Creamy Kielbasa Sausage with Gnocchi

But like, with a spring vibe!

I mean come on. Nothing like a seared savory sausage nestled into pillowy gnocchi with a cream sauce. And peas and pepper and parsley! Oh my?

We’re talking ultimate comfort for the mouth hole. And did I mention it’s one pan? It’s one pan.

One. Pan.

You’ll slice and sear your sausage. And really, anything goes here. I used a kielbasa, but andouille is amazing too. Turkey or beef or pork. Your pick. Get it browned all over and move it out of the pan. Then add your diced green bell pepper and sauté it for a couple of minutes, taking on all that flavor already in the pan. Once it’s nice and tender, add the gnocchi, milk and stock. Are you so happy reading these words right now?

Then at this point, we honestly just let it simmer on a medium low heat while the sauce thickens and the gnocchi softens. This is the thing, the starches in the gnocchi marry with the sauce, which helps it thicken. Isn’t science super weird?

Once that’s done, add the frozen peas and let them warm through. Takes like a minute. Then add the gnocchi back to the pan and give it all a stir. It might feel a little thin at this point, but you’re still a good person. It will continue to get creamier and creamier and dreamier and dreamier.

Girl, please. We’ll add freshly grated parmesan and chopped parsley and gaze upon it with wonder. But I’m not dramatic about it or anything.

It’s delicious. Salt it to taste. Add lemon if you want. Even hot sauce if you want. Which is weird, but might give you giddy pants. I don’t make the rules.

But I did the make the dinner.

Get in that.

Creamy Kielbasa Sausage with Gnocchi

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Ingredients

• 14 oz kielbasa link, thinly sliced
• 1 green bell pepper, cored and diced
• 1 cup frozen peas
• 17.6 oz bag of gnocchi (dried or frozen, your pick)
• 2 cups milk (I used 2%)
• 1 cup chicken stock
• Freshly grated parmesan for garnish
• Fresh parsley for garnish
• Coarse salt

Instructions

1. In a wide skillet, heat a Tbs. olive oil over a medium heat. Add the sliced sausage and sear on one side for about 3 minutes. Flip and sear another three, making sure both sides are nicely browned. Transfer to a bowl.
2. Back in the pan, add the diced bell pepper. (Add a drizzle of oil or a splash of water to loosen any browned bits) Season with a pinch of salt and sauté a few minutes, until they begin to soften.
3. Add the gnocchi to the skillet, along with the milk and stock. Bring the heat to a medium low and let this simmer 8-10 minutes, letting the gnocchi soften while the sauce thickens into a creaminess.
4. Last minute of cooking, add the frozen peas to the skillet to warm through.
5. Off the heat, add the cooked sausage back to the pan and stir to coat. The sauce may feel thin at this point, but will continue to thicken if you let it sit a few minutes.
6. Garnish with parsley and parmesan cheese, and serve immediately!
7. Serves 4.

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https://bevcooks.com/2026/04/creamy-kielbasa-sausage-with-gnocchi/

This week, this week!