Sausage and Gnocchi with Red Pepper-Almond Sauce in Just 20 Minutes

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This fabulous Sausage & Gnocchi with Red Pepper-Almond Sauce received rave reviews and goes from prep to plate in just 20 minutes.


Sausage and Gnocchi with Red Pepper-Almond Sauce in Just 20 Minutes

After a long day with my 3 year old and an exhausting trip to the grocery store, the only thing keeping me from ordering takeout was a simple dinner with 8 ingredients and plenty of inactive cook time. 

A simple weeknight meal that is impressive enough to serve for company; that’s my kind of cooking.

What is gnocchi?  

Now if everything were only that simple…

Dinner’s Ready!

With love from our Kitchen table to yours!

sausage and gnocchi in a bowl

Sausage and Gnocchi with Red Pepper-Almond Sauce in Just 20 Minutes

Donna Elick
A lovely compliment of crunchy and creamy with pillowy potato dumplings and almonds that goes from prep to plate in 20 minutes
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
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.

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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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