Pan-Seared Gnocchi with Sun-Dried Tomatoes and Ricotta Cheese

Italian-Inspired Gnocchi

I recently stumbled upon a super easy recipe for sun-dried tomato and ricotta gnocchi that doesn’t take much time at all. Just picture a dish that combines the zest of spicy lasagna with the creamy goodness of Alfredo gnocchi.

All the flavors meld beautifully, thanks to spicy Italian chicken sausage, sun-dried tomatoes, rich ricotta cheese, fresh potato gnocchi, and a sprinkle of basil. Plus, we whip it all up in one pan to make clean-up a breeze!

Inspired by Italy

After traveling through Italy, I can’t stop reminiscing about the amazing meals I enjoyed, especially gnocchi. Everything there feels lighter, softer, and is always accompanied by simple sauces that are incredibly flavorful.

The cheese is just divine! Back home, I felt inspired and jotted down plenty of ideas to experiment with. Today, I want to share a gnocchi dish that I enjoyed in Milan—a recipe my mom loves and still talks about.

How to Make This Gnocchi

This is a simplified version that I've tweaked a bit. I added spicy chicken sausage for an extra flavor kick and protein, along with spinach for a pop of green in the dish.

The best part about this recipe is that it feels like you’ve spent hours preparing, while in reality, it’s quick and straightforward.

Ingredients You’ll Need

• Spicy Italian chicken sausage
• Oil-packed sun-dried tomatoes
• Shallots
• Garlic
• Italian seasoning
• Calabrian chili in oil
• Ketchup
• Salt and black pepper
• Ricotta cheese
• Fresh potato gnocchi
• Parmesan cheese
• Fresh basil

Steps to Prepare

Step 1: Use the oil from the sun-dried tomatoes. Pour a few tablespoons of this flavorful oil into a large skillet. It’s already seasoned, making it perfect for Italian cooking.

Step 2: Cook the chicken sausage. Sauté until they turn brown and caramelized on the outside. If you prefer a vegetarian version, simply skip this step.

Step 3: Build the sauce. Add shallots, garlic, and Italian seasoning, cooking until soft and fragrant. Pour in about 3 cups of water and bring to a gentle simmer.

Step 4: Add the gnocchi. Toss in the sun-dried tomatoes, spinach, and gnocchi to the skillet. Cook until the gnocchi is tender and fluffy.

Step 5: Bake the cheese. Place it in the oven until the cheese melts and bubbles. Sprinkle fresh basil on top before serving.

Serving Suggestions

I love serving this dish alongside a slice of crusty bread—perfect for soaking up any leftover sauce or seasoned olive oil. Add a simple salad for a splash of color, and you’ve got an incredibly easy spring/summer dinner.

If you try making this sun-dried tomato and ricotta gnocchi, don’t forget to leave a comment or rate the recipe! I always look forward to hearing your feedback and will do my best to respond to each comment.