One-Pot Gnocchi and Sausage

Servings: 4-6



  • 12 oz Kielbasa Sausage, 1” slices
  • 2 Zucchini, Medium-Diced
  • 1 Onion, Medium-Diced
  • 3 TBSP Butter, divided
  • 1 lb Gnocchi
  • ¼ Cup Wine, optional
  • 2 Cups Vegetable Stock
  • Juice from ½ lemon
  • ½ Cup Parmesan
  • 1 TBSP Little Eataly Seasoning Blend
One-Pot Gnocchi and Sausage

Notes* White wine is optional, you can also add juice from an entire lemon for acidity.


Step 1:

In a large sauté pan, brown both sides of sausage over medium heat in 1 TBSP of butter. Remove and set aside.

Step 2:

Add onions and zucchini and cook for 4-6 minutes or until onions are slightly browned and zucchini is tender. Remove and set aside.

Step 3:

Add gnocchi and 1 TBSP of butter and cook over medium heat for 1 minute.

Step 4:

Add wine, if using, and 2 cups of vegetable stock. Liquid should just cover the gnocchi. Add a little more if it doesn’t.

Step 5:

Bring to a boil and cook uncovered for about 5 minutes or until most liquid has evaporated and remaining stock starts to thicken. (reduce heat if it thickens too much or evaporates too quickly).

Step 6:

Reduce heat to low and add lemon juice, parmesan cheese, vegetables and 1 TBSP Little Eataly Seasoning Blend. Stir throughout.

Step 7:

Top with sausage and serve immediately.