This andouille sausage and gnocchi bake is the one-skillet dinner that goes from stovetop to oven and comes out looking like something that required significantly more effort than it actually did. Andouille sausage browned until slightly crispy, sautéed with onion, garlic, sage, and thyme, simmered in fire roasted tomatoes with green chiles and chicken broth with gnocchi cooked directly in the sauce, wilted spinach folded through, and finished with a layer of shredded mozzarella that bakes at 400°F until golden, bubbly, and impossible to resist. Thirty-five minutes, one pan, and a dinner the whole table will ask about.
A Quick Look At The Recipe
- Recipe Name: Sausage and Gnocchi Bake
- Serves: 4
- Main Ingredients: pack andouille sausage, dried sage, dried thyme, onion, minced garlic, chicken broth, fire roasted tomatoes with green chiles, pack gnocchi
- Why You'll Love It: This andouille sausage and gnocchi bake sautés sausage with onion, garlic, fire roasted tomatoes, and spinach then bakes under melted mozzarella for an easy one-skillet Cajun dinner ready in 35 minutes.
The fire roasted tomatoes with green chiles are the ingredient that makes the sauce taste specifically Cajun and deeply smoky rather than just a basic tomato sauce. The char on the tomatoes adds a roasted depth and the green chiles add a gentle, earthy heat that complements the andouille in a way that plain canned tomatoes simply cannot. Combined with the rendered fat and flavor from the browned sausage that stays in the pan throughout, every element of this skillet is building on what came before it.
Why You'll Love This Recipe
One oven-safe skillet from start to finish. Everything browns, simmers, and bakes in the same pan with one cleanup at the end.
The gnocchi cooks directly in the sauce without any separate boiling. It absorbs the smoky tomato and andouille broth as it cooks and comes out pillowy and deeply flavored throughout.
Andouille browned until crispy before the sauce builds produces a texture and a rendered fat that flavors the entire skillet from the first step to the last.
The mozzarella baked at 400°F for 20 minutes produces a golden, slightly bubbly cheese top that makes the finished skillet look and taste restaurant-quality with almost no additional work.
Ingredients Needed to Make Andouille Sausage and Gnocchi Bake
Simple, bold ingredients. Here is what you need.
The Protein
Andouille sausage sliced into rounds is the smoky, spiced protein base that flavors the entire skillet from its first minutes in the pan. The rendered fat it leaves behind after browning seasons every subsequent ingredient that cooks in the same pan.
The Aromatics and Sauce
Diced onion builds the sweet aromatic base. Minced garlic adds depth. Dried sage and dried thyme add a herby, slightly earthy warmth that complements the andouille and the tomatoes. Fire roasted tomatoes with green chiles are the smoky, slightly spicy sauce base that defines the character of the whole dish. Chicken broth provides the additional liquid the gnocchi needs to cook through.
The Gnocchi and Greens
Store-bought gnocchi from any brand cooks directly in the sauce without any separate boiling step. Fresh spinach wilted through at the end adds greens, color, and a slight bitterness that balances the richness of the sausage and cheese.
The Topping
Shredded mozzarella melted and browned in the oven produces the golden, bubbly cheese finish that makes this bake feel like a complete, substantial dinner.
How to Make Andouille Sausage and Gnocchi Bake
One oven-safe skillet, stovetop to oven.
Step 1: Brown the Andouille
Preheat the oven to 400°F. Heat a large oven-safe skillet over medium-high heat. Add the sliced andouille rounds in a single layer and cook for 3 to 4 minutes, turning once, until browned and slightly crispy on both cut sides. Remove and set aside, leaving all the rendered fat and drippings in the pan.
Step 2: Build the Aromatic Base
Add the diced onion to the same skillet with the andouille drippings. Cook over medium heat for 3 to 4 minutes until the onion is softened and translucent. Add the minced garlic, dried sage, and dried thyme. Cook for 1 more minute, stirring constantly, until the garlic is fragrant and the herbs are toasted and aromatic in the fat.
Step 3: Add the Liquids and Gnocchi
Pour in the chicken broth and the entire can of fire roasted tomatoes with green chiles, including all the liquid. Stir to combine and bring to a gentle simmer over medium heat. Add the gnocchi directly to the simmering sauce and stir to submerge as much of it as possible. Cook for 2 to 3 minutes, stirring occasionally, until the gnocchi has softened slightly and begun to absorb the sauce.
Step 4: Add Spinach and Return the Sausage
Add the fresh spinach to the skillet and fold it through the gnocchi and tomato mixture until it begins to wilt. Return the browned andouille sausage to the skillet and stir gently to distribute everything evenly throughout.
Step 5: Top with Mozzarella and Bake
Scatter the shredded mozzarella evenly across the entire surface of the skillet. Transfer to the preheated 400°F oven and bake for 20 minutes until the cheese is fully melted, golden in spots, and bubbling at the edges. Let rest for 3 to 5 minutes before serving.
Storing and Reheating
Store leftovers in a sealed airtight container in the refrigerator for up to 3 days. The gnocchi will absorb the remaining sauce as it sits and the dish will be slightly thicker the next day. Add a small splash of chicken broth when reheating to loosen. Reheat covered in a 325°F oven for 15 minutes, or in the microwave on medium power in 60-second intervals until heated through.
How to Serve Andouille Sausage and Gnocchi Bake
Serve directly from the skillet at the table with a large spoon, scooping through all the layers so every serving has gnocchi, sausage, spinach, and melted cheese. Warm crusty bread alongside for soaking up the fire roasted tomato sauce from the bottom of the skillet is a natural companion. A simple green salad dressed lightly cuts through the richness of the mozzarella and rounds the meal out.
Frequently Asked Questions About Andouille Sausage and Gnocchi Bake
Can I use a different sausage instead of andouille?
Yes. Smoked sausage is the most widely available substitute with a milder, less spicy flavor that still produces the browned, slightly crispy rounds and the rendered fat that flavors the skillet. Italian sausage removed from its casing and browned crumbled produces a different but equally excellent result. Chicken sausage is a leaner alternative that works well if you prefer less fat in the dish. Andouille is recommended for its specific smoky, Cajun-spiced character that pairs naturally with the fire roasted tomatoes and green chiles.
Does the gnocchi need to be cooked before going into the skillet?
No. Store-bought gnocchi added directly to the simmering sauce cooks through completely during the stovetop simmer and oven bake without any pre-boiling. Pre-boiling the gnocchi before adding it to the sauce would produce overcooked, mushy gnocchi by the time the dish finishes in the oven. Add it raw directly to the sauce and let it absorb the tomato broth as it cooks for the best texture and flavor.
Can I use a different cheese instead of mozzarella?
Yes. Provolone melts similarly to mozzarella with a slightly more assertive, nutty flavor that pairs well with andouille. Pepper jack adds heat that reinforces the green chiles in the tomatoes. A combination of mozzarella and sharp cheddar adds both a good melt and a bolder flavor. Gruyère is a more elevated option with a nutty, slightly sweet character that works beautifully with the sage and thyme in the base. Whatever cheese you use, shred it from a block rather than using pre-shredded for the smoothest, most even melt.
Sausage and Gnocchi Bake
Ingredients
Method
- Preheat the oven to 400°F.
- In a large oven-safe skillet over medium-high heat, sauté the sliced andouille sausage for 3 to 4 minutes until browned and slightly crispy. Remove and set aside.
- In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened. Add the garlic, sage, and thyme and cook for another minute until fragrant.
- Pour in the chicken broth and fire roasted tomatoes with green chiles. Stir to combine and bring to a gentle simmer.
- Add the gnocchi directly to the skillet and stir to submerge in the liquid. Cook for 2 to 3 minutes, stirring occasionally.
- Stir in the spinach and let it wilt into the mixture. Return the sausage to the skillet and stir everything together.
- Scatter the shredded mozzarella evenly over the top. Transfer to the oven and bake at 400°F for 20 minutes until the cheese is melted, golden, and bubbly.
- Serve directly from the skillet.
Notes
The gnocchi goes in uncooked and finishes in the sauce during the stovetop simmer and oven bake. No need to boil it separately.
Fire roasted tomatoes with green chiles add a smoky, slightly spicy depth that plain diced tomatoes cannot replicate. Do not substitute plain tomatoes if you can help it.
Let the skillet rest for 3 to 5 minutes after coming out of the oven before serving so the sauce sets slightly and the cheese finishes bubbling.
