Gnocchi with Sausage and Red Pepper Almond Sauce

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Gnocchi with Sausage is the very definition of delicious — not to mention filling. Between the smoky sausages and soft, scrumptious gnocchi, you and your guests’ tummies will be full to bursting! And my homemade pasta sauce has a hint of toasted almond flavor and satisfying crunch that adds that final, sophisticated touch. So tasty!!

titled: Gnocchi with Sausage and Red Pepper Almond Sauce


Gnocchi with Sausage

I don’t mean to brag, but this gnocchi and sausage recipe is one of the best I’ve ever made. Did I mention it only takes 20 minutes? 

And yet the tomato, pepper, and almond sauce really has the complex vibe of a sauce that’s been simmering for hours. 

Can you make these yummy potato dumplings from scratch? Good for you, use them here! And if not?

No worries — even I use the pre-made dumplings!Is cheesy pasta more your game? Try my cheesy skillet recipe for a similarly simple, totally tasty dinner!

ingredients for gnocchi and chicken

Ingredient Notes & Substitutions

  • Gnocchi – Did you know these delicious dumplings are actually made of potato?

    A potato pasta! Either fresh or frozen are fine — just cook according to package instructions. 
  • Sweet Roasted Red Peppers – Sometimes the only thing standing between me and take-out is easy, accessible ingredients… that’s when I use the jarred stuff!

    But when I have more time, I use 2 freshly roasted red peppers. 
  • Italian Pork Sausages – Pick your favorite: hot, sweet, or mild.

    The red pepper pasta sauce that we’re serving with our sausage and gnocchi isn’t really spicy at all, so you’ll probably want to use hot sausages if you want more of a kick. 
  • Roasted Diced Tomatoes – I recommend selecting roasted tomatoes with garlic.

    You could also add some minced garlic to the sausages while they cook for a similar flavor overall! 
  • Sliced Almonds – You might find it strange to add nuts to gnocchi and sausage, but I promise it’s delicious!

    I’d really love for you to try it once, but the almonds can easily be omitted if desired.

Top Tips for Making Sausage and Gnocchi 

  • Strive for a silky smooth sauce.

You’ll absolutely need a blender, emulsifier, or food processor to get the right texture for the red pepper pasta sauce.

But it is nice to have a little texture! Sometimes I take the time to chop half a pepper while pureeing the rest for a stunning presentation and bit of variation in consistency.

  • Prefer a creamy sauce?

Add heavy cream or half & half to the sauce after it’s been added to the pan to make it creamy and luscious.

It will require a bit more cooking time to simmer and thicken, so keep that in mind. 

  • Going green!

Some veggies and herbs would feel right at home alongside your sausage and gnocchi. 

I recommend spinach and kale, first and foremost.

Parsley and rosemary would be best stirred into the sauce as it simmers, rather than blended in with the peppers and tomatoes. 

And if you add diced asparagus, bell peppers, or mushrooms to your gnocchi with sausage… Well, that just sounds divine!

Storing and Reheating Gnocchi with Red Pepper Pasta Sauce

Store leftover gnocchi with sausage for up to 4 days in the fridge.

It’ll get extra tasty as it sits in the flavorful sauce, so don’t hesitate to use this recipe for a mouthwatering meal prep option!

Reheat it in the microwave or on the stovetop. With these ingredients, either will give you good results. I’d personally recommend the stovetop!

Kitchen Tools You Will Need

  • Blender – A high power blender is a must in every kitchen. 
  • Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly.

Gnocchi and Sausage FAQ

What meat goes well with gnocchi?

Well, I think Italian sausages are the perfect choice! Here I slice the sausages to get a nice sear on the exterior, but crumbled meat works really well too. 

Beef and chicken (like they serve at Olive Garden!) are both popular protein choices to serve with these potato dumplings. 

How is gnocchi traditionally served?

It actually varies a lot from one Italian region to the next! It’s usually plated with some sort of butter sauce, sometimes with some woody sage, and other times with Parmesan. It’s even often served in a mac & cheese-like bake! 

But it’s very commonly served here in the United States tossed in a tomato sauce. At the end of the day — like most pastas — gnocchi with sausage is extremely versatile.

Do you need to pre-cook the gnocchi?

Yes, the dumplings will need to be prepared per package instructions and then added to the sauce and sausages.

gnocchi and chicken cooked in a skillet

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bowl of gnocchi and chicken

sausage and gnocchi in a bowl

Sausage and Gnocchi with Red Pepper-Almond Sauce

Donna Elick
Gnocchi with Sausage is a springy, savory, and soulfully Italian recipe! Serve with my red pepper pasta sauce for an easy, extravagant meal!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main
Cuisine American
Method Stovetop
Servings 6


  • 16 ounce package fresh or frozen gnocchi
  • 12 ounce jar sweet roasted red peppers, drained
  • 14.5 ounce can fire-roasted diced tomatoes with garlic
  • 1 cup sliced almonds
  • 1 pound hot Italian pork sausages
  • 1/2 teaspoon kosher salt, plus more to season water
  • 1/2 teaspoon black pepper, fresh ground
  • 6 basil leaves, chopped


  • Heat a large saucepan over medium high heat.
  • Meanwhile, fill an 8 quart pot with water and bring to a boil over high heat. Once water boils, add 3-4 tablespoons of kosher salt and gnocchi. Cook according to package directions.
  • Add sausage to saucepan and cook until browned. Flip sausages and brown the other side, about 5 minutes total. After both sides are browned add 1/4 cup water and cover.
  • Set aside 1/4 cup of almonds for garnishing. While the sausages are cooking, combine diced tomatoes, almonds, and red peppers. Blend until you have a smooth mixture.
  • Pour red pepper sauce into saucepan. Stir around sausage.
  • Drain gnocchi, reserving 1/2 cup pasta water. Add reserved pasta water to red pepper sauce. Remove sausage from sauce and slice into coins. Return sausage coins to sauce, add gnocchi. Reduce to simmer, stir in basil. Simmer for 5 minutes while you set the table. Serve and enjoy!

Donna’s Notes

You can substitute 2 fresh roasted red peppers in place of jarred peppers. I sometimes divide my peppers and chop half a pepper and puree the rest for more visual appeal.


Serving: 1 | Calories: 607cal | Carbohydrates: 41g | Protein: 24g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 1813mg | Sugar: 3g | Fiber: 8g | Calcium: 173mg | Iron: 6mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled image (and shown): Gnocchi and Sausage recipe

Originally published March 2013, updated and republished August 2023

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  1. I like that sauce and could see using it a few different ways other than in this recipe. When you talked about "I found the no key" it made me start singing the old Limp Bisket song. You know the one…"I did it all for the gnochi" 🙂

  2. I am from the UK but live in Spain. Could you tell me what Hot Italian pork sausages are. Would they be similar to Chorizo ?

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