Cajun gnocchi skillet is the fast, one-pan dinner you can actually pull off on a busy weeknight, and it tastes like you fussed. This creamy skillet brings cozy Cajun flavor, tender potato gnocchi, and andouille chicken sausage together with peppers, spinach, and sun-dried tomatoes. If you love comfort food that still feels balanced, this one's for you.
This recipe was originally developed for a sponsored Instagram post with Delallo Foods. All opinions are my own and I'm grateful to partner with brands I truly use and love.
As a Southern dietitian, I'm always chasing that sweet spot where weeknight-easy meets satisfying. This skillet leans on the Cajun "holy trinity" concept for flavor, uses a lighter touch with cream, and sneaks in veggies without anyone complaining at the table. It's ready fast, reheats well, and pairs perfectly with a simple salad or garlic toast.
Love one-pan dinners? Try my sweet potato taco skillet, chicken parmesan gnocchi, chicken tortellini bake, and boursin chicken orzo next.
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Why You'll Love This Recipe
- One pan in under 30 minutes: This recipe uses minimal chopping and a quick simmer so dinner is done fast.
- Big Cajun flavor with a balanced finish: The sauce uses a little cream with plenty of veggies and lean andouille chicken sausage for delicious flavor.
- Flexible for your crew: You can turn the spice up or down, swap proteins, or make it dairy-free with an easy alternative!
Ingredients
Here's everything you need for a creamy Cajun skillet that tastes like a weekend out in New Orleans.
- Onion + red bell pepper: These two make up most of the Cajun "holy trinity," so sauté them until tender for a sweet, savory base.
- Andouille chicken sausage: Slice and brown for smoky heat with less saturated fat than traditional pork andouille.
- Cajun seasoning: Start with 1-2 teaspoons, since most blends contain salt, then taste and add more to your heat preference. You can also use a low sodium cajun spice variety if needed.
- Sun dried tomatoes: Use oil-packed, drained, and chopped pieces for savory pops that balance the creamy sauce.
- Baby spinach: Stir in at the end so it wilts quickly and adds color, fiber, and a fresh bite.
- Shelf-stable potato gnocchi: Add straight to the skillet so its starch thickens the sauce without pre-boiling.
- Chicken broth: Choose low-sodium and add gradually to control thickness as the gnocchi cooks.
- Heavy cream: A small amount finishes the sauce so it's silky without feeling heavy.
- Mozzarella cheese: Sprinkle on top at the end and broil for 1 to 2 minutes for a melty, bubbly finish.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Give yourself permission to make this cajun chicken and gnocchi dish yours!
- Swap in shrimp, thin-sliced chicken breasts, smoked sausage, or turkey sausage to match your protein preference.
- Use full-fat coconut milk or cashew cream in place of heavy cream for a dairy free option.
- Choose mild andouille and start with less Cajun seasoning for gentle heat, or add a pinch of cayenne to turn it up.
- Stir in mushrooms, zucchini, or kale for extra veggie power, and add frozen corn with the broth for a touch of sweetness.
How To Make Cajun Chicken Gnocchi Skillet
Follow these simple steps and you'll have dinner on the table in no time with only one pan to wash.
Step 1: Set the oven to 400°F. Place a large oven-safe skillet over medium heat and add the olive oil.
Step 2: Add the diced onion and red bell pepper. Cook 4 to 5 minutes until softened.
Step 3: Stir in the sliced andouille chicken sausage and cook 3 to 4 minutes until lightly browned. Then add in the minced garlic and chopped sun-dried tomatoes, cook 30 to 60 seconds until fragrant.
Step 4: Lower the heat to medium-low. Pour in the chicken broth and heavy cream, then sprinkle in the Cajun seasoning. Stir to combine.
Step 5: Add the gnocchi and simmer 2 to 3 minutes, stirring, until the sauce starts to thicken and the gnocchi begin to soften.
Step 6: Remove from the heat, cover the skillet tightly with aluminum foil, and bake for 20 minutes.
Step 7: Remove the foil, fold in the spinach, and sprinkle the mozzarella over the top. Return to the oven for about 5 minutes, until the cheese is melted and the edges are bubbly. Optional: Broil 1 to 2 minutes until the cheese is lightly browned, watching closely so it doesn't burn.
Step 8: Let the skillet rest a few minutes so the sauce settles, then spoon into bowls.
Tips For the Best Cajun Gnocchi Recipe
A few smart tweaks keep the sauce silky, the gnocchi tender, and the spice level just right for your crew!
- Since many Cajun blends already include salt, taste first and only add more if your skillet truly needs it.
- If the sauce turns too thick, loosen it with a splash of broth, and if it's thin, let it gently simmer 1 to 2 more minutes.
- The magic of this dish is that it's one pot, so grab an oven-safe skillet, preferably 12 inches, so the gnocchi sit in a shallow layer and cook evenly.
Storage
Save those leftovers like a pro with quick cooling, smart reheating, and make-ahead prep that makes your life easier.
- Store: Let the skillet cool completely, then refrigerate in an airtight container for up to 3 days so the gnocchi don't steam and turn soggy.
- Reheat: Warm gently on the stove over low heat with a splash of broth or milk to loosen the sauce, stirring often so the cream doesn't separate (microwave in 30-second bursts works too).
- Make-ahead: Chop the onion and pepper and slice the sausage up to 2 days in advance, then cook the dish fresh for the best gnocchi texture.
- Freezing note: I don't recommend freezing creamy gnocchi because the sauce can split and the gnocchi can become mushy.
FAQ
Absolutely, sauté it separately until golden, then fold into the finished sauce to avoid breaking.
It leans mild to medium and is very weeknight friendly, so start with mild andouille and 2 teaspoons of Cajun seasoning, then taste at the end and bump it with a pinch of cayenne or a little extra seasoning if you like more of a kick.
Bright, fresh sides balance the creamy sauce, so pair it with a crisp green salad tossed in a tangy vinaigrette, warm garlic toast, or simple roasted green beans.
It's the classic Cajun flavor base of diced onion, celery, and bell pepper cooked until tender, similar to a French mirepoix but with pepper instead of carrot. I use red bell pepper here for a touch of sweetness.
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Jessie
Cajun Gnocchi Skillet
Ingredients
- 1 teaspoon olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 12 oz andouille chicken sausage sliced
- 2 teaspoon minced garlic
- ⅓ cup sun-dried tomatoes chopped
- ¾ cup low sodium chicken broth
- 1 cup heavy cream
- 2 teaspoon Cajun seasoning to taste
- 1 lb shelf-stable potato gnocchi
- 3 cups baby spinach
- kosher salt and black pepper to taste
Instructions
- Set the oven to 400°F. Place a large oven-safe skillet over medium heat and add the olive oil.
- Add the diced onion and red bell pepper. Cook 4 to 5 minutes until softened.
- Stir in the sliced andouille chicken sausage and cook 3 to 4 minutes until lightly browned. Then add in the minced garlic and chopped sun-dried tomatoes, cook 30 to 60 seconds until fragrant.
- Lower the heat to medium-low. Pour in the chicken broth and heavy cream, then sprinkle in the Cajun seasoning. Stir to combine.
- Add the gnocchi and simmer 2 to 3 minutes, stirring, until the sauce starts to thicken and the gnocchi begin to soften.
- Remove from the heat, cover the skillet tightly with aluminum foil, and bake for 20 minutes.
- Remove the foil, fold in the spinach, and sprinkle the mozzarella over the top. Return to the oven for about 5 minutes, until the cheese is melted and the edges are bubbly. Optional: Broil 1 to 2 minutes until the cheese is lightly browned, watching closely so it doesn't burn.
- Let the skillet rest a few minutes so the sauce settles, then spoon into bowls.
Notes
- Make sure to use a 12-inch oven-safe skillet to keep this truly one pan from stove to oven.
- Swap in shrimp, chicken, or turkey sausage, and add extra veggies like mushrooms or zucchini if you'd like.
- If the sauce gets too thick, loosen with a splash of broth. If it's thin, simmer 1 to 2 minutes until glossy.
- Make ahead prep: Dice the onion and pepper and slice the sausage up to 2 days ahead, then cook fresh for the best gnocchi texture.
- Storage & reheat: Refrigerate leftovers up to 3 days and reheat gently with a splash of broth or milk to bring the sauce back.
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