Gnocchi with sausage and green peppers: the recipe for a tasty and creamy dish

Total time: 70 Min
Difficulty: Low
Serves: 4 people
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By Cookist
1 kg
300 grams (2 cups and ½)
as much as is needed
Green peppers
250 grams
Grated pecorino romano cheese
70 grams
as much as is needed
Extra virgin olive oil
as much as is needed
Black pepper
as much as is needed

Gnocchi with sausage and green peppers are a rich and very tasty first course. The sweetness of the potato gnocchi, homemade and explained step by step, enhances the particular and pleasantly bitter taste of the green peppers and the savory and firm one of the sausage. A dish that will amaze you with its creaminess, thanks to the final creaming with grated pecorino romano cheese, freshly ground pepper and a drop of cooking water from the gnocchi. A simple recipe that is very easy to replicate, perfect for a sumptuous Sunday family lunch that will delight children and adults. Nutritious and very satisfying, this dish can be also served as a single dish followed by a simple side dish of vegetables or a fresh seasonal salad. So let’s see how to perfectly prepare gnocchi with sausage and green peppers.

How to prepare gnocchi with sausage and green peppers

Boil the potatoes in boiling salted water, then drain them, let them cool and peel them; mash them with a potato masher, collecting the puree on a wooden cutting board, and add the egg in the center 1.

Add the flour and a pinch of salt and start incorporating it with a fork; when the dough is slightly compacted, continue with your hands until you get a firm and homogeneous dough 2.

Divide the dough into smaller pieces, form long sausages and cut out the gnocchi with a knife 3.

Pass the gnocchi on a floured wooden lined tool, to give them the classic lining 4.

Peel the sausage and chop coarsely with a knife 5.

Clean the green peppers, remove the internal seeds and cut them into small pieces 6.

Brown the garlic in a pan with a drizzle of oil, then add the sausage 7 and brown it for a couple of minutes; pour in the wine and let it evaporate.

Add the green peppers, sprinkle with a drop of water and cook for at least 10 minutes 8.

Boil the gnocchi in boiling salted water; when they rise to the surface, drain and pour them into the pan with the sauce. Add the grated pecorino romano cheese and some ground pepper, sprinkle with a drop of the cooking water from the gnocchi and stir well 9.

Distribute the gnocchi in individual bowls, finish with some ground pepper, a few leaves of basil and a bit more grated pecorino romano cheese and serve 10.


The gnocchi with sausage and green peppers can be preserved in a special container with an airtight seal in the refrigerator for up to 24 hours.

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