Sausage & Cabbage Gnocchi
- blackcatblue08
- May 10
- 4 min read
A well-loved staple at our cottage - especially good on chilly coastal nights, but we really eat it all the time.
I started making this dish a few Christmas Eves ago. It was a night usually filled with pastas and seafood. I was hosting a friend with gluten sensitivities and shrimp allergies. If you're serving someone with intense gluten issues, there are several good gluten-free gnocchi options available, or you could make your own. All that aside, this is an amazingly delicious pot of food. It is in heavy rotation in my kitchen. It's rich, salty, and fatty, making your insides feel warm and cozy. Definitely not diet food, but I like to pretend all that cabbage makes it healthy.
Note: I am making a double recipe in the pictures and video because it's too good not to have leftovers.
A Comforting Dish for All Seasons
There are so many ways to alter this recipe to your taste. I'll add some tips after the recipe. Make it spicier, soupier, or thicker—make it yours!
Single recipe serves 2-4, depending on how big your appetite is. According to the blue box of mac and cheese, I am a family of four. So based on me, the double recipe makes four servings and maybe a side dish for lunch one day.
List of Ingredients
Salt & Pepper
3 tablespoons butter
16 oz ground sausage
1 package of store-bought gnocchi
1 small onion - thinly sliced
1/2 small/medium head of cabbage - cut into large bite-sized pieces (core removed)
2 cups low-sodium chicken broth - heated
1/2 cup grated Parmesan cheese
Parsley (if you're fancy)
Brown the Gnocchi & Sausage
Start with a large skillet. Melt a tablespoon of butter in a hot pan and add the gnocchi. Cook until slightly browned, stirring constantly so the gnocchi doesn't stick. Set the gnocchi aside. Then, brown the sausage until cooked through. Remove from heat and add to the gnocchi.
Cook the Onion and Cabbage
Add more butter to the pan and melt. Add the onions and cabbage, stirring over medium-high heat for a few minutes until the onion is soft and the cabbage starts to wilt. Stir up any of those yummy brown bits that are stuck to the pan from the sausage and gnocchi. Salt and pepper to taste (note, there is a LOT of salt in this recipe already from the sausage and Parmesan, so use sparingly at first). Add a cup of hot broth (I stick it in the microwave for a couple of minutes), turn the heat down to medium, and cover. Simmer for 5-10 minutes until the cabbage is truly wilted and tender. Remove the cover, turn the heat up, and cook off any remaining liquid.
Add the Good Stuff Back In
Add the sausage and gnocchi back into the pan and mix in with the cabbage and onions. Add another cup of hot broth and the Parmesan, setting aside enough to top the finished dishes. If you have any butter left, add it to the pan. Mix well and cook on medium-low until the sausage is warmed through and the sauce thickens.
Spoon into Bowls and Enjoy!
Top with more Parmesan and parsley, if desired.
Tips & Notes
I use refrigerated gnocchi specifically made for skillet frying, but shelf-stable gnocchi works here too. I use it when the store doesn't have the refrigerated kind. I like my gnocchi buttery, dense, and crispy. If you prefer yours softer, you can either boil it first and lightly brown it in the skillet or just go with the boiled version and skip the skillet.
If you want this to be gluten-free, there are several good options of gluten-free gnocchi readily available. You can also make your own if you're feeling ambitious.
I often mix sweet and hot Italian sausage to give this dish more of a kick. You can buy the links, remove the casings, and break it up to get to your desired heat level. I've even made this with breakfast sausage in a pinch.
You don't have to use cabbage. I've made this with both kale and spinach. Mix it up! Just keep an eye on it, as softer greens will wilt and cook faster. You'll probably need more of them since they shrink more than cabbage. You can also leave out the onion if you have a picky eater.
The amount of time it takes for the original broth to cook down varies every time. I'm sure there is a scientific reason. Or my stovetop is inconsistent. It's important to cook that first cup of broth all the way off until the pan is dry. This infuses the cabbage with flavor.
I mentioned the salt—depending on your taste, you can substitute sodium-free broth or full sodium. I've found that using sodium-free makes for a much subtler dish that is better the next day after all the flavors meld. The sausage you use will also affect the saltiness; hot sausage usually increases both the salty and spicy elements.
Speaking of the next day, this dish heats up nicely. Like so many dishes with layered flavors, it is often better after all the flavors have had a chance to hang out for a while. I don't think I could possibly not eat at least some immediately, though.
Thickness—there isn't much of a sauce after you cook it all down. If you'd like it saucier or stew-like, add more hot broth when you add the cooked sausage back in. I've made this with a whole 4-cup box. It helps with leftovers too, since the gnocchi absorbs it.
Don't skimp on the Parmesan at the end. It gives a lovely, salty finish.
My Italian friend informs me that the "g" in gnocchi is not silent. Not quite sure how he rolls it in there, but enjoy your g-nocchi!
Parting Thoughts
This is definitely a decadent yet rustic dish. You will probably need some extra time on the treadmill. It's salty, fatty, and buttery—it's pasta adjacent. Serve it with some of that squishy Italian bread and butter, and enjoy the comfort. I would have a favorite white wine with this, but I am no wine expert, so drink what you like.
Please comment below if you try this. I hope you love it as much as I do!
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