This simple weeknight Potato Gnocchi with Italian Sausage, Swiss Chard and Mushrooms is a hearty and flavorful family meal you can whip up easily any weeknight. With a creamy sauce parmesan pan sauce, plenty of veggies, crumbled Italian sausage and pillowy potato gnocchi- this dinner is always a win!JUMP TO RECIPE
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
Looking for more great pasta dishes?
Why not try my 5 Cheese Sausage and Spinach Lasagna, Sunday Sauce with Bracciole, Meatballs and Sausage, Red Pepper Cream Sauce, One Pot Sausage Artichoke Pasta Bake, or Cheese Tortellini with Roasted Tomato and Sausage Cream Sauce!
Potato gnocchi has got to be one of my favorite pastas to cook with- especially on a busy weeknight. Great for one pot pasta, or even soup (like my Instant Pot Chicken Gnocchi Soup with Mushrooms), potato gnocchi is super versatile and easy to work with. Not to mention- pillowy soft and delicious!
For this super easy sausage pasta- I combined flavorful and nutrient-dense Swiss chard, thinly sliced Crimini mushrooms, red onion and crumbled Italian sausage for a satisfying and filling weeknight pasta. With a quick and easy sauce that builds right in the pan and finishes with plenty of fresh grated parmesan cheese- this pasta is sure to become a weeknight staple.
What goes into the sausage gnocchi?
To make this easy weeknight sausage and veggie pasta, you will need:
- 1 bunch Swiss chard, stems and all! Swiss chard stems are super flavorful, and taste great is cooked well. Just discard any fibrous/tough ends.
- 1 lb sweet Italian sausage. You can use sausage with our without casings- just remove and discard the casings if buying sausage links. Like things hotter? Swap the sweet Italian sausage for spicy!
- ½ medium red onion, sliced thinly.
- 8 oz Crimini mushrooms, sliced thinly.
- 4 cloves garlic, sliced thinly. Love garlic? Add more!
- 4 tablespoon butter.
- Salt and pepper, to taste.
- 1 lb packaged potato gnocchi. Fresh, frozen or shelf stable!
- ½ teaspoon crushed red pepper flakes.
- 1 tablespoon olive oil.
- A cup dry white wine, such as Sauvignon Blanc or Pinot Grigio.
- 1 cup fresh grated parmesan cheese.
- ½ cup reserved pasta water (from cooking gnocchi).
This sausage gnocchi is fairly straightforward, and comes together in (mostly) one pan. Aside from cooking the potato gnocchi- everything will cook in one skillet, including the sauce.
What's the best kind of potato gnocchi to use?
You can buy fresh, frozen and shelf-stable gnocchi at the grocery store, so go with your favorite! You want as close to a pound as possible- a little over or under is fine. Since the pasta cooks separately, any kind will do. Just make sure to reserve some of the starchy pasta water before draining the pasta, as it will be used as a thickening agent in the sauce later.
What kind of wine should I use to build flavor in the sauce?
Toward the end of the cooking process, you'll add the chopped Swiss chard (stems and all) to the pot, along with some white wine to add flavor, and aid in steaming the chard. So, what kind of white wine, you ask?
Good wines to use for the sauce
Any number of white wines would work great for this dish. I use a Sauvignon Blanc, as it's not only one of my favrotie wines- it's also a bit on the dry side. Other great options are Pinot Grigio or Chardonnay. Steer clear of anything overtly sweet like a Riesling or Moscato, which are too cloyingly sweet, and will give the dish a too-sweet finish.
Vino a no-go?
Not into cooking with wine, or just don't have any in the house? No worries! While it will change the flavor of the dish slightly, you can sub in some chicken stock instead. Just use an equal measure to the wine!
Serving suggestions for the potato gnocchi skillet
This delicious sausage pasta is great as is, but I love to serve it with some extra grated parmesan on top! These potato gnocchi would be great with some crusty bread to soak up the sauce, and a simple side salad as well. The leftovers heat up really well, making this a great meal prep option too!
Potato Gnocchi with Italian Sausage, Swiss Chard and Mushrooms
- 1 tablespoon olive oil
- 8 oz Crimini mushrooms, sliced thinly
- 1 lb sweet Italian sausage
- 1 bunch Swiss chard, thinly sliced crosswise, tough stems removed
- salt and pepper, to taste
- 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- ½ medium red onion, sliced thinly
- 4 cloves garlic, sliced thinly
- 4 tablespoon butter
- 1 lb potato gnocchi (fresh, frozen or shelf stable)
- ½ teaspoon crushed red pepper flakes
- 1 cup fresh grated parmesan cheese, plus more for serving
- ½ cup reserved pasta water (from cooking gnocchi)
- Heat olive oil over medium heat in a large cast iron skillet or large deep pan, with a lid. 2. Add the sliced mushrooms to the pan, season with salt and pepper, and toss to coat. 3. Cook 7-10 minutes, stirring occasionally, until softened and reduced in size. 4. While mushrooms cook, boil salted water for the gnocchi. Once boiling- cook pasta, reserve ½ cup pasta water, then drain pasta and set aside. 5. After mushrooms have cooked down, add the sausage and cook, breaking up as you go with a spatula or wooden spoon until cooked through and well browned- 5-7 minutes. 6. Once sausage is browned, add the onions and season with salt and pepper. 7. Cook, carefully stirring occasionally for 5-6 minutes, until onions begin to soften a bit. 8. Add the chopped and cleaned Swiss chard and wine and cover, and cook- stirring occasionally (and carefully- pot will be full) for 10-12 minutes, until onions, chard and chard stems are cooked through. 9. Remove the lid and cook 2-3 minutes more until liquid is mostly evaporated. 10. Add the butter, garlic, and crushed red pepper flakes and toss to coat. 11. Cook 1 minutes until garlic is just fragrant. 12. Add the cooked and drained gnocchi, reserved pasta water and parmesan cheese, and toss to coat. 13. Cook 5 minutes more until sauce is thickened and glossy. 14. Serve with additional grated Parm, if desired.
© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.