Gnocchi Primavera with Chicken Sausage

Gnocchi Primavera

A full meal in a single dish! Sautéed gnocchi and sausage, loaded with fresh vegetables and topped with Parmesan Cheese.  Easy stovetop prep in 2 saute pans.  What’s not to love?

Feel free to substitute other vegetables for the asparagus and peas.  A nice squash would be lovely, or some bell pepper strips. 3-4 cups of fresh veg total is what you need, in addition to the cherry (or grape) tomatoes.




Saute the Vegetables to make the “sauce”

  1. In a large saute pan, over Medium-High heat, pour 3 T Olive oil. When oil is hot, add the sliced tomatoes, and cook until they exude much of their juices, about 2 minutes. Add the peas and asparagus, Salt and Pepper everything in the pan, and saute for a minute or two, then turn heat to low and cover, while you prepare the gnocchi. (See Note)

Saute the gnocchi and sausage

  1. Heat a second medium or large saute pan over Medium heat.  (Or you could do this in the bottom of a 5-6 quart pot).  When the pan is hot, spoon in 1 T olive oil, add sliced sausage, browning on both sides, about 3 minutes/side.  Remove to a paper-towel lined plate while you prepare the gnocchi.
  2. Into the pan, pour 2 T olive oil and melt the butter.  When hot, saute the gnocchi until it is golden on both sides.  This should take 4-5 minutes for the first side, and about 3 minutes for the second side.

Assemble the dish

  1. In whichever pan is the largest, mix together the vegetables, sautéed gnocchi and sausage slices, stirring gently to toss.  After a minute or two, remove from heat.
  2. Add the mozzarella balls, if using,  and the basil. Salt and pepper to taste.
  3. Serve at the table, passing Parmesan (or Parmeggiano-Reggiano) cheese to grate over the dish.


  1. If your sautéed tomatoes and green vegetables don’t seem “saucy” enough for you, feel free to add a bit of water or some vegetable or chicken stock, that should make it a bit more saucy.


Keywords: Pasta, gnocchi

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