This gnocchi lasagna skillet brings the cozy flavors of baked lasagna to one pan, using tender potato gnocchi instead of pasta sheets. Italian sausage, tomato sauce, ricotta, and bubbling mozzarella make it hearty and satisfying, while the gnocchi cooks right in the sauce for an easy weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound mild or hot Italian sausage, casings removed
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup water
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1 package (16 ounces) shelf-stable or refrigerated potato gnocchi
- 1/2 cup whole-milk ricotta
- 1 1/2 cups shredded low-moisture mozzarella, divided
- 1/4 cup finely grated Parmesan, plus more for serving
- 2 tablespoons chopped fresh basil, plus extra leaves for serving
Instructions
- Brown the sausage. Heat the olive oil in a large, deep, oven-safe skillet over medium-high heat. Add the sausage and cook for 5 to 7 minutes, breaking it into small pieces with a spoon, until browned and cooked through. If there is more than about a tablespoon of excess fat, carefully spoon some out.
- Build the tomato sauce. Add the onion and cook for 3 to 4 minutes, stirring, until softened. Stir in the garlic, tomato paste, Italian seasoning, and red pepper flakes, if using. Cook for 30 seconds, just until fragrant. Add the crushed tomatoes, water, salt, and black pepper. Stir well and bring the sauce to a gentle simmer.
- Cook the gnocchi in the sauce. Stir in the gnocchi, making sure the pieces are mostly submerged. Reduce the heat to medium-low, cover the skillet, and simmer for 8 to 10 minutes, stirring once halfway through. The sauce should bubble gently rather than boil hard. Check that the gnocchi are tender all the way through; package size and type can affect the timing. If the sauce becomes very thick before the gnocchi are tender, add water a few tablespoons at a time.
- Add the lasagna-style cheeses. Turn off the heat. Dollop the ricotta evenly over the skillet, then sprinkle with 1 cup of the mozzarella and the Parmesan. Gently fold just once or twice so the ricotta forms soft pockets rather than disappearing into the sauce. Scatter the remaining 1/2 cup mozzarella over the top.
- Melt and finish. For a browned top, place the oven-safe skillet under a preheated broiler for 2 to 3 minutes, watching it closely until the cheese is melted and spotted golden. Keep the handle protected and make sure the skillet is broiler-safe. Alternatively, cover the skillet on the stove over low heat for 2 to 4 minutes, until the cheese melts. Let stand for 5 minutes, then finish with basil and extra Parmesan. Serve hot.
Tips
- Use a skillet at least 12 inches wide and about 2 inches deep so the sauce has room to simmer without spilling. If you do not have an oven-safe pan, use the stovetop melting method rather than transferring hot food to an unsuitable skillet.
- Gnocchi do not need to be boiled first for this recipe. Simmering them in the sauce saves a pot and lets them absorb flavor, but keep the heat gentle and stir carefully to avoid sticking or breaking them.
- Choose low-moisture mozzarella for a stretchy, less watery topping. Fresh mozzarella can work, but drain and pat it dry first, then use a little less because it releases more moisture.
- For food safety, cook the sausage until no longer pink and it reaches 160°F (71°C) in the thickest pieces. If checking the finished dish, avoid touching the skillet with the thermometer probe; the sausage is the key temperature check.
Serving Suggestions
Serve the skillet in shallow bowls with a crisp green salad dressed with vinaigrette to balance the rich sausage and cheese. Garlic bread or a slice of crusty bread is useful for scooping up extra tomato sauce. For a lighter plate, add a simple side of steamed green beans or roasted broccoli. Since the dish is filling, modest portions of the sides are usually enough.
Variations
For a meatless skillet, replace the sausage with 12 ounces of sliced mushrooms and 1/2 cup chopped bell pepper. Brown the vegetables until their moisture has cooked off, then continue with the onion and sauce. You can also use ground beef or turkey in place of sausage; add a pinch of fennel seed and extra Italian seasoning if you want a more sausage-like flavor.
To add vegetables, stir in 2 cups of baby spinach after the gnocchi are tender and let it wilt before adding the cheeses. Chopped zucchini can go in with the onion, though it will soften as it simmers. For extra heat, increase the red pepper flakes; for a creamier, milder sauce, stir in 2 tablespoons of heavy cream just before adding the ricotta.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, dividing them into shallow, airtight containers so they cool promptly. Keep them refrigerated for 3 to 4 days. The gnocchi will continue to absorb sauce and soften as they sit, so the leftovers may be thicker than the freshly cooked dish.
Reheat individual portions in the microwave, covered loosely, in 60-second bursts, stirring between bursts and adding a splash of water if needed. To warm a larger amount, place it in a covered skillet over low heat with a few tablespoons of water, stirring gently until steaming throughout. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat only the portion you plan to eat, and discard food left at room temperature for more than 2 hours (or 1 hour above 90°F/32°C). Freezing is possible for up to 2 months, but the gnocchi may become softer after thawing; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Can I use frozen gnocchi?
Yes. Add frozen gnocchi straight to the simmering sauce without thawing, then cook covered until tender, usually a few minutes longer than the package directions for fresh or shelf-stable gnocchi. Add a little extra water if the sauce thickens too much before they soften.
Do I need to boil the gnocchi first?
No. The gnocchi cook directly in the tomato sauce. Boiling them first can make them overly soft and adds an unnecessary step. Make sure they are mostly covered by sauce and check a piece before adding the cheese.
What if I don’t have an oven-safe skillet?
Finish the dish on the stovetop: sprinkle on the cheeses, cover the skillet, and cook over low heat until the mozzarella melts. You can also transfer the mixture to a broiler-safe baking dish before adding the topping, but take care when moving the hot sauce.
Can I make this ahead?
The sauce and sausage can be cooked up to 2 days ahead and refrigerated. Reheat the sauce to a simmer, then add the gnocchi and cook until tender before finishing with the cheeses. Cooking the gnocchi in advance can leave them softer and more likely to break when reheated.
How can I tell when the gnocchi are done?
They should be tender when bitten through, with no firm or chalky center. Check one from the middle of the skillet, where the sauce may heat more slowly. If it is still firm, cover and simmer for another 1 to 2 minutes before checking again.
Can I make it without ricotta?
Yes. Leave it out and use an extra 1/2 cup of mozzarella, or add small spoonfuls of cottage cheese that has been drained. The flavor will be less like classic lasagna but still rich and cheesy.