Italian Sausage and Gnocchi Amatriciana

You need to make this Italian Sausage and Gnocchi Amatriciana! It’s a simple dish with over-the-top flavor. It’s a SUPER zesty Italian comfort food dish everyone is guaranteed to enjoy!

If you’re new to amatriciana sauce, it’s a sauce made with pancetta or bacon (I used pancetta), onions, garlic, tomatoes and red pepper. I used a 28 ounce can whole San Marzano tomatoes for this recipe and I added some fresh chopped basil at the end for color and added flavor. You can also serve it with some fresh shaved Pecorino Romano.

What I love about this dish is that it’s got so much flavor and it looks so impressive when you remove it from the oven, yet it literally takes no time to make. And besides boiling up your pasta in a large pot, you’ll only need one oven-proof deep skillet for this recipe. I used my cast iron Lodge skillet.

I went with spicy Italian sausage, but if you like things milder just go with sweet. You’ll be adding some red pepper flakes to the sauce too, so add to your liking. I went with 1/4 teaspoon of the red pepper flakes along with the spicy Italian sausage and as Tom says, it’s nice and zesty!

How to Make this Italian Sausage and Gnocchi Amatriciana

First, you’ll boil up your mini gnocchi according to the package directions, then drain and set aside.

Then you’ll cook your pancetta in some olive oil until it’s just crisp. You’ll remove it from your skillet with a slotted spoon and then add your bulk Italian sausage and onions to the skillet and cook until the meat is no longer pink and just lightly browned and the onions are softened. At this point you can add your garlic and cook for an additional minute or two, stirring often until you smell that delicious garlicky flavor.

You will stir in your tomatoes, undrained and the red pepper flakes using a potato masher, you will crush your tomatoes and continue to cook until the sauce thickens a bit, about 5-6 minutes.

Once the mixture has thickened, you’ll gently stir in your cooked gnocchi, pancetta followed by your bocconcini mozzarella. You will transfer the skillet to your oven and cook at 350 degrees until it begins to bubble and the cheese is melted, about 15-18 minutes.

I really hope you guys give this recipe a try because I know you’ll love it. I bet it becomes a regular on the menu!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Italian Sausage and Gnocchi Amatriciana

Author: MaryAnn Dwyer

Servings: 6 servings

Print Recipe Pin Recipe

You need to make this Italian Sausage and Gnocchi Amatriciana! It's a simple dish with over-the-top flavor. It's a SUPER zesty Italian comfort food dish everyone is guaranteed to enjoy!

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

  

1x2x3x

• 1 16-oz. package shelf-stable mini potato gnocchi
• 2 Tbsp. olive oil
• 6 oz. diced pancetta
• 1 1/2 cups yellow onion, finely chopped
• 16 oz. bulk Italian sausage, spicy or sweet
• 2 cloves garlic, mined
• 1 28-oz. can whole San Marzano tomatoes, undrained
• 1/4 tsp. red pepper flakes, more if you like spicy, less if you don't
• 1 12-oz. container bocconcini mozzarella, drained and halved
• salt and pepper, to taste
• 6-8 fresh basil leaves, julienned, if desired for color and extra flavor

Instructions

 

• Cook gnocchi according to package directions. Drain and set aside.
• Add the olive oil to a large deep oven-proof skillet over medium heat. Add the pancetta and cook until just crisp, stirring often, about 8-10 minutes. Remove with a slotted spoon and set aside.
• Add the Italian sausage and onion to the skillet, breaking up the sausage with a wooden spoon. Cook until the sausage is no longer pink and the onion is softened. Drain the skillet of the fat and return to the stove over medium heat. Add the garlic and cook for an additional 1-2 minutes.
• Add your tomatoes, undrained to the skillet as well as the red pepper flakes crushing the tomatoes with a potato masher. Cook until thickened, about 5-6 minutes. Gently stir in the gnocchi, pancetta and the mozzarella. Season with salt and pepper.
• Transfer the skillet to your oven and cook at 350 degrees until it begins to bubble and the cheese is melted, about 15-18 minutes. Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.

Notes

As I mentioned above, you can use spicy or sweet Italian bulk sausage for this recipe. Whatever floats your boat.

I used shelf-stable mini potato gnocchi, but you could use regular sized if you prefer or if you already have it in your pantry.

Nutrition

Calories: 442kcal | Carbohydrates: 5g | Protein: 15g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 76mg | Sodium: 746mg | Potassium: 315mg | Fiber: 1g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg

Keyword: Comfort Food, fresh mozzarella, gnocchi, Italian sausage, pancetta

Cuisine: Italian

Course: Main Dish

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!