Sausage & gnocchi from I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes (page 308) by Ali Slagle

  • gnocchi
  • arugula
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    See recipe for sauce variations. Can substitute other pickled peppers for peperconcini peppers, and sweet Italian sausages for hot Italian sausages.

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Notes about this recipe

  • Eat Your Books

    See recipe for sauce variations. Can substitute other pickled peppers for peperconcini peppers, and sweet Italian sausages for hot Italian sausages.

  • kim_ff7ri3 on June 10, 2026

    Quick, easy and can be flexible with the ingredients

  • Alliehipp on March 28, 2026

    Used fennel Italian sausage. Added a tiny bit of sherry vinegar and honey to the dressing, and microgreens with the spring mix. Would make again!

  • cheffreddie on February 09, 2026

    Appreciated how fast and easy this was, but I would use a nonstick skillet or shelf-stable gnocchi next time. I used refrigerated gnocchi in my cast iron, and it stuck so much that it started to disintegrate and left a starchy mess behind in the pan. Loved the bite of the pepperoncinis and arugula with the rich sausage and I'd absolutely try it again. Ali Slagle is a genius!

  • Babycarrot on August 16, 2023

    This was tasty. I like the spicy acidity of the pepperoncini. I used sweet Italian sausage but my sausage didn’t render enough fat so I had to use some additional olive oil to crisp up the gnocchi. Next time I’d dial back the 1/2 cup of olive oil or add more than 4 cups of arugula as it ate kind of wet. I didn’t have much issue with sticking and used a cast iron pan. A nice easy dish made from pantry staples.

  • SheilaS on June 29, 2023

    This is so quick and easy. I'm sure it will become a favorite last-minute meal. It might be better to cook the gnocchi in a separate pan as they started to stick to the browned sausage bits left behind on my cast iron skillet but they released as they browned, so it was OK. I used Matiz piparra peppers which worked well and made the recipe as written except for piling on extra arugula. I look forward to trying other pickled peppers, adding more vegetables to the mix and trying the other ideas listed at the end of the recipe.

  • ChristinaMason on December 02, 2022

    Just OK. My pork Italian sausage didn't render enough fat to crisp up the gnocchi! I used olive oil. I added minced garlic, sliced onion, and cooked artichoke hearts to the mix and dried oregano to the dressing. Lacked acidity - I would double the pepper brine to 4 Tbsp. Also need about twice as much greens and dressing to balance the sausage and gnocchi.

  • MollyB on November 23, 2022

    Pretty good but I'd adjust the recipe considerably if I make it again. The pickled pepper dressing (we used peperoncini) was a little too acidic and spicy for us - I would have enjoyed it a lot more with just a couple of peppers. I also felt there was a bit too much sausage for the amount of gnocchi - a half-pound would be more to my taste. Finally, the recipe should have specified a non-stick pan! The gnocchi seriously stuck to my stainless steel pan.

  • Melissa_427 on September 07, 2022

    I had a package of German sausage on hand so swapped the pickled peppers and arugula for a big handful of sauerkraut with grainy mustard as the sauce. The gnocchi method was also a good skill to add to the repertoire.

  • Karen0598 on July 06, 2022

    Excellent. This recipe includes a great way to cook Gnocchi. This time I replaced the pickled pepper dressing with the sour cream and dill sauce. I added some lemon juice to the sauce along with the dill. All of the sauce variations look great but this recipe would also be good without a dressing, all it would need a salt and pepper.

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