Get ready to transform your dinner routine with a dish that effortlessly combines rustic Italian charm with unparalleled comfort: Italian Sausage and Gnocchi Amatriciana. This is more than just a meal; it’s an experience of rich, zesty flavors, tender textures, and heartwarming satisfaction that will have everyone reaching for seconds. Forget complicated preparations; this incredibly simple yet impressively flavorful skillet dish is destined to become a staple in your culinary repertoire.

There’s nothing quite like a homemade Italian meal, especially one that brings together the best of hearty ingredients with minimal fuss. This Italian Sausage and Gnocchi Amatriciana is precisely that. It’s a bold, flavorful, and incredibly easy recipe that marries pillowy gnocchi, savory Italian sausage, crispy pancetta, and creamy bocconcini mozzarella in a vibrant, zesty Amatriciana sauce. Whether you’re cooking for a busy weeknight or entertaining friends, this dish delivers an unforgettable taste of Italy right to your table.

Contents

Italian Sausage and Gnocchi Amatriciana: A Zesty Skillet Delight

Imagine a dish so enticing, so utterly delicious, that your guests immediately ask for the recipe. This Italian Sausage and Gnocchi Amatriciana is it! I recently prepared this for Tom and some friends, and the skillet was practically licked clean. Its irresistible appeal lies in its harmonious blend of robust flavors and satisfying textures, all wrapped up in a comforting package. What’s even better? It’s surprisingly simple to create, proving that extraordinary Italian cuisine doesn’t have to be complex.

Why This Amatriciana Gnocchi Dish Will Become Your New Favorite

This isn’t just another pasta dish; it’s a celebration of Italian comfort food that brings warmth and joy with every bite. Here’s why you’ll absolutely adore adding this recipe to your weekly rotation:

Explosion of Flavor: The combination of spicy or sweet Italian sausage, salty pancetta, aromatic garlic and onion, and vibrant San Marzano tomatoes creates a depth of flavor that is truly remarkable. A hint of red pepper flakes adds that perfect zesty kick.
Effortless Elegance: Despite its gourmet taste and impressive presentation, this dish is incredibly straightforward to make. Most of the cooking happens in a single oven-proof skillet, simplifying both the preparation and cleanup.
Crowd-Pleasing Comfort: Gnocchi, with its soft, dumpling-like texture, combined with savory sausage and a rich tomato sauce, is the ultimate comfort food. It’s a dish that appeals to all ages and is guaranteed to be a hit at any gathering.
One-Skillet Wonder: Minimize your washing-up! After boiling the gnocchi, the entire dish comes together in just one deep, oven-safe skillet (like a trusty cast iron pan). This streamlines the cooking process, making it perfect for busy evenings.
Customizable to Your Taste: Whether you prefer a fiery kick or a milder flavor profile, this recipe is easily adaptable. Adjust the type of Italian sausage and the amount of red pepper flakes to suit your palate.

Unpacking the Flavors: Key Ingredients for Authentic Amatriciana

The magic of this Italian Sausage and Gnocchi Amatriciana lies in its selection of high-quality ingredients, each playing a crucial role in building the dish’s incredible flavor profile. Understanding these components will help you appreciate the delicious outcome even more.

Gnocchi: Pillowy Perfection

Our star “pasta” is gnocchi – soft, tender Italian dumplings, traditionally made from potato, semolina, or flour. For this recipe, we opt for mini potato gnocchi. Their smaller size ensures they cook quickly and evenly, becoming beautifully tender and absorbing the rich Amatriciana sauce perfectly. Shelf-stable gnocchi is a convenient choice for busy cooks, but if you prefer, fresh or even homemade gnocchi can elevate the dish further. The pillowy texture of gnocchi provides a delightful contrast to the hearty sausage and crispy pancetta, making each bite a symphony of textures.

The Meaty Heart: Italian Sausage and Pancetta

No Amatriciana would be complete without its signature cured meat, and for this version, we’re combining two powerhouses of flavor: pancetta and Italian sausage.

Pancetta: Hailing from Italy, pancetta is a cured pork belly, similar to bacon but typically unsmoked. When rendered, it releases a wonderful savory fat that forms the foundation of our sauce, and the crispy bits add an irresistible crunch. You’ll cook the diced pancetta until golden and crisp, then set it aside to be stirred back in later, ensuring its delightful texture isn’t lost.
Italian Sausage: This brings a robust, seasoned element to the dish. You have the choice between spicy Italian sausage for an extra kick (which pairs wonderfully with the red pepper flakes for that true “zesty” experience) or sweet Italian sausage for a milder, more herb-forward flavor. Both options lend a fantastic richness and savory depth that complements the tomato sauce beautifully.

The Soul of the Sauce: San Marzano Tomatoes

The heart of any great Italian sauce is its tomatoes. For an authentic and deeply flavorful Amatriciana, San Marzano tomatoes are highly recommended. These plum tomatoes, grown in the Agro Sarnese-Nocerino region of Italy, are renowned for their sweet flavor, low acidity, and thick flesh. Using whole, undrained San Marzano tomatoes allows you to crush them in the skillet, releasing their juices and creating a rustic, rich sauce that clings perfectly to the gnocchi and sausage. This traditional approach ensures a truly vibrant and robust sauce.

Creamy Finish: Bocconcini Mozzarella

To add a final layer of creamy indulgence, we incorporate bocconcini mozzarella. These small, bite-sized balls of fresh mozzarella melt into luscious pockets throughout the dish, offering a delightful creamy contrast to the zesty tomato sauce and savory meats. Their mild, milky flavor perfectly balances the stronger notes of the sausage and pancetta, while their melting qualities make the baked skillet dish utterly irresistible.

Aromatic Essentials: Onion, Garlic, and Red Pepper Flakes

These foundational ingredients are indispensable in building the authentic flavor base of our Amatriciana sauce. Finely chopped yellow onion and minced garlic are sautéed to release their sweet and pungent aromas, creating a fragrant backdrop. Red pepper flakes add a crucial touch of heat and zest, a hallmark of traditional Amatriciana. Adjust the quantity to your liking; a quarter teaspoon provides a pleasant warmth, but feel free to add more for a bolder, spicier dish.

Fresh Basil and Optional Pecorino Romano

A sprinkle of fresh basil leaves, julienned for visual appeal and aromatic freshness, brightens the finished dish. For an extra layer of authentic Italian flavor, consider serving it with a generous dusting of freshly shaved Pecorino Romano cheese. Its sharp, salty notes beautifully complement the richness of the Amatriciana.

Mastering the Skillet: Step-by-Step Guide to Italian Sausage and Gnocchi Amatriciana

Creating this flavorful Italian Sausage and Gnocchi Amatriciana is a straightforward process, primarily utilizing a single deep, oven-proof skillet for maximum efficiency and flavor development. Follow these steps for a perfect dish every time:

Prepare the Gnocchi: Your first step is to cook the mini gnocchi according to the package instructions. Bring a large pot of salted water to a rolling boil, add the gnocchi, and cook until they float to the surface (usually just 2-3 minutes). They should be tender but still hold their shape. Drain them thoroughly and set aside.
Render the Pancetta: Heat two tablespoons of olive oil in your large, deep oven-proof skillet (a cast iron skillet works beautifully here) over medium heat. Add the diced pancetta and cook, stirring frequently, until it’s beautifully crisp and golden brown, which should take about 8-10 minutes. Using a slotted spoon, remove the crispy pancetta from the skillet and set it aside, leaving the rendered fat in the pan. This flavorful fat will be the base for our sausage and sauce.
Sauté Sausage and Aromatics: Into the same skillet with the pancetta fat, add the bulk Italian sausage and finely chopped yellow onion. Break up the sausage with a wooden spoon as it cooks. Sauté until the sausage is no longer pink and is lightly browned, and the onions have softened and become translucent. This usually takes about 6-8 minutes. Carefully drain off any excess fat from the skillet to keep the sauce from becoming greasy. Return the skillet to medium heat, add the minced garlic, and cook for an additional 1-2 minutes, stirring constantly until the garlic becomes fragrant. Be careful not to burn the garlic.
Craft the Amatriciana Sauce: Now it’s time to build the rich tomato sauce. Add the 28-ounce can of whole San Marzano tomatoes, undrained, to the skillet along with the red pepper flakes. Use a potato masher or the back of your spoon to crush the whole tomatoes directly in the skillet, breaking them down into a chunky sauce. Bring the mixture to a gentle simmer and cook for about 5-6 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Season generously with salt and pepper to taste.
The Grand Finale: Assemble and Bake: Gently stir the cooked gnocchi and the reserved crispy pancetta into the thickened sauce in the skillet. Distribute the ingredients evenly. Then, nestle the halved bocconcini mozzarella balls among the gnocchi and sausage mixture. Transfer the skillet to a preheated oven at 350°F (175°C). Bake for approximately 15-18 minutes, or until the sauce is bubbly around the edges and the mozzarella is beautifully melted and slightly golden.

Remove the skillet from the oven and let it rest for 5 minutes before serving. This allows the flavors to settle and the cheese to firm up slightly. Garnish with fresh julienned basil leaves before diving into this irresistible Italian masterpiece. I truly hope you give this recipe a try, as I’m confident it will become a much-loved dish in your home!

Tips for Success & Flavorful Variations

While this recipe is fantastic as is, a few expert tips and creative variations can help you tailor it to perfection and ensure delicious results every time.

Choosing Your Sausage: Sweet or Spicy?

The type of Italian bulk sausage you choose significantly impacts the final flavor. If you adore a fiery kick, go for spicy Italian sausage. Combined with the red pepper flakes, this will deliver a truly zesty and vibrant dish, as Tom says, “nice and zesty!” For those who prefer a milder flavor with traditional Italian herbs, sweet Italian sausage is an excellent choice. Feel free to adjust the amount of red pepper flakes to perfectly match your desired heat level, regardless of the sausage type.

Gnocchi Alternatives

I’ve used shelf-stable mini potato gnocchi for its convenience and tender texture. However, don’t hesitate to use regular-sized potato gnocchi if that’s what you have on hand or prefer. Fresh gnocchi, found in the refrigerated section of most grocery stores, would also work beautifully and offer an even softer texture. For a gluten-free option, look for gluten-free gnocchi varieties.

Beyond the Recipe: Serving Suggestions

This Italian Sausage and Gnocchi Amatriciana is a hearty meal on its own, but it pairs wonderfully with a few simple accompaniments:

Crusty Bread: Perfect for soaking up every last bit of that delicious Amatriciana sauce.
Simple Green Salad: A light, crisp salad with a vinaigrette dressing offers a refreshing contrast to the rich pasta.
Garlic Bread: Enhance the Italian theme with warm, buttery garlic bread.
Wine Pairing: A medium-bodied Italian red wine, such as a Chianti, Sangiovese, or Montepulciano d’Abruzzo, would complement the robust flavors beautifully.

Customizing Your Amatriciana

Feel free to get creative with this recipe and make it your own:

Add More Vegetables: Sauté diced bell peppers, zucchini, or mushrooms along with the onions for added nutrition and texture.
Different Cheeses: While bocconcini is fantastic, you could also use freshly grated Parmesan or a blend of Italian cheeses like provolone and fontina for different melting and flavor profiles.
Herb Variations: Experiment with other fresh herbs like oregano or parsley, added at the end, for a different aromatic touch.
Smoked Bacon: If pancetta is hard to find, good quality thick-cut smoked bacon can be a suitable substitute, though it will impart a smokier flavor.
Make it Vegetarian: Omit the sausage and pancetta and boost the vegetable content with eggplant, chickpeas, or cannellini beans for a delightful meat-free version.

Frequently Asked Questions (FAQs)

What exactly is Amatriciana sauce?: Amatriciana is a traditional Italian pasta sauce originating from the town of Amatrice. Its core ingredients are guanciale (or pancetta/bacon), Pecorino Romano cheese, San Marzano tomatoes, and black pepper. Our recipe uses Italian sausage and bocconcini mozzarella for a hearty and creamy twist on the classic.
Can I make this dish ahead of time?: You can prepare the sauce (steps 2-4) ahead of time and store it in the refrigerator for up to 2-3 days. When ready to serve, reheat the sauce gently, then stir in freshly cooked gnocchi and bocconcini, and bake as directed.
What type of skillet is best for this recipe?: A large, deep oven-proof skillet is essential. Cast iron skillets (like the Lodge skillet mentioned) are ideal because they retain heat beautifully and transition seamlessly from stovetop to oven. A large Dutch oven or any other heavy-bottomed, oven-safe pan would also work.
How should I store leftovers?: Store any leftover Italian Sausage and Gnocchi Amatriciana in an airtight container in the refrigerator for up to 3-4 days. The gnocchi might soften slightly upon reheating, but the flavors will still be delicious.
What’s the best way to reheat this dish?: For best results, reheat leftovers gently in the oven at 300°F (150°C) until warmed through and bubbly, adding a splash of chicken or vegetable broth if the sauce seems too thick. You can also reheat individual portions in the microwave, but the oven will help maintain texture.

More Irresistible Italian Recipes to Explore

If you loved this Italian Sausage and Gnocchi Amatriciana, you’re sure to enjoy these other delicious Italian-inspired dishes:

Lasagna Bolognese
Easy Skillet Stovetop Lasagna
Supreme Pizza Mac and Cheese

Italian Sausage and Gnocchi Amatriciana

Author: MaryAnn Dwyer

Servings: 6 servings

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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 mins

Cook Time: 25 mins

Total Time: 40 mins

Ingredients

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, minced
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

You can use spicy or sweet Italian bulk sausage for this recipe, depending on your preference.
Shelf-stable mini potato gnocchi was used, but regular sized potato gnocchi can be substituted if you prefer or already have it in your pantry.

Nutrition

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

Cuisine: Italian

Course: Main Dish

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