Italian Goulash With Gnocchi
This rich Italian goulash with gnocchi makes a delicious quick dinner in 30 minutes flat – perfect for busy weeknights. The quick and easy, all-in-one meal combines beef sausages, bell peppers, and gnocchi in a rich paprika sauce making it a complete Italian meal the whole family will enjoy!
My Hungarian lamb goulash is super popular amongst my readers and this is a one-pot Italian-inspired version made with gnocchi and quick cooking sausages. The gnocchi are cooked straight in the rich goulash sauce turning it into an one-pan dinner that makes clean-up a breeze. Plus, this quick and easy dish can be whipped up in 30 minutes flat without compromizing on the rich goulash flavors.
Although this is an all-in-one meal, you can serve it with a side of my cottage cheese flatbread to mop up the rich sauce or a simple mixed green salad such as my Insalata Mista.
For more easy one-pot pasta recipes, check out my French onion soup pasta and ground beef Alfredo as well.
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Italian Goulash With Gnocchi
Ingredients
- 1 tbsp olive oil extra virgin
- 1 yellow onion finely diced
- 1 lb beef sausages 1-inch slices
- 3 bell peppers green and red, sliced
- 2 garlic cloves minced
- 2 tbsp ground paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes
- 1/2 tsp ground pepper
- 2 cups beef stock
- 14 oz crushed tomatoes or diced
- 1 lb gnocchi
- salt & pepper to taste
- 1/4 cup grated parmesan cheese to serve, optional
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the finely diced yellow onion and sliced sausages. Cook for 5 minutes until the onion is translucent and the sausage pieces are browned.1 tbsp olive oil, 1 yellow onion, 1 lb beef sausages, 3 bell peppers
- Add the sliced bell peppers and minced garlic and cook another 2 minutes until fragrant.2 garlic cloves
- Reduce the heat and season the mixture with ground paprika, dried oregano, dried basil, red pepper flakes, and ground black pepper. Stir well to combine.2 tbsp ground paprika, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1/2 tsp ground pepper
- Pour in the stock and canned tomatoes. Bring the mixture to a gentle simmer over medium-low heat for 15 minutes.2 cups beef stock, 14 oz crushed tomatoes
- Add the gnocchi to the sauce and cook for 1 minute. You don't want the gnocchi to be fully cooked as it continues to cook in the hot sauce.1 lb gnocchi
- Season to taste with salt and extra pepper. Serve the Italian goulash hot, topped with grated parmesan cheese (optional)salt & pepper, 1/4 cup grated parmesan cheese
Notes
Nutrition
Ingredients and substitutions
- Sausages: I use beef sausages for an extra rich flavor but you can substitute with chicken or pork sausages as well. Spicy chorizo or merguez sausages are delicious options too.
- Vegetables: Onion, garlic, bell peppers, and tomatoes create a rich stew. Substitute with garlic powder or flakes if needed. Green peppers are traditional, but red bell peppers add a nice sweetness. I use tinned crushed tomatoes but you can also use fresh diced tomatoes.
- Stock: Beef broth or chicken stock add depth to the meat sauce. Substitute with bone broth such as my lamb broth for a richer flavor.
- Gnocchi: Fresh, uncooked gnocchi is best. You can also use penne, fusilli, elbow macaroni, or any short pasta of your choice in the rich goulash sauce instead.
- Seasoning: Sweet paprika powder is the key ingredient of a traditional goulash. I add some red pepper flakes for a subtle heat. Add more red pepper flakes to add some heat to the goulash.
- Herbs: Fresh or dried oregano and basil work well. Double the amount if using fresh herbs.
- Cheese: Freshly grated parmesan for serving but you can use mozzarella cheese as well.
Step-by-step: Italian goulash
1: Sauté onion and beef sausages in olive oil.
2: Add sliced bell peppers and minced garlic. Stir in seasonings.
3: Add stock and crushed tomatoes. Simmer for 15 minutes.
4: Add the gnocchi and season to taste. Serve immediately.
My top 3 goulash tips
- Keep stirring: The gnocchi can easily stick to the bottom of the pan when simmering. Give the goulash an occasional stir.
- Serve immediately: The gnocchi will continue to cook in the sauce. Serve the dish immediately.
- Goulash casserole: You can top the goulash with fresh or frozen biscuits and bake the dish until the biscuits are golden brown to make a goulash casserole.
My favorite quick goulash recipe! Works with a variety of meats and pastas.