Homemade Gnocchi with Sausage and Blistered Tomatoes

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New Years Eve, like, oh, I don’t know — every holiday this year — is going to be different.
Bars and restaurants must close at 10 this year, and last I checked there was a city wide curfew at 10pm, which means going out isn’t really an option. So that means either dinner out and late night in, or just super delicious dinner in. Like this homemade gnocchi recipe that is probably one of the best tasting things I’ve made all year.
It’s simple, yet full of flavor from Italian sausage (I used vegetarian Beyond Sausages, but anything will do) garlic, white wine, lemon, and tomatoes that are blistered in the pan. Some fresh spinach, good Parmesan cheese, and black pepper turn this into an amazing meal. Perfect for a NYE night in.
If you don’t want to make the gnocchi from scratch, you can use a packaged variety. It won’t be as pillowy soft and tender, but I’ve made this same thing with it, and it is still delicious, promise.

Homemade Gnocchi with Sausage and Blistered Tomatoes

This homemade gnocchi recipe is perfect for date night in, or anytime you want a delicious, rich and flavorful meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 714 kcal



  • 2 Russet potatoes about 2 pounds
  • 1 1/2 cups flour
  • 2 teaspoons kosher salt
  • 1 egg lightly beaten

Sausage and Blistered Tomatoes:

  • 2 tablespoons avocado oil or olive oil
  • 2 Italian sausage links vegetarian or otherwise, sliced
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1/4 cup white wine
  • 4 cups baby spinach
  • Juice of 1 lemon
  • Fresh grated Parmesan for serving
  • Sea salt and fresh ground pepper to taste


  • To make the gnocchi, prick the potatoes with a fork and put in the microwave and cook for 10 minutes, until soft and easily pierced with a knife. Let sit until cool enough to handle, then remove the skins.
  • Grate the potatoes on a box grater and transfer to a large bowl. Add the flour, salt, and egg.
  • Mix until the flour is incorporated and you have a soft dough. Cut in half and wrap one half with plastic wrap. Store in the refrigerator for later.
  • Cut the second half into 2 inch strips and roll into a cylinder. Cut into 1-inch pieces.
  • Bring a pot of salted water to boil. Add the gnocchi to the pot and cook until they start to float. Remove with a slotted spoon and transfer to a bowl.
  • Meanwhile, add the oil to a deep skillet. Add the sausage and cook until browned. Remove from pan.
  • Add the gnocchi and stir and cook until browned on all sides. Remove from pan.
  • Add the garlic and cook for one minute. Add the tomatoes and stir and cook until they start to blister.
  • Add the wine, stir and cook until liquid has evaporated and add the spinach.
  • Stir until spinach is wilted, and add the lemon juice.
  • Add the sausage and gnocchi back to the pan and stir until heated through.
  • Transfer to bowls and top with fresh grated Parmesan before serving.


Calories: 714kcalCarbohydrates: 63gProtein: 27gFat: 37gSaturated Fat: 13gCholesterol: 126mgSodium: 3224mgPotassium: 1296mgFiber: 4gSugar: 3gVitamin A: 6050IUVitamin C: 43mgCalcium: 120mgIron: 7mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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