnocchi is tender and most of the liquid has been absorbed, about 5-7 minutes.
8
Turn the heat down to low.
9
Add the freshly grated smoked gouda and stir continuously until the cheese is melted and the sauce is creamy.
10
Serve immediately.

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Tips & Notes

Pro tips

Use freshly grated smoked gouda rather than pre-shredded for better melting and creamier sauce consistency.
Julienne the sun-dried tomatoes into thin strips to distribute flavor evenly and prevent large pieces from overwhelming bites.
Add the gnocchi in the final 3-5 minutes of cooking to prevent overcooking and mushiness.
Drain artichoke hearts thoroughly and pat dry to prevent excess moisture from diluting the sauce.

Substitutions

Smoked gouda → gruyere or fontina (milder, equally creamy)
Artichoke hearts → roasted red peppers or spinach (similar texture and richness)
Avocado oil → olive oil or butter (no difference in flavor profile)
Potato gnocchi → ricotta gnocchi (lighter texture, slightly less starchy)

Storage & make-ahead

Store leftovers in an airtight container refrigerated for up to 3 days. Reheat gently over medium-low heat with a splash of chicken broth to restore creamy consistency.

Common Questions

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes will work but won't provide the same concentrated, tangy flavor. Use about 1.5 cups fresh tomatoes, diced, and reduce liquid by 1/4 cup since fresh tomatoes release more water.

What type of sausage works best if I can't find red pepper asiago?

Any Italian-style sausage (sweet or spicy) works well. Smoked sausage or chicken sausage are good alternatives; adjust seasoning to taste.

Can I make this ahead of time?

Prepare the gnocchi mixture up to 2 hours ahead and refrigerate. Reheat gently over medium-low heat with a splash of broth, stirring occasionally to avoid sticking.

Is this recipe dairy-free?

No, this recipe contains smoked gouda cheese. Substitute with dairy-free cheese or omit for a dairy-free version, though the creaminess will be reduced.