Gnocchi Sausage and Herb Stuffing Recipe

If you’re on the hunt for a cozy, crowd-pleasing side with a twist, I know just the thing. This Gnocchi Sausage and Herb Stuffing Recipe is my absolute favorite go-to when I want something comforting but a little different than your usual stuffing. It’s got those pillowy gnocchi bites, savory sausage, fragrant herbs, and a touch of green goodness from spinach that really make it sing. Trust me, once you try it, you’ll wonder how you ever lived without it at your holiday table or family dinner!

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Ingredients You’ll Need

These ingredients come together beautifully to balance flavor and texture. I’ve found that using fresh sausage (rather than pre-cooked) really amps up the depth, and don’t skimp on fresh herbs – they make all the difference when baking this stuffing.

• Fresh or frozen gnocchi: The star ingredient—choose fresh if you can, but frozen works just fine and actually holds up well in the oven.
• Extra-virgin olive oil: For roasting and sautéing—it brings mild richness without overpowering anything.
• Kosher salt: Essential for seasoning throughout to bring out the ingredients’ true flavors.
• Sweet Italian sausage: I peel off the casings myself to get that amazing, crumbled texture in the stuffing.
• Yellow onion: A gentle sweetness that softens as it cooks, anchoring the base of the stuffing.
• Celery stalks: Adding crunch and freshness to elevate the mixture.
• Garlic cloves: Minced finely so they melt into the background with aromatic warmth.
• Fresh sage: I love how this herb brings a woodsy, earthy character that’s a classic pairing with sausage.
• Fresh thyme: Delicate, subtle, and perfect for balancing flavors.
• Baby spinach: Adds a pop of vibrant green and lightens up the richness.
• Freshly ground black pepper: For that gentle kick and depth.
• Large eggs: They help bind everything together, giving the stuffing a lovely custardy texture.
• Low-sodium chicken broth: Keeps the stuffing moist and flavorful without being too salty.

Variations

I love making this Gnocchi Sausage and Herb Stuffing Recipe “my own” by changing a few things depending on the season or what’s in my fridge. You can absolutely get creative and make it fit your taste!

• Meat-free version: I’ve swapped the sausage for mushrooms and walnuts before, and it’s surprisingly hearty and flavorful.
• Herb swaps: Feel free to try rosemary or parsley if you don’t have sage and thyme on hand—I’ve done this many times with tasty results.
• Cheesy boost: Stir in some grated Parmesan or mozzarella before baking for a melty, indulgent touch that my family goes crazy for.
• Greens alternatives: Kale or Swiss chard also work great in place of spinach; just be sure to cook them until tender.

How to Make Gnocchi Sausage and Herb Stuffing Recipe

Step 1: Roast the gnocchi until golden and crispy

Start by preheating your oven to 450°F. Toss the gnocchi gently with 2 tablespoons of olive oil and a pinch of kosher salt on a baking sheet, then spread them out evenly. I like to give the pan a little shake halfway through baking so they brown nicely on all sides. Roast for 20 to 30 minutes until they’re golden brown and have that addictive crispy edge — this step adds incredible texture.

Step 2: Cook the sausage and veggies

While the gnocchi roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Remove the sausage from its casing and crumble it into the pan. Cook until browned and no longer pink, about 8 minutes. Using a slotted spoon, transfer the sausage into a big mixing bowl. Don’t clean the pan yet; the leftover fat has amazing flavor.

Next, add chopped onion and celery to the same skillet. Cook, stirring, until softened—about 8 minutes. Stir in garlic, fresh sage, and thyme, cooking just another minute until fragrant. Throw in the spinach and cook until just wilted, which only takes a couple of minutes. Season everything with salt and pepper. Pour the veggie mixture into the bowl with the sausage.

Step 3: Combine everything and prepare for baking

Add the roasted gnocchi to the bowl with the sausage and veggies, then give it all a good stir to mix it together well. In a small bowl, whisk the eggs with the chicken broth, then pour over the gnocchi mixture. Stir gently to coat—this helps everything bind during baking and stay moist.

Step 4: Bake until the stuffing is set and golden

Lower the oven temperature to 350°F and grease a 13″ x 9″ baking pan with olive oil. Transfer your gnocchi stuffing mixture into the pan and spread evenly. Bake for about 40 to 50 minutes, or until the center is set and the top starts to turn a beautiful golden color. Let it cool for 10 minutes before slicing into it—this makes serving easier and gives the flavors time to settle.

How to Serve Gnocchi Sausage and Herb Stuffing Recipe

Garnishes

I love to finish this stuffing with a sprinkle of freshly chopped parsley or even some grated Parmesan cheese just before serving. It adds a lovely fresh note and a little extra umami that my guests adore. Sometimes I toss on some toasted pine nuts for subtle crunch, which feels a bit fancy but is insanely easy.

Side Dishes

This dish pairs beautifully with roasted turkey or chicken, but I’ve also enjoyed it alongside simple sautéed green beans and a crisp winter salad. For something heartier, mashed potatoes or a creamy risotto work like a charm. It’s the perfect balance to cut through the stuffing’s richness.

Creative Ways to Present

For holiday dinners, I sometimes bake this stuffing in individual ramekins—it looks so charming and makes portion control easy. Another fun idea is layering the stuffing under slices of melted provolone in a casserole dish for a cheesy crust. I’ve even served it alongside a charcuterie board for a luxurious brunch twist!

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I let the stuffing cool completely, then transfer it to an airtight container. It keeps well in the fridge for up to 3 days, and the flavors actually deepen after a day or two.

Freezing

I’ve frozen this stuffing successfully by wrapping it tightly or placing it in a freezer-safe container. Freeze it for up to 2 months. When ready, thaw overnight in the fridge before reheating, and it tastes almost as good as fresh!

Reheating

To reheat, I cover the stuffing loosely with foil and warm it in a 350°F oven for about 20 minutes, until heated through. This helps maintain that lovely texture without drying it out. You can also microwave smaller portions, but I prefer the oven method when time allows.

FAQs

Final Thoughts

I can’t recommend this Gnocchi Sausage and Herb Stuffing Recipe enough if you want to shake up your usual side dishes. I remember the first time I made it; the golden, crispy gnocchi combined with those savory herbs and sausage filled my kitchen with an incredible aroma. Now, it’s a staple at my table because everyone asks for seconds—and it never disappoints. Go ahead, give it a try, and I promise you’ll fall in love with this winning combo too!

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